Sweetened with bananas, applesauce and a touch of honey and jam, these hearty little oatmeal cookies are proof that you can feel good about eating dessert for breakfast. Switch up the type of jam you use to give these cookies a totally new flavor, or leave out the jam and add ½ cup (90 g) of chocolate chips. Or you could use raisins or nuts instead of the chocolate chips!
- Yield: 12 to 14 cookies
- 1 medium-sized ripe banana, mashed (about ½ cup [100 g])
- ½ cup (118 ml) unsweetened applesauce
- ¼ cup (60 ml) maple syrup
- 2 tbsp (30 ml) coconut oil, melted
- 2 tbsp (14 g) ground flaxseed
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1½ cups (121 g) old-fashioned rolled oats
- ½ cup (60 g) oat bran
- 3 tbsp (30–45 ml) of your favorite jam (for refined sugar–free, use a jam that’s sweetened with fruit juice)
- Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- Mash the banana in a large mixing bowl. Add all the remaining ingredients except for the oats, oat bran and jam, and mix until well combined. Finally, stir in the oats and oat bran.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart. Use your fingers to shape the cookies (they won’t change much in the oven), and use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the top of each cookie. Fill that indentation up with ½ teaspoon of jam.
- Bake the cookies for 12–14 minutes, until the edges begin to turn golden brown. They’ll seem a little soft and under baked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, cover them tightly and store them at room temperature for up to 5 days.