Breakfast Cookies

Born with a whisk's Note:

Fat Free/Low calorie cookie that helps you start your day!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 24

Yield: 24.0 cookies

• 3 ripe mashed bananas
• 1/3 cup unsweetened applesauce
• 2 cups quick-cooking oats
• 1/4 cup nonfat milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 tablespoon sugar

Directions:

1. Preheat the oven to 350 degrees. Lightly spray two baking sheets with cooking spray, or line them with parchment paper; set aside.
2. Mix all of the ingredients together in a large bowl until very well combined. Let this mixture stand for about 5-10 minutes to let the oats absorb some of the moisture from the wet ingredients. Using a heaping spoonful of batter for each cookie, drop batter onto the prepared cookie sheets, leaving room for each cookie to “spread” slightly. Flatten with the bottom of a cup, as cookies do not spread like regular cookies. Bake for 15-20 minutes before removing to a wire rack to cool.
3. (1/2 cup raisins are optional).
4. Serings differ due to size of bananas.

Reviews

[Lalaloula]

Oh yum, these cookies are really, really yummy! They're moist, fruity and hearty. YUM!
I made half the recipe and ended up with 9 large cookies that were devoured instantly. ;)
I chose to caramelise my bananas in the microwave and added the optional raisins thus leaving out the sugar. I didnt need the milk and in place of quick-cooking oats I used what was on hand: rolled spelt. That worked out nicely and Ill definitely make these again. Thank you so much for sharing this keeper with us, born with a whisk!
Made and reviewed for one of my babies during PAC Spring 2012.

[Chef #950577]

easy to make and not bad for breakfast I added raisins which gave it a nice sweetness

[nemokitty]

These weren't up my alley. I guess I need a sweeter cookie. Mine didn't spread out -- they stayed in a rounded mound. Don't know why they didn't spread. That could be a reason it tasted too doughy. Made for Fall PAC 2009.