Low Fat Breakfast Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.
• In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Mix in oats. Add apples, cranberries and walnuts; combine by hand.
• Coat cookie sheet with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.
• Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Note: Store leftovers in an airtight plastic bag or container in the freezer.

Steps:

• Turn on the oven to 180°C.
• Line a cookie sheet with a baking paper.
• In a large mixing bowl combine all dry ingredients.
• Make a well in the center.
• Add juice and oil. At the end the vanilla extract.
• Stir with a wooden spoon to combine, then knead quickly with your hands to form soft dough.
• Shape balls from the dough and lightly flat between your hands. Then place onto the prepared cookie sheet.
• At this point you can sprinkle with some extra sugar if you like your cookies sweeter. Any kind of ground dry fruits can be added to the dough (hazelnuts, almonds, pistachios -- ).
• Bake in the preheated oven about 15-17 minutes, or until golden brown.
• These will be crispy outside and soft inside.

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.