I have a 50 minute drive to work on my commuting days, and my daughter has a 45 minute bus ride to school. Eating breakfast at home would mean setting our alarm clocks for at least 15 minutes earlier in the morning. Since neither of us are what you’d call morning people, we sleep those extra 15 minutes – or more depending on the number of taps on the snooze button – and forego a sit-down breakfast. So what I’ll often do on a Sunday night is bake up a batch of these healthy breakfast cookies that we can eat while in transit throughout the week.
These breakfast cookies don’t have the traditional texture of a “regular” cookie. With a base of oats, bananas and applesauce, and with no flour, eggs, or butter, they are softer than most cookies. They contain no added sugar other than a small amount from the sweetened cranberries, and they are also naturally gluten free, dairy free and vegan. So this is a guilt free way to eat cookies for breakfast!
I like to make fairly large cookies and usually pack 2 of them in a little bag to go for breakfast. Here’s what they look like before baking. I use a ¼ cup measure to get them to a somewhat uniform size and shape.
I originally found this recipe on Pinterest and actually tried the recipe rather than just pinning it thinking “hey I should try this sometime” – you pinners out there know what I’m talking about! (Did you know all our recipes are on Pinterest? Feel free to follow us there!)
So give them a try, whether for breakfast on the go, or a healthy snack at home.
- 2 medium bananas
- 1 cup natural applesauce (unsweetened applesauce)
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of salt
- 1 ½ cups rolled oats
- ¼ sliced almonds
- ¼ cup chopped walnuts
- ¼ unsweetened flaked coconut
- ¼ cup dried sweetened cranberries
- Preheat oven to 350. Line a baking sheet with parchment paper or a Silpat mat.
- In a large bowl, mash bananas with a fork and mix until smooth.
- Add the applesauce and spices and mix well.
- Add the remaining ingredients and stir until well combined.
- Using a ¼ cup measuring cup, scoop up the oat mixture and level it in the cup. Drop onto prepared baking sheet. Using the bottom of the measuring cup, flatten slightly.
- Bake for 25-30 minutes until golden brown. Remove from oven and cool on baking sheet for a few minutes, then cook completely on wire rack.
Adapted from Watching What I Eat.