The Miller-Price household is addicted to these breakfast cookies. They are delicious, gluten free, no added sugar, and a healthy, great way to use ripe bananas. They are awesome to take when you are on the go for breakfast or snack. I make them almost every week.
- 2 smashed ripe bananas
- 1/4 cup no sugar added applesauce
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 1/2 cup old fashioned oats
- 1/4 c dried tart cherries
- 1/4 cup pecan pieces
Cover a cookie sheet with parchment paper or silicone liner. Don’t substitute with waxed paper – I learned the hard way! Drop big spoonfuls of the batter onto cookie sheet. Smash each cookie down a little bit with back of spoon.
Bake at 350° for 20-25 minutes. Makes 12-15 cookies.
I have also made them replacing cherries and pecans with peanut butter and choc chips.
Note: This editor tested the recipe and swapped out the cherries for dried blueberries and the pecans for walnuts because that’s all that was in the pantry. Very tasty! ~ Susan Jordan Bennett