I actually made these a week ago, but with classes starting this week, I’ve been so overwhelmed that I didn’t get a chance to update.
This week, I decided to trying something from Chocolate-Covered Katie. I’m in love with her blog, she has plenty of recipes that are actually healthy! I decided to try her Oatmeal-Raisin Breakfast Cookies and they were amazing! I actually decided to make two different batches, one with a banana and one with applesauce. There wasn’t much of a difference. The only reason I could tell them apart was because the banana ones had a hint of banana. They were both really good though, though I think I might stick to the applesauce ones since they tasted like the matzoh apple pudding my mom makes for Passover. I also have I have enough rolled oats left over that I think I’m going to make them again this week.
1/2 cup rolled oats
1/2 cup applesauce or over-ripe banana (mashed)
1/4 cup nut butter (I used peanut butter)
1/4 tsp cinnamon
1/2 tsp pure vanilla extract
3 T raisins (I ended up adding more since I’ve been on a raisin kick lately)
1 packet stevia (I also now have a lot of packets of this left over, so I’ll be trying more of Katie’s recipes so I can use them)
1. Pre-heat the oven to 350 degrees
2. Mix together the apple sauce and peanut butter
3. Once the apple sauce and peanut butter are well combine, mix in the rest of the ingredients
Just a note, the cookies hold their shape, so you don’t have to worry about them spreading out. Also, mine just turned slightly golden brown, so there wasn’t much of a change in color/appearance. They should be safe to take out after 14 minutes. Once they cooled off, I just threw them into a plastic bag and had one or two for breakfast each morning, they were delicious!
And now back to my mountain of reading. I have three recipes I want to try this week, so hopefully I’ll be able to get to them!