Lemon Raspberry Breakfast Cookies

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  • Yield: 21 cookies 1x


  • 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


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl, add oats, flour, baking powder, baking soda, salt and flaxseed and whisk until all ingredients are combined.
  3. In a medium mixing bowl, add bananas, applesauce, egg, Daisy Cottage Cheese, lemon zest and juice. Whisk until combined.
  4. Add wet ingredients to the dry ingredients and stir just until incorporated. Fold in raspberries.
  5. Drop dough with an ice cream scooper or ¼ cup-measuring cup onto baking sheets, pressing down slightly to flatten.
  6. Bake for 15-18 minutes, or until cookies are light golden-brown.
  7. Let cookies rest on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container to keep fresh for up to 5 days or freeze for future use.