Low Fat Breakfast Cookies

1 ½ cups rolled oats

½ cup whole wheat flour

½ cup all-purpose flour

½ cup light brown sugar

1 ½ teaspoons wheat germ

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ripe banana, mashed

¼ cup unsweetened applesauce

2 egg whites

1 teaspoon vanilla extract

½ cup chocolate chips

½ cup dried cranberries

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.

Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet.

Bake in the preheated oven until golden brown, about 12 minutes.