Recipe: Breakfast Cookies

Ingredients

1 ripe banana
1⁄2 cup natural peanut butter, or nut butter of your choice
1⁄4 cup unsweetened applesauce
1⁄4 cup honey
1⁄4 cup oil of your choice, or you can use another 1⁄4 cup applesauce
1 teaspoon cinnamon
1⁄2 teaspoon salt
2 cups old‐fashioned rolled oats
3⁄4 cup chopped dates, or dried fruit of your choice
1⁄2 cup pumpkin seeds, or seeds of your choice
1⁄2 cup chopped walnuts, or nuts of your choice
1⁄4 cup ground flaxseed

Directions

Make sure all ingredients are at room temperature before making this recipe. Preheat oven to 325 degrees Fahrenheit. Lightly coat a cookie sheet with cooking spray or line it with parchment paper or a silicone baking sheet. In a medium bowl, mash the banana. Add the peanut butter, applesauce, honey, oil, cinnamon, and salt, and mix together well with a wire whisk until smooth. Add the remaining ingredients and stir together with a spoon until well combined. Place ¼ cup portions on the cookie sheet and flatten into a cookie shape (cookies don't spread while baking). Bake for 18–20 minutes until edges are lightly browned, then cool on a wire rack. Keep refrigerated in a covered container or freeze.

Makes 18 – 1/4 cup cookies

1 Cookie = 190 calories · 12g fat · 90mg sodium · 19g carbohydrate · 3g fiber · 6g sugar · 5g protein