Breakfast Cookies

Important note:​ be sure ingredients are room temperature before making cookies

 

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 3⁄4 ‐ 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

1. Preheat oven to 325 degrees F.

2. Lightly coat a cookie sheet with cooking spray or line it with parchment paper or a silicone baking sheet.

3. Mash the banana in the bottom of a medium bowl.

4. Add the peanut butter, applesauce, honey, oil, cinnamon and salt and mix together well with a wire whisk until smooth.

5. Add the remaining ingredients and stir together with a spoon until well combined.

6. Place 1⁄4 cup portions on the cookie sheet and flatten into a cookie shape. Cookies don’t spread while baking.

7. Bake for 18‐20 minutes until edges until lightly browned.

8. Cool on a wire rack.

9. Keep refrigerated in a covered container or freeze.

 

Yield: 18– 1/4 cup cookies

1 – 1/4 cup cookie  190 calories, 12g fat, 0mg cholesterol, 90mg sodium, 19g carbohydrate, 3g fiber, 6g sugar, 5g protein