Banana Oat Breakfast Cookies
SERVES 12-16 cookies


  • 2 medium – banana
  • 1 cup – applesauce, unsweetened
  • 1 teaspoon – vanilla extract
  • 1 teaspoon – cinnamon
  • 1 1/2 cup – oats, dry
  • 1/3 cup – raisins, seedless
  • 1/4 cup – walnuts, chopped


  1. Preheat oven to 350°F.
  2. Mash bananas with the back of a fork until creamy (the riper the better!). Set aside.
  3. Add applesauce to a mixing bowl, then stir in mashed bananas, vanilla, and cinnamon.
  4. Fold in remaining ingredients and let set for 10 minutes.
  5. Drop cookie dough by spoonfuls onto a parchment paper-lined cookie sheet, then flatten cookies into rounds. (The batter should yield about 16 regular size cookies, 12 if you’re wanting them a bit bigger.)
  6. Bake approximately 30-35 minutes or until golden brown and cooked through.
  7. Remove from oven and let rest on the cookie sheet for 5 minutes before moving to a wire rack to finish cooling.
  8. Store any leftovers in an airtight container at room temperature.

You know your kids will want to try it if you call it a breakfast COOKIE! The raisins can be replaced with dried cranberries, and 2/3 cup puréed mango may be used instead of the bananas if preferred; if using the mango, you may want to add a bit of sugar, honey, or other sweetener to the mix.