These low fat breakfast cookies are chewy, naturally sweet, and packed with good-for-you ingredients with just 2 grams of fat per cookie. Made with oats, banana, applesauce, and a touch of cinnamon, they’re designed to fuel your morning without slowing you down. Perfect for meal prep, on-the-go breakfasts, or a post-workout snack.
About This Recipe
These cookies are soft and hearty—like a mashup of a granola bar and a muffin top. The banana and applesauce give them natural sweetness and moisture, while the oats and whole wheat flour provide lasting energy. Cinnamon, vanilla, and optional mix-ins (like raisins or chopped nuts) keep them flavorful and flexible.
They’re quick to make, kid-friendly, and completely customizable based on your pantry and preferences.
Why This Recipe Belongs in Your Diet
These cookies use zero oil or butter, relying on fruit-based moisture and whole grains for nutrition. They’re low in fat, high in fiber, and made without refined ingredients, making them a smart grab-and-go option that keeps you full and energized.
What You’ll Need (Ingredients)
Simple, wholesome ingredients combine to create these soft, satisfying breakfast bites.
- Rolled Oats (1 cup): Forms the hearty base and adds fiber and texture.
- Whole Wheat Flour (½ cup): Adds more fiber and structure.
- Mashed Ripe Banana (1 medium, about ½ cup): Provides natural sweetness and moisture.
- Unsweetened Applesauce (¼ cup): Keeps the cookies soft and fat-free.
- Egg White (1 large): Binds the ingredients together with no added fat.
- Honey or Maple Syrup (2 tablespoons): Optional, for a touch of added sweetness.
- Vanilla Extract (1 teaspoon): Adds warmth and aroma.
- Ground Cinnamon (1 teaspoon): Enhances the flavor and gives that “breakfast cookie” vibe.
- Baking Powder (½ teaspoon): Helps them rise slightly and stay soft.
- Salt (¼ teaspoon): Balances the sweetness.
- Optional: ¼ cup raisins, chopped nuts, or mini chocolate chips.
How to Make Low Fat Breakfast Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a bowl, then stir in applesauce, egg white, honey/maple syrup (if using), and vanilla.
- Mix dry ingredients: In another bowl, combine oats, flour, baking powder, cinnamon, and salt.
- Combine wet and dry: Stir the dry ingredients into the wet until well mixed.
- Add extras: Fold in raisins, nuts, or chocolate chips if using.
- Scoop and shape: Drop heaping tablespoons onto the baking sheet and flatten slightly.
- Bake for 12 to 14 minutes, or until edges are set and tops look dry.
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
Recipe Tips and Variations
- For a vegan version, replace the egg white with 1 tablespoon ground flax + 3 tablespoons water.
- Use dried cranberries or chopped dates instead of raisins for variety.
- Add a pinch of nutmeg or pumpkin spice for a seasonal twist.
How to Store Leftovers
Store cookies in an airtight container at room temperature for 3 days or refrigerate for up to a week. They also freeze beautifully wrap individually and thaw as needed.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 95 kcal
- Fat: 2 g
- Carbohydrates: 15 g
- Protein: 2 g
- Sodium: 55 mg
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Low Fat Breakfast Cookies
Description
Wholesome, naturally sweet cookies made for mornings—just 2g fat and perfect for grab-and-go fuel.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix banana, applesauce, egg white, sweetener, and vanilla.
- Stir in oats, flour, baking powder, cinnamon, and salt.
- Fold in optional add-ins.
- Scoop and flatten onto sheet.
- Bake 12–14 minutes until set.
- Cool 5 minutes on pan, then transfer to rack.