One day I was perusing Pinterest (addict that I am) when I came across a recipe for breakfast cookies. Read that again. Breakfast. Cookies. COOKIES YOU CAN EAT FOR BREAKFAST.
Naturally, I had to adapt them for my own. I added coconut for a little more sweetness, and nuts for crunch, but this recipe is easily altered to satisfy your tastes. I’m going to add peanut butter to mine next time. They make as good of a dessert as they do breakfast, too.
Healthy Oatmeal Breakfast Cookies:
Makes about 2 dozen
1 1/2 cups of rolled oats
2 ripe, mashed bananas
1 cup of unsweetened applesauce
1/4 cup dried cranberries
1/4 cup unsweetened coconut
1 tsp cinnamonto taste cinnamon
1/8 cup chopped pecans or almonds (optional)
1) Preheat the oven to 350 degrees. Combine all ingredients in a bowl.
2) Spoon out teaspoonfuls of batter onto a baking sheet and bake for 30 to 35 minutes.
3) Let cool and store in an airtight container in the refrigerator.