These cookies are super quick to whip up, taste amazing, and are full of good-for-you things to help keep you full through your morning. Oats. Seeds. Fruits. Nuts.
They have no flour, no added sugar, no oil and no eggs!
These cookies turned out crispy on the outside and moist and chewy on the inside. And yes, they do have a banana-y and coconut-y taste to them!
They actually reminded me quite a bit of amish baked oatmeal in a handy-dandy cookie form for an easy grab-and-go breakfast.
And seriously. These are so easy to make.
Whip up the ingredients together, toss on the pan, bake, and eat. No sweat.
Healthy Cherry Vanilla Almond Breakfast Cookies
Servings: 18 • Size: 1 Cookie • Calories: 149 • Fat: 7.2 g • Carb: 20 g • Fiber: 2.4 g • Protein: 2.5 g • Sugar: 6 g • Sodium: 67.2 mg
1 1/2 C. Old Fashioned or Rolled Oats
1 C. Unsweetened Coconut Flakes
3 Over Ripe Bananas, Mashed
3/4 C. Almonds (I used Slices.)
1/2 C. Dried Cherries
1/4 C. Unsweetened Apple Sauce
1 Tbsp. Sesame Seeds (I used 1/2 white and 1/2 black.)
1 Tbsp. Honey
1 Tsp. Vanilla
1/4 Tsp. Cinnamon
1/4 Tsp. Salt
Preheat the oven to 350 degrees F and line cookie sheets with parchment paper or lightly spray with non-stick cooking spray. Toss everything in a large bowl together and stir until well combined.
Drop cookies by even 2 tbsps. of batter onto the prepared baking sheet. Keep the cookies 1-2 inches apart.
Place into the preheated oven and bake for 20-25 minutes.
Remove from the oven and allow to cool slightly.
Serve warm and enjoy!
I stored my left overs in a container on the counter top with the lid just rested on the top, though you could also store them in the fridge for a cool treat in the afternoon.