Breakfast Cookies
My twin sister and I have been trying to recreate Weight Watchers friendly breakfast cookies after we bought Baker’s Breakfast Cookies nearly 25 years ago.
While these aren’t exactly it, it’s the closest I’ve gotten to a good breakfast cookie that doesn’t blow your Weight Watchers budget. Each cookie is only 2 Weight Watchers points!
Trying to reduce the WW points in a cookie is difficult, because many of the ingredients added are dates, molasses and coconut sugar. The only sweetness in my cookies is the banana and the non calorie sweetener. You could, however, add a few chocolate chips – I believe 4 sugar free chocolate chips are zero points.
Ingredients needed:
- flour
- baking powder
- baking soda
- non-calorie sweetener – I used Splenda products
- peanut butter
- quick oats
- eggs
- banana
- chia seeds
- salt
- cinnamon
Breakfast Cookies
These breakfast cookies are the perfect cookie with coffee in the morning with your scrambled egg breakfast or omelette, or as an afternoon or evening snack. Each cookies is 2 Weight Watchers points!
Ingredients
- 1 banana, ripe
- 2 large eggs
- 1/4 cup peanut butter
- 2 cups quick oats
- 1/4 cup walnuts, chopped
- 1/2 cup flour
- 2 tablespoons Splenda brown sugar
- 1/2 cup Splenda no calorie sweetener
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mash the banana in a large mixing bowl until smooth.
Add wet ingredients – whisk in the eggs and peanut butter until well combined.
Mix dry ingredients – in a separate bowl, whisk together the oats, walnuts, flour, Splenda brown sugar, Splenda no-calorie sweetener, baking soda, baking powder, cinnamon, salt, and chia seeds.
Combine wet and dry ingredients – gradually add the dry mixture to the wet ingredients, stirring until a thick batter forms.
Scoop onto baking sheet – use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten slightly with the back of a spoon or your fingers, as these cookies won't spread much.
Bake for 12-15 minutes or until the edges turn golden brown and the cookies are firm to the touch.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy! These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Notes
As of the date of this publication, each cookie is 2 Weight Watchers points. Click here for the WW tracker.
How to make these cookies crunchy
To make your breakfast cookies crunchy, we’ll make a few small adjustments (but note the Weight Watchers points will likely increase):
- Use less banana – Reducing moisture helps crisp up the cookies. We’ll use half a banana instead of a whole one.
- Increase the baking time – Baking a bit longer at a lower temp ensures a crisp texture without burning.
- Spread the cookies thinner – Flattening them more before baking allows for even crisping.
- Add more fat – A little extra peanut butter will help create a crispier texture. I plan on adding butter to my next batch.
Can you eat cookies on Weight Watchers?
Who says you have to give up cookies to reach your goals? Not me! One of the biggest lessons I’ve learned on my Weight Watchers journey is that deprivation leads to disaster—it’s all about finding healthier swaps that still hit the spot!
These breakfast cookies are packed with protein, fiber, and just the right amount of sweetness, making them the perfect grab-and-go breakfast or snack. 🍌🥜 Plus, they’re WW-friendly, so you can enjoy a cookie (or two 😉) without blowing your points!
👉 The key? Balance & flexibility. Instead of saying, “I can’t have cookies,” I ask, “How can I make cookies work for me?” And just like that, breakfast cookies became part of my journey.
💡 Pro tip: Pair one with Greek yogurt & fruit for a complete meal, or crumble it over a smoothie bowl for an extra crunch!
Looking for more cookie inspiration? Check out my best crispy cookies here.
New Here?
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time—a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes—it’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
