Low-Cal, Low-Fat Breakfast Cookies
- Number of Servings: 12
Ingredients
2 cups oats3/4 tsp. baking soda1 tsp. cinnamon4 medium overripe bananas1/4 cup sunflower seeds1/4 cup chopped dates
Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.
Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.
Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined.
Place spoonfuls of the cookie dough on the baking sheet - eyeball it to about 1/12th of the batter.
Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator.
Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.
Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined.
Place spoonfuls of the cookie dough on the baking sheet - eyeball it to about 1/12th of the batter.
Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator.
Nutritional Info Amount Per Serving
- Calories: 67.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 90.4 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.2 g
- Protein: 1.8 g
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