Vegan Low-Fat Breakfast Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is an adaptation of Messy Cook's Fantabulous Oatmeal Applesauce cookies. These are kind of soft but dense. They're a nice replacement for breakfast bars. Ingredients:
2 ripe bananas |
1/2 cup unsweetened applesauce |
1/2 cup honey (you could sub maple syrup) |
2 teaspoons vanilla extract |
2 cups rolled oats |
1 cup white whole wheat flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon nutmeg (fresh grated) |
1 large navel orange, zest of |
1/2 cup chopped walnuts |
1/2 cup dried cranberries |
1/2 cup chopped dried apricot |
Directions:
1. Preheat oven to 350.
2. Mash bananas in large measuring cup. There should be just shy of 1 cup of mashed banana - add a little extra apple sauce if you don't have enough banana. Stir in apple sauce, honey, and vanilla. In a separate bowl, mix together flour, oats, baking soda, and spices. Add wet stuff and stir until incorporated. Fold in zest, walnuts, and fruit.
3. Scoop onto parchment paper-lined baking sheets. (I use an ice cream scoop.) Press them a little to flatten slightly. Bake about 15 minutes.
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