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Low Fat Breakfast Cookies

Low Fat Breakfast Cookies




2 dozen cookies


10 minutes


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  • 1 cup old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons Mazola® Corn Oil
  • 1 tablespoon butter OR margarine, softened
  • 1/2 cup packed light OR dark brown sugar
  • 1/4 cup Beehive® OR Crown® Golden Syrup
  • 1 egg
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup dried cranberries (see TIP below)



  1. Preheat oven to 375°F.
  2. Combine oats, all-purpose flour, whole wheat flour, wheat germ, baking soda, salt and cinnamon in a large bowl. Whisk together oil, butter, brown sugar, corn syrup, egg and vanilla in a small bowl. Add to flour mixture until blended. Stir in cranberries.
  3. Drop dough by level tablespoons 2 inches apart on greased baking sheets.
  4. Bake 7 to 10 minutes until lightly browned around edges. Remove cookies to wire rack to cool.

TIP: Experiment with different mix-ins instead of dried cranberries. Pick one: 1/2 cup chopped apples,1/2 cup raisins, 1/2 cup chopped nuts OR1/2 cup semi-sweet chocolate chips (omit cinnamon if using chocolate chips). NOTE: Using chocolate chips or nuts will slightly increase fat content of cookies.


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