Healthy Breakfast Cookies

Reasons why I love these ‘cookies’:

They are quick and easy to make (Think breakfast to-go)
My kids love them every time I make them (They haven’t refused one yet… knock on wood!)
They are easy to pack in Ava’s preschool breakfast box (Mornings are not so rushed!)
My hubby and I love them too!
I don’t need any more reasons. Enjoy!!!

I’m still trying to get to that photography class so please excuse my poor photo!

2 mashed bananas – the darker the better! (Another option – 1 cup canned pureed pumpkin)
1/4 cup unsweetened applesauce
1-2 Tbsp almond butter or sunflower butter for nut-free
1/4 rounded teaspoon each of cinnamon, cloves and nutmeg
pinch of ground ginger (optional but I like it!)
zest of 1 medium to large orange (I use a large one)
2 cups rolled oats
2 -3 Tbsp ground flax meal or ground chia seeds
1/3 cup dried fruit (cranberries, regular or golden raisins, currants)
1/3 cup walnuts or seeds of your choice
1 teaspoon vanilla
Option: if you use pumpkin add in some pumpkin or apple pie spice! 1tsp will do!

Preheat oven to 350 degrees.
Combine ingredients and scoop onto baking sheet lined with parchment paper or a silpat mat. If you don’t have an ice cream scooper, use your hands to make about a 1/3 cup sized cookie.
Bake for 15-20 minutes. Remove cookies to cooling rack.