It’s the New Year, and that means we’re all trying to get back on track once again. When we’re eating mindfully, I try to have some sort of breakfasty thing pre-made that my husband can grab and take to work, and to have something around if I need a snack midday. I have an older recipe for another style (link here) but honestly I think I like these best!
I’m really trying to cut down on fake sugars and trying to fit more vegetarian/vegan options in, so these are the perfect choice without rocking the boat too much. These vegan and oil free cookies are subtly sweet, warmly spiced with perfect little pockets of tartness from the cranberries.
This recipe makes 6 breakfast sized cookies, perfect for a quick guilt free breakfast with a coffee (they come out to around 275 calories per cookie).
Feel free to sub out the 1/2 cup of cranberry with an equal amount of your favourite nuts/seeds/dried fruit, along with any additional spices. These are endlessly customizable!
What you need:
- 3 cups rolled oats
- 2 medium ripe bananas
- 1/2 cup dried cranberries
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1/4 cup unsweetened apple sauce
Preheat oven to 350F.
- In a large mixing bowl mash bananas. Combine remaining ingredients and mix.
- On a lined baking sheet scoop into 6 large cookies. Form them gently into discs with damp hands and press down lightly to flatten.
- Bake for 20-25 minutes or until cookies are cooked through and lightly browned on the outside.
Let cool completely and enjoy! Store them in an airtight container, they’ll last a few days but are always best in the first few. You can also freeze this and bake as needed.