I have made a handful of things I’ve discovered on Pinterest. Some with fairly great success, some with utter failure. Such is the way it goes when trusting instructions found randomly on the internet.
So when I came across this easy-sounding breakfast cookie recipe I wasn’t entirely sure how it would go. I mean, no sugar…no flour…no butter…what kind of cookies were these?! But since I had all of the ingredients on hand, including exactly three frozen overripe bananas, I decided to give it go.
And they worked!
Instead of just raisins, I reduced the oats a little bit and added coconut and sunflower seeds…just to make the flavours a little more interesting…but I kept the ratios of wet to dry the same. Going forward it will be easy to mix up the add-ins with whatever I happen to have in the cupboard at the time.
These are definitely not a sweet cookie. The sweetness comes only from the bananas so be prepared when you take your first bite. More like a dense banana oatmeal muffin, minus the 250 grams of fat.
Michael loves them. He’s stockpiling bananas just to get them overripe so I’ll make another batch.
Breakfast Cookies (adapted from Wisebread.com)
yields 13 cookies
- 3 mashed overripe bananas
- 1/3 cup unsweetened apple sauce
- 1/4 cup UVAB (or milk of your choice)
- 1 tsp vanilla
- 1 1/2 cups rolled oats
- 1/2 cup unsweetened, shredded coconut
- 1/3 cup raisins
- 2 heaping tablespoons unsalted sunflower seeds
- generous sprinkle of cinnamon
- scant pinch of salt
- Preheat oven to 350 degrees.
- Mix all ingredients together until moist throughout. Scoop into individual cookies on a parchment lined baking sheet.
- Bake 18-20 minutes until bottoms begin to brown. Let cool on tray 5 minutes. Finish cooling on counter or rack.
- Store in an airtight container or zipper bag in the refrigerator.
According to MyFitnessPal this version comes out to about 145 calories per cookie.