Baked Oatmeal Breakfast Cookies

Baked Oatmeal Breakfast Cookies
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 5.3 g
  • Cholesterol: 45.6 mg
  • Sodium: 50.0 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Baked Oatmeal Breakfast Cookies calories by ingredient
Submitted by:

Introduction

This recipe makes 12 delicious baked oatmeal breakfast cookies. You can substitute your favorite dried fruit as well as exchange pumpkin puree for the applesauce. Two cookies make a filling on the go breakfast. This recipe makes 12 delicious baked oatmeal breakfast cookies. You can substitute your favorite dried fruit as well as exchange pumpkin puree for the applesauce. Two cookies make a filling on the go breakfast.
Number of Servings: 12

Ingredients

    1/2 cup unpacked brown sugar
    3 Tablespoons Splenda for Baking
    2/3 cup wheat flour
    1/2 teaspoon baking soda
    1/2 to 1 teaspoon of ground cinnamon
    1/4 teaspoon salt
    1 cup regular oats
    1/2 cup Fiber One cereal
    1/3 cup raisins or other dried fruit (measure then cut pieces in half)
    4 Tablespoons butter
    4 Tablespoons no sugar added applesauce (can also replace with pumpkin puree)
    2 large eggs (or 1/2 cup egg substitute)
    1 teaspoon vanilla extract

Directions

This recipe makes 12 breakfast cookies.

Preheat oven to 350F

Spray cookie sheet with nonstick spray or line with parchment.

In one bowl combine softened butter, applesauce, eggs and vanilla extract. Mix well. You may have to use a fork to mush up the butter.

Add brown sugar, splenda, wheat flour, baking soda, cinnamon and salt to the butter mixture. Mix well.

Add oats, fiber one cereal and raisins to the mixture. Stir until ingredients are just combined.

Spoon batter out into 12 equal amounts on your cookie sheet. Using the back of a spoon gently spread the batter to form a circle about 3 inches in diameter.

Bake for 10 to 12 minutes or until a toothpick inserted into the center of the cookie comes out clean. Remove from oven and allow to cool.

Unused portions can be packaged into a bag or plastic container. I also have successfully frozen finished cookies once they are cool. You can then allow them to thaw and heat them for about 10 seconds in the microwave to warm them. They will be a bit softer after freezing them but they still taste good!

Number of Servings: 12

Recipe submitted by SparkPeople user PENNYT13.

Rate This Recipe