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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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