Low-Cal, Low-Fat Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low-Cal, Low-Fat Breakfast Cookies calories by ingredient
Introduction
No milk or eggs required for this portable breakfast treat! No milk or eggs required for this portable breakfast treat!Number of Servings: 12
Ingredients
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2 cups oats
3/4 tsp. baking soda
1 tsp. cinnamon
4 medium overripe bananas
1/4 cup sunflower seeds
1/4 cup chopped dates
Directions
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.
Member Ratings For This Recipe
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LAURAMWOODMAN
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IDTERRI
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CD13481851
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KNOELLE2
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CD5594611