Best Low Fat Apple Cranberry Breakfast Cookies Recipes

WEIGHT WATCHERS CRANBERRY APPLE OATMEAL COOKIES RECIPE

Steps:

• Place rack in the center of the oven. Preheat oven to 350F degrees. Line two cookie sheets with parchment paper or spray them with non-stick cooking spray.
• In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Stir in the oats.
• In another bowl, beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the apple, egg and vanilla and continue beating until well combined.
• With the mixer on low, gradually beat in the flour mixture until blended, then stir in the cranberries.
• Drop the cookie dough by tablespoonfuls about 1 inch apart onto the prepared cookie sheets, making a total of 24 cookies.
• With the back of a spoon, or your damp fingers, flatten each cookie.
• Bake, one cookie sheet at a time in the center of your oven, until lightly browned, 12 to 15 minutes.
• Remove from the oven and let the cookies cool on the cookie sheets placed on wire racks for 2 to 3 minutes. Then transfer the cookies to the wire racks to cool completely.

EASY ONE-BOWL LOW-FAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, oats, baking powder, baking soda, salt and sugar.
• Add egg whites, applesauce and vanilla. Mix well with a wooden spoon.
• Fold in dried fruit.
• Drop by tablespoon full on to baking sheet lined with parchment or silicone mat.
• Bake for 12 minutes or until lightly golden.

LOW FAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 12 minutes.

CRAN-APPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cinnamon, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Stir in the oats, cranberries, apple and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

LOWER FAT CRANBERRY APPLE CRISP

Steps:

• Spray a 9-by-9-inch pan with nonstick cooking spray and set aside. Preheat the oven to 350°F
• Combine the oatmeal, flour, brown sugar and cinnamon. Pour the butter and water over the oatmeal mixture. Stir and work with hands until well combined and crumbly. Set aside.
• Combine the cranberries, apples and sugar. Pour into the prepared pan. Sprinkle crumbs evenly over the top.
• Bake for 50 to 60 minutes, or until the apples in the center are done. The top should be browned and the edges bubbling. Makes 9 servings.
• Each serving contains approximately -- Revised Recipe: 219 calories; 5 gm fat; 10 mg cholesterol; 43 mg sodium; 44 gm carbohydrates; 2 gm protein; 4 gm fiber.

OATMEAL, APPLE & CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 180 degrees Celsius.
• Spray a few baking sheets with nonstick spray or smear with butter lightly.
• Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
• Mix well.
• Beat the butter and brown sugar together until light and fluffy.
• Add the egg, then add the golden syrup and vanilla and blend well.
• Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
• Mix well and knead the dough throughly.
• Shape into small palm sized balls and place on the pre-greased baking sheets.
• Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
• Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
• Store in airtight containers.

VEGAN LOW-FAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350.
• Mash bananas in large measuring cup. There should be just shy of 1 cup of mashed banana - add a little extra apple sauce if you don't have enough banana. Stir in apple sauce, honey, and vanilla. In a separate bowl, mix together flour, oats, baking soda, and spices. Add wet stuff and stir until incorporated. Fold in zest, walnuts, and fruit.
• Scoop onto parchment paper-lined baking sheets. (I use an ice cream scoop.) Press them a little to flatten slightly. Bake about 15 minutes.