Better Breakfast Cookie ~ GF & fruit-sweetened
A breakfast cookie is better than skipping breakfast, especially when it's full of fiber and fruit sweetened.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Course: Breakfast, Snack
Cuisine: American
Keyword: allergy-friendly, better breakfast cookie, cookies, gluten-free, healthy, low fat, ww points
Servings: 20 Cookies
Calories: 81kcal
- 3 mashed bananas
- 1/3 cup unsweetened applesauce
- 1/2 Tbsp vanilla
- 1/2 cup grated zucchini
- 1/4 cup grated carrots
- 1/4 cup non-dairy milk
- 1/2 cup quinoa flakes
- 2 cups old fashioned oats - I used gluten-free
- 1 rounded tsp cinnamon
- 2-3 Tbsp roasted pumpkin seeds unsalted
- 1/2 cup raisins omit for yeast-free diets
Preheat oven to 350. Line baking sheets with parchment paper or silicone liners.
In a large mixing bowl add mashed bananas, applesauce, vanilla, and non-dairy milk. Mix well.
Add grated zucchini and carrots. Mix well. Add oats, quinoa flakes, and cinnamon. Stir to combine.
Fold in raisins and pumpkin seeds.
Scoop up the dough with a medium-size cookie scoop and drop onto prepared baking sheets.
Slightly flatten and bake for about 15 -18 minutes. Cool on a wire rack.
Enjoy a warm, fresh cookie.
Refrigerate or freeze leftovers for longer storage.
2 WW points plus for each cookie.
Serving: 1cookie | Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg