Think of these breakfast cookies as portable oatmeal. I’ve experimented with the recipe in a number of different ways. My daughter doesn’t care for oatmeal (even yummy steel-cut oats), but enjoys these cookies because they’re cookies. Still, keep in mind that, even with the dried fruit, these cookies are not as sweet as coffee-shop baked goods. I’ve made this recipe gluten and dairy free, but you can use the milk and flour that appeals to you.
2 mashed bananas (approximately 226 g)
2 cups/200 g gluten-free rolled oats (not instant)
1/4 cup/23 g almond flour
1/4 cup/55 g almond milk
1/3 cup/77 g apple sauce
1/2 cup/71 g dried fruit (raisins, cranberries, cherries, etc.)
1 tsp/4g vanilla extract
1/2 tsp/2 g cardamom or cinnamon
Optional: 1 tbsp/15 g melted coconut oil
Feel free to experiment and sprinkle in other ingredients like nuts, seeds, shredded coconut, or whatever else appeals to you.
Preheat oven to 350 degrees F/176 C. Mash bananas with a fork, and then mix all ingredients together. Let the mixture stand for 5 minutes to allow the oats to soak.
Line a baking pan with parchment paper and grease with the neutral oil of your choice. I use a cookie scoop that’s 3.6 centimeters across, but 2 spoons you use for eating at the table will do fine. After ladling out the dough, use a fork to press down gently upon each unbaked cookie. The dough has no leavening, so they will not expand.
Bake cookies for 15-20 minutes, and then let them cool on a cooling rack. These cookies freeze well. This recipe makes approximately 3 dozen 1.5 inch/3.8 cm cookies, which are approximately two bites.