I keep breakfast cookies in the freezer at all times, because it's the perfect breakfast to grab on the go. It thaws out in about 15 minutes and is full of healthy ingredients that will fill you up in the morning and give you a nice little kick of energy. Whole oats are healthy complex carbohydrates that are slow digesting and will keep you full longer. Apples and carrots are vitamin rich roods and a healthy source of natural sugars that will give you a little boost of energy in the morning. I've taken advantage of super ripe bananas and applesauce for sweetness and didn't need to go anywhere near sugar or oily fats. The pureed fruits keep these cookies super moist and you won't miss the sugar with such awesome natural ingredients.
2 cups oats, coarsely ground
1 cup oats
1/4 cup shredded coconut
1 large apple, grated
2 medium carrots, grated
2 tsp cinnamon
1/2 cup raisins
1 cup pureed bananas
1/2 cup unsweetened applesauce
1 tbsp honey (agave or maple syrup for vegan version)
Shredded coconut to sprinkle over top
Preheat your oven to 350 degrees F.
1) In the bowl of a food processor, coarsely grind 2 cups of oats, still leaving some texture. Pour into a large bowl and add 1 cup whole oats, coconut, grated apple and carrots, cinnamon and raisins. Mix well.
2) In the bowl of a food processor, blend approx. 4 large bananas to yield 1 cup pureed bananas. Pour banana puree over oat mixture and add apple sauce and honey. Stir well with a spatula. The mixture will be quite wet.
3) Use a 2 oz portion scoop to scoop balls onto a parchment lined tray. Press down with your hand to flatten into discs. Sprinkle with shredded coconut.
4) Bake for 25-30 minutes or until the bottoms are browned and the cookies hold together.