Breakfast Cookies

Breakfast Cookies

When you want to be good but fancy a breakfast treat, these cookies are just the thing to whip up. Quick and easy to make, they make a lovely breakfast to have on the go, to make in advance for the week or to have with a cuppa as a snack later in the day. The texture of these cookies is delightful, rather than having a hard, biscuit snap, they are soft and gooey and can be pulled apart to be eaten.

Breakfast Cookies

Breakfast Cookies

The ingredients and method below give you the option to make either two larger cookies or four smaller cookies. If you make two, give them the full 17 minutes in the oven. If making the smaller 4 cookies, they will need a little less time. It’s important to let the cookies cool so they firm up a little more.

WW POINTS AND NUTRITIONAL INFORMATION

Makes 4 small cookies or two large cookies

Serves 2 = 317 cals for two smaller cookies or 1 large cookie – 13.5g fat, 41.8g carbs, 7.7g protein

WW = 4 points for a small cookie or 8 points for a large cookie

INGREDIENTS

  • 70g porridge oats
  • 1 ripe banana, mashed
  • 2 tbsp skimmed milk
  • 1 tbsp each light butter and peanut butter, melted together in a bowl for 40 seconds and mixed together
  • 1 tsp each cinnamon and baking powder
  • 1 tbsp milk chocolate chips

METHOD

  1. Pre heat the oven to 180c.
  2. To a large mixing bowl add the porridge oats, mashed banana, milk, melted butter and peanut butter, cinnamon, baking powder and chocolate chips. Mixed until well combined.
  3. Line a baking tray with some baking paper and then split the mixture into either two or four depending on how many cookies you are making. Form into round discs (1cm thick if making two or ½ cm thick if making 4).
  4. Pop in the oven for 14-17 minutes until firm. The cookies will still be a little soft when they come out the oven so leave to cool for 10-15 minutes and they will firm up a little.
  5. Enjoy!

Breakfast Cookies

WW POINTS AND NUTRITIONAL INFORMATION
Makes 4 small cookies or two large cookies
Serves 2 = 317 cals for two smaller cookies or 1 large cookie - 13.5g fat, 41.8g carbs, 7.7g protein
WW = 4 points for a small cookie or 8 points for a large cookie
Servings 2

Ingredients

  • 70 g porridge oats
  • 1 ripe banana mashed
  • 2 tbsp skimmed milk
  • 1 tbsp each light lurpack and peanut butter melted together in a bowl for 40 seconds and mixed together
  • 1 tsp each cinnamon and baking powder
  • 1 tbsp milk chocolate chips

Instructions

  • Pre heat the oven to 180c.
  • To a large mixing bowl, add the porridge oats, mashed banana, milk, melted butter and peanut butter, cinnamon, baking powder and chocolate chips. Mixed until well combined.
  • Line a baking tray with some baking paper and then split the mixture into either two or four depending on how many cookies you are making. Form into round discs (1cm thick if making two or ½ cm thick if making 4).
  • Pop in the oven for 14-17 minutes until firm. The cookies will still be a little soft when they come out the oven so leave to cook for 10-15 minutes and they will firm up a little.
  • Enjoy!
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