This recipe comes from my friend Alexis. I love these cookies because they taste buttery and sweet without any added butter or sugar. Plus they are a snap to make for breakfast. Alexis makes a gluten-free version by substituting 2/3 cup of almonds (finely chopped in a food processor) for the whole wheat flour. I feel great letting my 1 year old daughter eat as many of these cookies as she wants since, as Alexis says, “there’s nothing bad in them!” Try your own version by using any combination of whole food additions: up to 1/2 cup total of unsweetened shredded coconut, chopped dates, or a tablespoon of ground flax, hemp seed, or cocoa powder.
2 Cups organic quick oats
2/3 Cup 100% whole wheat flour
1 Teaspoon baking powder
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
3 Ripe bananas
1/2 Cup unsweetened applesauce
1 Teaspoon pure vanilla extract
1/2 Cup raisins
Pinch pink Himalayan salt (optional)
Preheat the oven to 350F.
Combine the oats, flour, baking powder, cinnamon and nutmeg in a large bowl. Use a fork to mix the dry ingredients together quickly.
Place the bananas, applesauce, and vanilla in the bowl of a food processor and process on high until smooth and evenly blended. Add the banana mixture to the dry ingredients and mix well will a spatula. Fold in the raisins.
Form 2-inch balls of the cookie dough on a baking sheet. The cookies will not expand during baking, so you should be able to fit a whole batch on one pan. Bake for 14 minutes (16 minutes if using almonds instead of flour). Enjoy!