Oprah's Healthy Sugar-Free Apple Oat Breakfast Cookies Recipe
A nourishing way to start the day, these breakfast cookies are brimming with good for you ingredients.
Servings: 12
Equipment
Ingredients
- 1-1/2 cups rolled oats
- 2 small apples (such as gala, braeburn or honey crisp)
- 5 medium very ripe bananas, mashed (I used three bananas)
- 1/2 cup unsweetened applesauce (or 1/3 cup apple juice)
- 1 cup walnuts, roughly chopped
- 3/4 cup dried apples, minced (omitted)
- 1/2 cup raisins (I used golden raisins)
- 1/2 cup oat flour
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Spread the rolled oats evenly on a baking sheet and bake for 15 to 20 minutes, until they are lightly colored and fragrant. Remove from the oven, scrape the toasted oats onto a plate, and let them cool to room temperature.
- While the oats are cooling, coat a nonstick sauté pan with cooking spray. Heat the pan over medium-high heat, add the chopped apples, and cook for three minutes, or until they are tender. Alternatively you could microwave the apples for 2 to 3 minutes until tender. Scrape the apples into a large bowl and set aside for about 10 minutes to cool.
- Add the mashed bananas and applesauce or apple juice to the cooked apples and stir with a wooden spoon to until well blended.
- In a separate bowl, combine the toasted oats, walnuts, dried apples, raisins, oat flour, ginger, cinnamon, cloves, mace, nutmeg, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and, using your hands or a large spoon, mix the dough until well combined. Cover the bowl with plastic wrap and let the mixture rest at room temperature for 10 minutes.
- Using a 3/4-ounce ice cream scoop, portion 12 scoops of cookie dough onto the prepared cookie sheet. Cover the scooped portions of dough with plastic wrap and, using the flat bottom of a glass, press down on the scoops until they are 1/2-inch thick.
- Place the cookies in the oven and bake for 12 to 15 minutes, until golden brown. Remove the baking sheet from the oven and set on a cooling rack to cool completely.
- The cookies can be stored in a plastic container or plastic bag for up to one week.
Notes
Serving size: 1 sugar-free apple oatmeal cookie
WW Points: 4
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) This recipe calls for 1/2 cup of oat flour. If you don't have any on hand you can make it yourself. You just need oats — either old-fashioned oats or quick oats will work — and a blender or food processor—that's it! Just pour the oats into your blender or food processor, turn it on, and let it do its thing. After a few minutes, the oats will have been transformed into powdery flour.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) This recipe calls for 1/2 cup of oat flour. If you don't have any on hand you can make it yourself. You just need oats — either old-fashioned oats or quick oats will work — and a blender or food processor—that's it! Just pour the oats into your blender or food processor, turn it on, and let it do its thing. After a few minutes, the oats will have been transformed into powdery flour.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1.5g | Sodium: 124mg | Potassium: 361mg | Fiber: 5g | Sugar: 13g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg