Last year, the kids would always rave about the breakfast cookies they would buy at school for grab and go breakfast. From the way they described them, they sounded like oatmeal cookies, but more filling (and hopefully healthier.) I set out to bake a cookie of my own that the kids would be happy to grab as they run out the door to catch the bus in a few weeks.
With no added sugar these “cookies” are wholesome and healthy, and my kids can’t wait to eat them up. I whip up a double batch at a time and freeze the extras to enjoy all week long.
Cherry Oat Breakfast Cookies
Makes about 12 cookies
- 1 1/2 cups oatmeal (quick or old-fashioned)
- 2 ripe bananas, mashed
- 1/3 cup dried cherries (You can also use raisins or dried cranberries.)
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees
- In a large mixing bowl, combine mashed bananas, oats, and dried cherries.
- In a separate bowl, combine applesauce, cinnamon, and vanilla extract.
- Add the applesauce mixture to the other ingredients and let sit for about 10 minutes.
- Drop the cookie dough onto a greased cookie sheet.
- Bake 30-35 minutes or until golden brown.
- Set aside and let cool for about 10 minutes.
- Wrap each cookie individually in wax paper and transfer to a freezer safe container or zipper lock bags.
- Reheat in microwave or toaster oven when ready to enjoy.