Tuesday, February 26, 2013

Tasty Tuesday: Breakfast Cookies

These have been taste approved by the husband and his diet conscious coworkers. They're healthy tasting but in a good way and good for breakfast or workout food. No added sugar, and it's egg, flour, and dairy free.

I jazzed up the original recipe with dates, coconut, almonds, and chocolate chips (though obvs this adds sugar) and you can add (or omit) whatever you like. The below measurements for the add ins are estimates, I was just trying to get rid of things in my pantry so I wasn't measuring exactly.

Adapted from Watching What I Eat


1 1/2 cups rolled oats, uncooked
2 ripe bananas
1 cup unsweetened applesauce (if you're out of applesauce, boil two chopped apples in a little bit of water until they get soft. Then purée them with an immersion blender.)
1/4 cup chopped dates
1/4 cup toasted, sliced almonds
1/4 cup shredded coconut
Handful of chocolate chips
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350 F/180 C.

Mix dry ingredients together.

Mix apple sauce, bananas, vanilla, and cinnamon together and pulse with the immersion blender. You can also just mash the bananas yourself with a fork, but I didn't like the chunks of banana in the cookies and preferred something smoother.

Add the apple/banana mix to the dry ingredients and mix together. Let stand for a few minutes (original recipe suggests 10 minutes but I was impatient). Drop spoonfuls onto parchment paper and press them flat. Bake for 20-30 minutes and let cool. Keep in an airtight container.

Very yummy!

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