Banana breakfast cookies

Cookies for breakfast? Oh yes!

There isn’t a single bad thing (oil, sugar, refined flour, etc.) in these cookies, so go ahead…have 2 or 3 for breakfast!

Yield: about 2 dozen

2 cups oats
1 teaspoon baking soda
1 teaspoon cinnamon
4 medium overripe bananas
1/4 cup sunflower seeds
1/4 cup raisins or currants

Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.

Use a high-powered blender or food processor to blend the oats into flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.

Put the peeled, overripe bananas into the blender or food processor and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and raisins or currants, and mix until well combined.

Place spoonfuls of the cookie dough on the baking sheet. Bake 12-13 minutes. (They should be brown on the bottom and springy, like banana bread.) Cool cookies on a wire rack and store in an airtight container.

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