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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
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: allergy-friendly, better breakfast cookie, cookies, gluten-free, healthy, low fat, ww points
Servings: 20 Cookies
Calories: 81kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Refrigerate or freeze leftovers for longer storage.
2 WW points plus for each cookie.

Nutrition

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