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Breakfast Cookies

I’m always trying to find new ways to use up bananas. Somehow, there are always a few growing freckles on my counter. Banana bread or delicious Monkey Bites are usually what I bake up, but a breakfast cookie intrigued me. These “cookies” have the texture of baked oatmeal, but since they’re dropped and baked on cookie sheets they get the cookie moniker.

These are dairy free, egg free and using gluten-free oats makes these babies a perfect snack for all you GF folks. They are soft and filled with flavor. Perfect for on-the-go breakfast or stashing in your bag for an afternoon snack. You could use blueberries or dried cranberries instead if you’re not a fan of raisins.

Here’s where the obvious food preferences of my children come into sharp focus. I called these cookies when offering them to my daughter, which made her decide not to even try them at first (she is her father’s non-sweet tooth child). Later in the day she consented to have one (and loved it) after I explained that it was oatmeal and not really a cookie cookie.

My son heard the word cookie from across the house and came bounding down the steps and lightning speed to gobble down three for breakfast. I was celebrated as the nicest, greatest mom ever because I said yes when he asked for more. The look on his face was priceless. Like he was trying to figure out what bizzaro world he’d woken up to where mom was doling out cookies for breakfast. It was great. Make up a batch and be a hero in your house too! Enjoy!

Breakfast cookies
makes 19 cookies

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups old-fashioned oats
1/4 cup almond milk
1/2 cup raisins
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon

Combine all ingredients in a medium bowl. Drop spoonfuls onto parchment lined cookie sheets, flatten slightly and bake at 350 degrees for 15-20 minutes.

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Comments

  1. Sound healthy and a bit unappetizing to me……………but really sounds like something my non-sweet-eating husband would like! ;0) Printing it out and giving it a try today!

  2. i bet they are equally yummy raw!

    • bakerlady says:

      Yeah, I kinda wanted to skip the baking part and just eat the dough. I love the smell of cinnamon!

  3. My “dough” is pretty wet. Is that what it is supposed to be like? Getting ready to put them in the oven!

  4. They look like they came out perfectly! My husband will have to try them later – I don’t care for oatmeal :0( Will let you know what he thinks!

  5. This is a fantastic recipe, thanks so much for sharing! =)

  6. is it possible to substitue the almond milk with just regular milk or anything else?

  7. Hello! I was wondering if frozen bananas would work too if I thawed them a little? They’re probably a little overripe but if they’re frozen maybe it will be good for the batter? I don’t know. Let me know what you think! 🙂

    • bakerlady says:

      You’d want to thaw them enough to mash them up and they’ll be extra moisture from the freezing/unfreezing (I would guess) so you may need to adjust the dry ingredients to account for that. But I think they would work just fine.

  8. Laura H says:

    I made them, but I live in Wyoming and I guess the altitude had something to do with it but mine are not crispy at all. BUT doesn’t matter. They are definitely not real sweet and the soft factor is a bit off putting, but I’m on a get healthy kick and I’m making fruit/protein smoothie shake in AMs and in couple hours two cookies your recipe and it holds me till lunch at work. They are really great. I also have one with apple slices for snack. I am pleasantly surprised how well I do like them! I’ve shared your blog with others because of it. Just sent it to my health coach thru work. Thanks Bunches! Love your recipes and humor too!

    • bakerlady says:

      Glad you like them – they aren’t supposed to be crispy, but soft like a baked oatmeal bar so it sounds like they turned out just right. Thanks for visiting and sharing! 🙂

  9. I just put mine in the oven. I used Craisins and a single applesauce container which is actually 1/2 cup. I also used gluten free oats! I think they will be yummy!

  10. thevauntedchris says:

    I guess the criteria for “healthy snacks” are changing. A ton of carbs and sugar. Natural sugar, but it’s still sugar. And no protein. Just want to forewarn those who might not understand macronutrients and the importance of limiting all sugars, even fruit. It is healthier than a cookie, but that isn’t saying much. I’m sure these taste good though.

  11. What other pureed fruit could you use besides bananas? I made these and they turned out wonderful, but variety is wonderful too. Can you substitute applesauce?

    • I have never subbed applesauce, but if you try that please let me know how it turns out. You might want to use a bit less than the bananas called for as applesauce has a higher water content.

  12. I made these for breakfast this morning since I’m GF, and they turned out great! I didnt have any almond milk on hand, so I used coconut milk instead and it worked awesome. Am definitely going to be making them again 🙂 Thanks for sharing the recipe.

  13. Sounds Delicious. Wish I had all the ingredients right now.

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