Easy One Bowl Low Fat Breakfast Cookies
Start your day on a wholesome note with these **Easy One Bowl Low Fat Breakfast Cookies**, a delightful blend of simplicity, nutrition, and flavor! Packed with heart-healthy rolled oats, naturally sweetened with ripe bananas and honey (or maple syrup), and spiced with a hint of cinnamon, these cookies are a guilt-free morning treat that feels indulgent. Ready in just 25 minutes, this quick recipe requires no fancy equipment—just one bowl—making cleanup a breeze. Fold in dark chocolate chips or juicy raisins for a touch of sweetness, and add optional nuts for an extra crunch. Perfectly soft, chewy, and low in fat, these breakfast cookies are a grab-and-go solution for busy mornings or a nourishing snack for any time of day. Bonus: they’re easy to customize and can even be stored in the freezer for meal prep!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 2 cups rolled oats
- 0.25 cup unsweetened applesauce
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking powder
- 0.5 cup dark chocolate chips or raisins
- 0.25 cup chopped nuts (optional)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Add the unsweetened applesauce, honey or maple syrup, and vanilla extract to the mashed bananas. Mix until well combined.
Stir in the rolled oats, ground cinnamon, baking powder, and salt. Mix until the ingredients are evenly distributed.
Fold in the dark chocolate chips or raisins and chopped nuts (if using). Ensure they are evenly distributed throughout the mixture.
Using a spoon or a cookie scoop, drop small mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each mound slightly with the back of the spoon to form a cookie shape, as these cookies will not spread much during baking.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cookies feel set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 123.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
