Chris enjoys baking, cooking, grilling, and experimenting in general. Come enjoy these delicious morsels, learn something, and have fun.

It All Started With a Facebook Recipe

This breakfast cookie started off from a Facebook recipe. We thought they were good, but not outstanding. Our daughter thought they were delicious, though; she and her friends ate them all in just two days at school lunch. I decided I wanted to tinker with the recipe to see if I could sweeten the flavor a little and possibly make them a little lighter.

I failed to make the cookies lighter, but I did make them sweeter by adding cranberries and increasing the amount of the orange zest. Also, the consistency of the new batch was outstanding. I let the batter sit for about 30 minutes after mixing all of the ingredients, which allowed the oatmeal to absorb more moisture. I also cut the baking time, relative to the original recipe.

Cook Time

Ingredients

• 3 bananas, mashed
• 1/3 cup cinnamon applesauce
• 1/4 cup almond milk
• 1 teaspoon vanilla
• 1/4 cup raisins
• 1/3 cup sunflower seeds, salted and roasted
• 1/3 cup cranberries, dried
• 1/2 teaspoon cinnamon, ground
• 1 egg
• 2 cups quick cooking oats
• 1 teaspoon orange zest

Instructions

1. Combine and mix bananas, almond milk, vanilla, applesauce, and egg.
2. Combine cinnamon, dried cranberries, raisins, orange zest, and sunflower seeds into the above mixture.
3. Combine and stir quick cooking oats into the mixture.
4. Let stand for 30 minutes and pre-heat oven to 350°F.
5. Place cookies onto non-stick pan surface in large tablespoon scoops and flatten with a fork.
6. Bake for 13 minutes and let stand for several minutes after removal from stove.

Enjoy Your Cookies

I hope you enjoy these breakfast cookies. I think they are better than the previous version, and my wife enjoyed them more, as well. The review is out with my daughter, but I noticed that she and the neighborhood girls grabbed some when leaving for school today. Enjoy and have a great day!

© 2018 Chris Andrews

Comments

Chris Andrews (author) from Ohio on September 16, 2018:

I appreciate that you took the time to read it and I hope you try them yourself. Next time I think I will add some peanut butter but still not sure on how I want to change the recipe around.

Linda Crampton from British Columbia, Canada on September 15, 2018:

I recently bought a locally-baked brand of banana oatmeal cookies. They were nice, but I like the sound of yours better. I like your list of ingredients very much. Thanks for sharing the recipe.