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WW Recipe of the Day: Low Fat Peach Breakfast Cookies
Here is another winning WW friendly breakfast recipe – Low-Fat, Low-Sugar Peach Blender Breakfast Cookies. They mix together easily and pour (or scoop) right from your blender onto the baking sheet (affiliate link), making for very little kitchen cleanup.
You’ll get six large cookies with this recipe that can be individually wrapped and refrigerated for a speedy grab-n-go morning breakfast.
How Many Calories and WW Points in Low Fat Peach Breakfast Cookies?
According to my calculations, each cookie has about 142 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
How to Make Peach Breakfast Blender Cookies, Step-by-Step
Step 1: Gather all ingredients. Preheat oven to 350F degrees and prepare baking sheet (affiliate link) with a silicone mat or parchment paper.
Step 2: Add 1-1/2 cups oats to blender (affiliate link) and pulse until it resembles a coarse flour.
Step 3: Add 1/2 cup peaches, egg, protein powder, sweetener, baking powder, cinnamon, nutmeg, salt and 2 tablespoons water to blender and blend until smooth and thoroughly mixed.
Step 4: Stir in remaining 1/2 cup oats and 1/2 cup peaches.
Step 5: Pour batter onto prepared baking sheet in 6 mounds (about 1/3 cup each). Slightly flatten each mound with back of a spoon.
Step 6: Bake for 10 – 12 minutes, or until a toothpick inserted in the center of a cookie comes out clean. Remove cookies to a wire rack and cool completely.
Step 7: Store cookies in airtight container in the refrigerator.
Recipe Notes
Use your favorite protein powder that has about 100 calories per serving (usually about 1 ounce or 1 full scoop). That serving is equal to about 1/3 cup.
I like these cookies with fresh peaches, but you can also use peaches with no added sugar that have been thawed from frozen.
Serving Suggestions
Enjoy plain cookies with coffee or tea, or with a small bowl of Greek yogurt with fresh berries.
If you’ve made these Peach Breakfast Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low-Fat Peach Breakfast Cookies
Equipment
Ingredients
- 2 cups old-fashioned rolled oats, uncooked (gluten-free, if necessary)
- 1 cup finely chopped peaches (fresh or thawed from frozen with no added sugar)
- 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
- 1/3 cup (about 1 standard scoop) vanilla protein powder**
- 4 packets no calorie sweetener (such as Truvia (affiliate link))
- 1-1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350F degrees. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- Add 1-1/2 cups oats to blender and pulse until it resembles a coarse flour.
- Add 1/2 cup peaches, egg whites or egg substitute, protein powder, sweetener, baking powder, cinnamon, nutmeg and salt to blender along with 2 tablespoons water and blend until smooth and thoroughly mixed.
- Stir in remaining 1/2 cup oats and 1/2 cup peaches.
- Pour cookie batter into 6 mounds (about 1/3 cup each) and space evenly on cookie sheet. Flatten slightly with the back of a spoon. (These will be large cookies.)
- Bake about 10 – 12 minutes, or until a toothpick inserted in the center of a cookie comes out clean.
- Remove cookies to a wire rack and cool completely.
- Store in airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 4 PointsPlus (Old plan) **Use a protein powder that has about 100 calories per serving (usually about 1 ounce or 1 full scoop). That serving is equal to about 1/3 cup. I like these cookies with fresh peaches, but you can also use peaches with no added sugar that have been thawed from frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less (affiliate link) by Lisa Lillien
Can you use 4 whole eggs when making this recipe? Or 2 whole eggs and 2 egg whites
Hi Andrea, you can use either 2 whole eggs and 2 egg whites or 3 whole eggs. ~Martha
I put a tsp of peach all fruit spread on mine when I eat them. Really good. Next time I make them, I’ll mix some of the spread with the reserved peaches.
Do you have to grind the oats?
No, Linda, everything gets ground up together in the blender. Hope this helps! ~Martha
Do you think frozen mango would work? I don’t have any peaches and I really want to try this.
Hi Gillian, I’ve only tried them with peaches, but think it should work. If you try them let us know how they turn out. ~Martha
It did work. I will add more sweetener next time and try some other fruits. They turned out a nice size. I put banana on it to sweeten it.
Thanks for letting me know Gillian! ~Martha