Low-sugar, wholesome breakfast cookies made with ground oats, ripe banana, applesauce, flax seeds, walnuts, and raisins — a nourishing grab-and-go morning treat ready in 30 minutes.
Yield
24 cookies
Prep time
15 min
Cook time
15 min
Total time
30 min
Ingredients — 24 cookies
| Ingredient | Quantity | Unit |
|---|---|---|
| Old-fashioned oats, divided (2¼ cups ground + 1 cup whole) | 3¼ | cups |
| Walnuts, chopped | ½ | cup |
| Raisins | ⅓ | cup |
| Ground flax seeds | 2 | tbsp |
| Ground cinnamon | 1 | tsp |
| Baking powder | ¼ | tsp |
| Salt | ¼ | tsp |
| Ripe bananas | 2 | — |
| Large eggs | 2 | — |
| Unsweetened applesauce | ⅓ | cup |
| Honey | 1 | tbsp |
| Vanilla extract | 1 | tbsp |
Directions
1
Preheat and prep. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper — do not skip this step, as these low-fat cookies can burn without it.
2
Make the dry mix. Add 2¼ cups of oats to a food processor and grind until you have about 2 cups of oat flour. Transfer to a large bowl and stir in the walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Add the remaining 1 cup of whole oats and stir with a spoon to combine — do not process further.
3
Add the wet ingredients. Make a well in the center of the dry mixture. Add the bananas, eggs, applesauce, honey, and vanilla. Mash the bananas thoroughly and stir everything together until a cohesive dough forms.
4
Shape the cookies. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them evenly. Gently press each one down slightly with the back of a spoon — these cookies won't spread on their own during baking.
5
Bake and cool. Bake for 11 to 15 minutes until the edges are set and the undersides are lightly golden. Transfer to a wire rack and allow to cool completely before storing.
Cook's notes
Parchment is non-negotiable
These cookies contain no butter or oil in the dough itself, which means they have very little protection against the hot pan. Parchment paper is essential — without it the bottoms will burn before the centers are set.
Batch the dry mix ahead
The dry ingredients — oat flour, walnuts, raisins, flax, cinnamon, baking powder, and salt — can be mixed in advance and portioned into individual zip-lock bags. When you want cookies, just mash the wet ingredients and stir in a bag of the dry mix. Breakfast in minutes.
Storage and swaps
Keep in an airtight container in the fridge for up to 4 days. Sweetened dried cranberries make a great swap for the raisins if you prefer a brighter, slightly tarter flavour. Dark chocolate chips are also a popular addition for a more indulgent version.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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