Name: Healthy Oatmeal Breakfast Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 large cookies, 18 serving(s)
Ingredients: 1 1/2 cups rolled oats (not quick); 1 cup nonfat plain yogurt or 1 cup vanilla yogurt; 1 whole egg; 1 egg white; 1 cup applesauce; 1/4 cup light brown sugar; 1/4 cup honey; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 1/2 cups whole wheat flour; 1/2 cup wheat bran; 1/2 cup white flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup crushed pineapple, drained; 2 carrots, grated; 1/2 cup raisins

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Recipe by healthycook26

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Healthy Oatmeal Breakfast Cookies created by Boomette

This is a recipe I created out of a need for a healthy low fat, high fiber breakfast option. This "cookie" is not very sweet. You can add more sugar if desired. Makes a great breakfast with a piece of fruit.

Ready In:: 45mins
Serves:
Yields:
Units:

Nutrition Information

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ingredients

1 ¹⁄₂ cups rolled oats (not quick)
1 cup nonfat plain yogurt or 1 cup vanilla yogurt
1 whole egg
1 egg white
1 cup applesauce
¹⁄₄ cup light brown sugar
¹⁄₄ cup honey
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon salt
1 ¹⁄₂ cups whole wheat flour
¹⁄₂ cup wheat bran
¹⁄₂ cup white flour
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
1 cup crushed pineapple, drained
2 carrots, grated
¹⁄₂ cup raisins

directions

Preheat oven to 400.
In a bowl, combine oats and yogurt and set aside.
In a large bowl beat eggs, sugar, honey and applesauce.
Add flours, wheat bran, baking powder and baking soda. Mix until combined.
Add oatmeal and yogurt mixture and beat gently.
Fold in carrots, raisins and pineapple.
On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten.
Bake at 400 for 25-30 mins until lightly browned.
Cool on wire rack.

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RECIPE MADE WITH LOVE BY

@healthycook26

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@healthycook26

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"This is a recipe I created out of a need for a healthy low fat, high fiber breakfast option. This "cookie" is not very sweet. You can add more sugar if desired. Makes a great breakfast with a piece of fruit."

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review by Annacia

5/20/2012

Used all egg white and Splenda Brown for the sugar. I made a half recipe and smaller in size so ended up with 14 cookies that are quite nice. As said, they aren't sweet but I don't think they really need to be any sweeter as they are meant for breakfast and not a sweet snack. Loved the pineapple, carrot and raisin combo. Mine came out on the soft and chewy side :D
review by Boomette

10/11/2011

I used 2 eggs. Next time I may try them smaller. And probably use 1 cup of all purpose flour and reduce by 1/2 cup the whole wheat flour. My son didn't like them probably because they're too healthy. But they're filling. I baked them 20 minutes and they were ready. Thanks healthycook :) Made for PAC Fall 2011
photo by Boomette

10/11/2011
review by keckle

9/22/2009

These cookies were good, but their texture is more muffin-like. I made half of the batter, tasted them and then added another 1/4c. of brown sugar to the other half of the batter. If I make these again I will definitely add more sugar!
review by Sydney Mike

4/20/2008

Used vanilla yogurt & golden raisins, then followed the recipe on down to the end, for a very tasty breakfast (AND lunch!) treat! Something like the flavor of carrot cake, but with a new dimension, what with the addition of wheat flour & bran! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]