Breakfast "cookies"

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 88.8
  • Total Fat: 5.8 g
  • Cholesterol: 15.4 mg
  • Sodium: 111.7 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Breakfast "cookies" calories by ingredient
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Low sugar, gluten-free Low sugar, gluten-free
Number of Servings: 24


    2 cups quick oats (gluten-free)
    1 cup sweetened shredded coconut
    1/8 cup flaxseed
    1/4 tsp salt
    3/4 cup almonds (or any other nut of your choice)
    1 cup fresh or frozen berries (I used raspberries/blueberres)
    2 eggs
    1 tsp. vanilla
    1/4 cup prune puree
    1/4 cup almond butter


* I used a bowl and a big spoon, but next time I will use my stand mixer with the paddle attachment. The dough is very stiff.
I used a large cookie scoop to get even sized cookies. I flattened with a press from my food ring set, but you can use the bottom of a glass. The cookie will stick a bit so I just slid a knife between press and cookie to remove the press.
These are really NOT sweet. Next time I will use dried cherries and blueberries too. And maybe dip them in dark chocolate for more of a treat than breakfast.


Pre-heat oven to 350. Line a baking sheet with parchment paper. Mix all ingredients together well.*
Drop 2T onto cookie sheet and flatten to about 1/4" thick.
Bake 10-14 minutes for a chewy cookie. Transfer to cooling rack.

Serving Size: Makes (24) 3"x1/4" cookies

Number of Servings: 24

Recipe submitted by SparkPeople user TRISHFIT.

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