We refer to these “cookies” at our house as breakfast cookies, because they are essentially baked oatmeal with a few other goodies inside. I use the term “cookies” lightly because they aren’t exactly like traditional cookies since they are egg-free, gluten-free, dairy-free, and sugar-free. But, for someone who goes off sugar a lot, they sure are a “treat” for me! And, bonus! My kids love them!
makes about 12-16 cookies
1 1/2 cups old fashion rolled raw oats
1/4 cup unsweetened small coconut flakes
3 tablespoons natural peanut butter (optional if you want to go nut free)
1 cup applesauce
3-4 very ripe bananas, mashed
1 tablespoon ground flax seeds
pinch of cinnamon
pinch of salt
1 tablespoon dried cherries or cranberries
2 tablespoons raisins or craisins (any dried fruit works)
1 teaspoon vanilla extract
Place all of the ingredients in a medium bowl and mix well.
Use a medium ice cream scoop or make 2 tablespoon round balls and place them on a baking sheet. The cookies do not expand when you bake them, so you can get away with putting them fairly close together.
Bake at 350 for 25-30 minutes.
Store in fridge for up to 5 days. We love to eat them for breakfast on the go. You can heat them up in the microwave before eating them for 5-10 seconds.
[all photos by me}