Healthy oatmeal breakfast cookies
That's right. Cookies for breakfast!
Meghan Prichard is a young professional and aspiring foodie living in New York City. When she's not playing in the kitchen or working at her job in nonprofit consulting, she's exploring her Brooklyn neighborhood and challenging herself to find the best restaurant in the city.
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Naturally, I had to adapt them for my own. I added coconut for a little more sweetness, and nuts for crunch, but this recipe is easily altered to satisfy your tastes.
I’m going to add peanut butter to mine next time. And you don't have to just eat them for breakfast, they make a healthy dessert cookie, too.
Healthy Oatmeal Breakfast Cookies:
Makes about 2 dozen
1-1/2 cups of rolled oats
2 ripe, mashed bananas
1 cup of unsweetened applesauce
1/4 cup dried cranberries
1/4 cup unsweetened coconut
1 teaspoon cinnamonto taste cinnamon
1/8 cup chopped pecans or almonds (optional)
Preheat the oven to 350 degrees F. Combine all ingredients in a bowl.
Spoon out teaspoonfuls of batter onto a baking sheet and bake for 30 to 35 minutes.
Let cool and store in an airtight container in the refrigerator.
Related post on nestMeg: Almond Chocolate Chip Biscotti
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