Breakfast Cookies
1/2 Cup Mashed Banana or Apple Sauce
1/2 Cup Natural Peanut Butter
1/2 Cup Honey
1 tsp Vanilla
1 Cup Rolled Oats
1/2 Cup Whole Wheat Flour
2 tsp Ground Cinnamon
1/4 tsp Baking Soda
1 Cup Vegan Dark Chocolate Chips or Dried Cranberries or Raisins
1. Preheat the oven to 350degrees. Lightly coat 2 cookie sheets with spray of canola oil. In a large bowl, mix banana/apple sauce, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, cinnamon, and baking soda. Stir the oats mixture into the wet mixture until combined. Stir in chocolate chips (or cranberries/raisins).
2. Using a 1/4 cup measure, drop mounds of dough onto prepared baking sheets. Flatten/spread to 1/2″ thick.
3. Bake, one sheet at a time, 14-16minutes or until browned. Can be frozen for up to 2 months. (about 230 calories per cookie with 4 grams of fiber).
Submitted by: Rebecca K.
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