I call these cookies, because they’re just as good. But there’s really nothing “cookie-like” about these, other than their shape. They don’t have butter, sugar, flour, or anything “cookie-like” in them! They ARE, however, full of protein and flavor. They’re the perfect option for a quick snack or a breakfast on the go.
Having a small baby and a full time job makes it difficult to get a good meal in. Turner is getting much better with age. I can sit him in his high-chair while I cook, and he just watches me. But I definitely still have a million things to do in a day! So this is my go-to breakfast or snack!
- 1 medium ripe banana, mashed
- 1/4 cup unsweetened applesauce
- 1 Tbsp maple syrup
- 1 heaping Tbsp almond butter
- 3/4 cup quick cooking oats
- 1/2 cup almond meal (I used Trader Joe's brand)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp chia seeds
- 1 Tbsp cinnamon
- 1/2 cup diced apricots
- Preheat oven to 350°F. Mash banana in a small bowl with a fork. Add to standing mixer. Add applesauce, syrup, and almond butter to the banana and mix until well combined. In a separate bowl stir together oats, almond meal, baking powder, baking soda, chia seeds, and cinnamon. Turn mixer on low and add in dry ingredients. Fold in apricots (you can add other things like raisins, dried cranberries, dried apples, sunflower seeds, etc). Use a 1/4 cup ice cream scoop to place mounds of dough onto a cookie sheet lined with parchment paper. Bake for 17-18 minutes until outside starts to brown and they are cooked through the center. Recipe makes 6 large cookies. Store in airtight container in fridge for 4 days or in freezer up to 4 months.