Breakfast Cookie


4.5 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 88.9
  • Total Fat: 4.8 g
  • Cholesterol: 23.6 mg
  • Sodium: 15.7 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Breakfast Cookie calories by ingredient
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Introduction

I wanted a nice, filling breakfast treat. This fits the bill. Make sure you use parchment paper or a silicone pad to bake on or they will stick. I wanted a nice, filling breakfast treat. This fits the bill. Make sure you use parchment paper or a silicone pad to bake on or they will stick.
Number of Servings: 9

Ingredients

    3/4 cup applesauce
    1 large egg

    1/4 cup almond slivers
    1/4 cup UNSWEETENED coconut

    1/2 cup chocolate protein powder (I use Nectar Chocolate Truffel)
    1/2 cup ground flax seeds (flax meal)
    1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup splenda

Directions

Oven - 350 degrees.
Toast the almonds and coconut in a small pan on the stove until golden. Set aside to cool.
Combine the applesauce and egg, mix well and set aside.
Combine the dry ingredients and add the almonds, coconut and applesauce mixture. LET SIT for 5 minutes. Line a cookie sheet with parchment paper or a silicone cooking mat. Drop by big spoonfuls onto the sheet. These will cook in the shape they are dropped, so make sure they are a cookie shape, dont mound them up too much. It's a very runny batter. Dont be tempted to thicken it up. Bake for 12-15 minutes.
Makes 9 large cookies.

Number of Servings: 9

Recipe submitted by SparkPeople user JOEKNEE.

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Member Ratings For This Recipe


  • Incredible!
    So tasty! - 8/28/18

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  • Very Good
    Very good! - 11/13/10

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  • Very Good
    These were pretty good! I did half the batch with vanilla protein powder and the other half added some cocoa powder and espresso powder. Yum! - 10/22/10

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  • This was really yummy and moist! I used the Banana Nut Bread protein powder! - 3/29/10

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  • Very Good
    Very Tasty! I am looking forward to trying variations on this recipe. - 3/1/10

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