My new favorite healthy breakfast on-the-go! These naturally sweet lemon raspberry breakfast cookies are packed with protein, fiber and antioxidants to start your morning off right! Between work trips, vacations, weddings, showers, bachelor and bachelorette parties and wedding planning, Steve and I haven’t had too many weekends at home in Boston together this summer. So we take our free weekends very, very seriously. And do what any good couple living in New England should do in the summer…go to the beach! We try to get up extra early on the day we go to the beach to beat the traffic and get a prime parking lot spot (we learned the hard way too many times that the parking lots fill up by 10/10:30am).
If I have to wake up early on the weekend, I basically am rolling out of bed, throwing up the hair and not bothering to put on makeup so I can relish every last second of sleep on a Saturday morning. This also means having a quick breakfast that’s ready to grab-n-go to bring with us in the car. Because there’s no chance in hell I’m waking up an extra 45 minutes early to make and eat breakfast at home before we dash.
Enter my new favorite on-the-go breakfast: the breakfast cookie. Looks like a cookie, tastes like a cookie but nutritionally, is 100x better for you than a cookie. I’m super happy with how these turned out too – especially considering I used NO added sugar. To make these cookies sweet, I used extra ripe bananas and applesauce. At first I made these using only ripe bananas but my taste tester (Steve) and I agreed they weren’t sweet enough for the average palette. Added a little applesauce to the second batch and it provided that extra kick of sweetness (and moistness!) we were looking for.
These breakfast cookies contain all the breakfast essentials:
- whole grains (oats)
- fruit (raspberries & banana)
- protein (cottage cheese)
- fiber (flaxseed)
You can feel great about starting your day with these too, knowing that the protein and fiber will help carry you over until lunchtime. I was satisfied eating two of these with a handful of berries for breakfast or eating three with no fruit to accompany.
These breakfast cookies have been a LIFE SAVER for those early beach mornings. They freeze really well so I’ll make a big batch and then freeze the leftovers for when I need them. You can defrost them the night before or I’ll just pop ’em in the toaster or toaster oven the morning of to heat them up and give them a little crispy texture as if they were right out of the oven.
We’ve got quite a few “free” weekends coming up this month before our wedding so I foresee us needing another batch of these to carry us through a few more beach trips. As for this weekend, you can find us unpacking all our shower gifts (thank you to my Mom and Aunt for throwing me a beautiful bridal shower!), organizing our apartment storage and celebrating our one month till I do countdown!Print
- 2 cups rolled oats
- 1 cup whole wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup flaxseed
- 2 ripe bananas, mashed
- ½ cup unsweetened applesauce
- 1 egg, beaten
- 1 cup low-fat cottage cheese
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons lemon juice (from 1 lemon)
- 1 cup raspberries
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large mixing bowl, add oats, flour, baking powder, baking soda, salt and flaxseed and whisk until all ingredients are combined.
- In a medium mixing bowl, add bananas, applesauce, egg, Daisy Cottage Cheese, lemon zest and juice. Whisk until combined.
- Add wet ingredients to the dry ingredients and stir just until incorporated. Fold in raspberries.
- Drop dough with an ice cream scooper or ¼ cup-measuring cup onto baking sheets, pressing down slightly to flatten.
- Bake for 15-18 minutes, or until cookies are light golden-brown.
- Let cookies rest on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container to keep fresh for up to 5 days or freeze for future use.