This morning I experimented and created some breakfast “cookies” for Abby. She loved them and was pretty stoked that she was allowed to eat “cookies” for breakfast. With no added sugar and being full of fiber, I had no hesitation when Abby asked for more.
These are a softer cookie, not crunchy. I can think of other ingredients to add to change them up a little, like raisins, dried cranberries, or mini chocolate chips. I have a bunch of bananas that will soon be overripe, so I plan to make more and freeze them.
- 2 ripe bananas, mashed
- 1 c oats
- 1/2 c unsweetened vanilla almond milk
- 1/4 c coconut flakes
- 2 tbsp ground flax seed
- 1/4 c blueberries
- Cinnamon and nutmeg, to taste
Heat oven to 350 degrees. Mix ingredients and drop by spoonfuls in a cookie shape onto a greased baking sheet. Bake for 15 minutes. Cool on a wire rack before serving. Store in an airtight container. Makes 16 cookies.