Wednesday, August 29, 2012

Sugar-Free Breakfast Cookies

3 mashed ripe bananas

1/3 cup applesauce

1/4 cup vanilla rice or almond milk

1 teaspoon cinnamon

2 cups rolled oats

1/2 cup raisins or dried cranberries

1 teaspoon vanilla extract

Mix all ingredients together in a large bowl.

breakfast cookies - The Backyard Farmwife

Drop onto greased baking sheet and flatten slightly. Bake at 350 for 15-20 minutes or until lightly browned and set.

Remove and cool on wire rack.

Store in fridge.

These cookies don’t store well and should be eaten within 1-2 days.

breakfast cookies - The Backyard FarmwifeThey are really good for breakfast with a bowl of plain or vanilla yogurt!

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