Before we get into the foodie stuff today, I must first take care of a housekeeping issue. For some reason, I am no longer able to access my old feed account. Thus, I got a new one. If you were subscribed to my blog before the re-design launched last week, then you will need to subscribe again (Click Here). Sorry for the inconvenience!
Ok, now onto the cookies. No, you did not read the title wrong. ‘Cookie’ and ‘breakfast’ in the same title. Yup, these cookies are for breakfast my friends. Who doesn’t want a cookie for breakfast?! You’re probably thinking that these must be really sugary and fattening and would not make an acceptable breakfast, but don’t be fooled, these cookies are nutritious, and contain no butter or eggs or added sugar! And for all you lactose sensitive peeps, these cookies are also dairy free! Pack these cookies for a breakfast-on-the-go or as an afternoon snack. They will fill you up without all the guilt of a “regular” cookie!
- 1 large banana (1/2 cup), mashed
- 1/2 cup reduced fat peanut butter, creamy or chunky
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup raisins or dried cranberries (optional)
- Preheat oven to 350 degrees. In a large bowl, combine the banana, peanut butter, honey, applesauce, and the vanilla extract.
- In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir the dry mixture into the wet mixture until well-combined. Stir in the raisins or dried cranberries.
- Prepare a large baking sheet with parchment paper (or spray with non-stick spray) or a baking mat. Drop the dough onto the pan using a 1/4 cup measure. Leave approximately 3 inches in between each cookie. Wet a spatula and flatten down the mounds of dough so they are about 1/2 inch thick.
- Bake for 15 minutes or until browned.
If you want your cookies to be sweeter, add another 1/4 cup of honey to the recipe. Due to the low fat content in these cookies, they are best eaten within 3 days, however they can be frozen to keep them longer.
Adapted from Heart Healthy Living