Ww Big Breakfast Cookies
Start your day on a deliciously nutritious note with WW Big Breakfast Cookies—a hearty, wholesome treat that feels indulgent yet keeps your health goals in mind. These oversized breakfast delights combine rolled oats, almond flour, and a hint of cinnamon for a warm, comforting base, while mashed banana, unsweetened applesauce, and a touch of maple syrup provide natural sweetness. Packed with mix-ins like chopped almonds, unsweetened dried cranberries, and optional dark chocolate chips, these cookies are bursting with texture and flavor in every bite. Perfectly portioned and ready in just 30 minutes, they’re an easy, grab-and-go breakfast or snack that stores beautifully for meal prepping. Gluten-free and refined-sugar-free, these breakfast cookies are proof that a healthy start to the day doesn’t have to be boring!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Mashed banana
- 0.5 cup Unsweetened applesauce
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped almonds
- 0.5 cup Dried cranberries (unsweetened)
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, baking powder, ground cinnamon, and salt. Mix well to ensure an even distribution.
In another bowl, whisk together the mashed banana, unsweetened applesauce, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Fold in the chopped almonds, dried cranberries, and dark chocolate chips (if using).
Using a large spoon or cookie scoop, portion out the dough onto the prepared baking sheet, shaping each portion into a thick cookie approximately 3 inches in diameter.
Bake in the preheated oven for 18-20 minutes, or until the cookies are golden brown and 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 5 days, or refrigerate them for longer freshness.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 183.5 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2825 mg | 60% | |
*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.
