Breakfast Cookies...Yes Please!
Banana Breakfast Cookies
Cookies for breakfast?? Yes please! One of my new favorite ways to use up ripe bananas.
The chocolate chips are optional and you could certainly replace them with extra raisins, dried fruit or whatever additions your family likes best! I’ve used almond milk because tend to have it on hand lately but again, you can use whatever type of milk you like best.
These cookies contain no added fats, no butter, no oil and no white or brown sugar (unless you add the chocolate chips).
3 bananas, ripe, mashed
2 cups quick cooking oats
⅓ cup applesauce
¼ cup almond milk
¼ cup raisins
½ cup chopped walnuts
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup chocolate chips (optional)
Preheat oven to 350 degrees.
Mix all ingredients in a large bowl until well combined.
Place heaping tablespoons on a parchment lined pan and gently press with a fork.
Bake 15-18 minutes or until lightly browned. Cool completely.
Store in the refrigerator up to 4 days. I like to free them, and pull a few out as needed.