Breakfast Cookies

Total time: 15 minutes Yields: 18 mini or 10 large cookies

1⁄ 2 cup rolled oats

Scant 1⁄ 2 cup applesauce or mashed banana

1⁄ 4 cup almond or cashew butter OR allergy-friendly sub

1⁄ 2 teaspoon pure vanilla extract

1⁄ 16 teaspoon salt

2-3 tablespoons mini chocolate chips or sugar-free chocolate chips

21⁄ tablespoons freeze-dried raspber2 ries OR 2 tablespoons dried fruit or more chocolate chips

Optional 2 tablespoons sugar or pinch stevia (see note below)

Optional add-ins, such as chia seeds, shredded coconut, etc.

Preheat the oven to 350 F. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies – I used a mini cookie scoop – and bake on a greased cookie sheet for around 15 minutes. Let cool

10 minutes before removing from sheet. This makes 18 mini cookies, or

10-12 bigger cookies.

Recipe notes: Especially if using banana, you can easily omit the added sweetener for a wholesomely delicious taste that’s like eating mini muffins in the form of a cookie. If you’d prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tablespoons and going from there — if you want to use a liquid sweetener, just cut back on the banana or applesauce.