Healthy Breakfast “Cookies”

I know… “Cookies for breakfast?!”  Well …yes.  I mean, no.  Well, see, these aren’t exactly cookies in texture or nutritional profile but shaping them as such sure makes them more appealing for children!  My son & nephew loved these right off the bat.  My daughter told me she didn’t care for them before she changed her mind and kept going back for more.  Cookies normally get their crunch from the combo of fat, sugar and flour, none of which are found here.  Still, these are sweet, soft and guilt-free – wonderful for grab-n-go goodness that will help put that little extra pep in their step!


3 Ripe Banana

1 cup Organic Applesauce or Pumpkin Puree

1 ½ cups Rolled Oats

¼ tsp Cinnamon

Heaping ⅓ Cup Raisins or Craisins

2 tbsp Honey or Maple


Preheat oven to 350 degrees.

Place ripe bananas in a medium mixing bowl and mash throughouly with a fork.

Stir in remaining ingredients and mix well.

Scoop by the tablespoon onto an oiled cookie sheet.  (Do not use foil or baking parchment as these can stick to it.  It will be much easier to use a metal spatula to lift these from the cookie sheet.)  As these neither rise nor spread like normal cookies, you’ll want to use your spoon to shape them into cookie shapes.

Bake approximately 30 minutes or until cookies start to turn nice and brown.

Transfer to a cooling rack to rest about 30 minutes.  These can be eaten fresh out of the oven but the unanimous vote in our household was that they were better once they had a chance to fully cool.

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