A few nights ago, I was Pinterest surfing on my phone and saw a recipe I thought looked healthy and possibly yummy, so like a hundred times before, I repinned. The next day I did something shocking. I actually tried the recipe.
Originally posted on Anja’s Food 4 Thought as Banana Pecan Granola Bars, and modified and re-posted at Blueberry Girl as No-Sugar Oat Drops, these dense no-sweetener cookies are very filling and could be modified in so many ways to make different flavors and serve multiple purposes. Me? I’m eating them for breakfast.
I liked them warm, but I’ve been eating them cold too and I think they’re even better chilled! Next time I make them I’m going to try and substitute pumpkin for the banana and use cranberries or raisins and some pumpkin pie spice. I may even add some dark chocolate chips for a fun fall twist on these healthy breakfast cookies!
These would be great for on the go school morning lunches!
Berry Oatmeal Breakfast Cookies
Makes about 12 big cookies.
Preheat oven to 350 degrees.
1 1/2 cups quick rolled oats
1 cup unsweetened coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup flax meal
1/2 cup chopped pecans
1 cup dried berries, chopped (I used freeze dried berries because that’s what I had on hand.)
Mash and Mix Well:
3 ripe bananas
1/4 cup olive oil
1 teaspoon vanilla extract
Combine ingredients and mix well.
Line a cookie sheet with waxed paper and spoon a big spoonful of the mixture into your favorite cookie cutter placed on the sheet. Press the mixture into the form and remove the cookie cutter. Repeat until all the dough is used.
Bake at 350 degrees for about 20 minutes, being careful not to burn. The edges should be barely crisp.
Carefully remove from sheet with a spatula and let cool completely. Store in an airtight container in the refrigerator.
If you have extras, pop into ziplock backs and freeze!