Breakfast Cookies

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 147.6
  • Total Fat: 5.8 g
  • Cholesterol: 8.5 mg
  • Sodium: 158.8 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Breakfast Cookies calories by ingredient


Introduction

A fiber filled, lightly sweet, gluten free way to start your day. Lots of ingredients but, I mix up 3 to 4 batches of the dry ingredients at a time and freeze. Then just add wet mixes and bake. It is also good with pumpkin and spices! A fiber filled, lightly sweet, gluten free way to start your day. Lots of ingredients but, I mix up 3 to 4 batches of the dry ingredients at a time and freeze. Then just add wet mixes and bake. It is also good with pumpkin and spices!
Number of Servings: 25

Ingredients

    3 cups old fashioned oats
    1 &1/2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
    1/2 c oat bran
    1/3 cup Lecithin (optional)
    1/2 cup Splenda
    1/2 cup honey
    1 whole egg plus 2 egg whites
    1 tsp baking soda
    1/3 cup oil
    1/2 cup applesauce
    1 lrg or 2 small bananas, mashed
    1/2 to 2/3 can of crushed pineapple, drained
    1 tsp vanilla extract
    1/2 cup chopped pecans or walnuts (optional)

Directions

Place rounded Tablespoons onto lightly sprayed cookie sheet and flatten slightly. Bake at 350 degrees 15-20 minutes until light golden brown.

Number of Servings: 25

Recipe submitted by SparkPeople user LAURANNW.