Almond Butter Oatmeal Breakfast Cookies
Yields: 24 cookies
  • ¼ cup whole wheat pastry flour
  • 2½ cups rolled oats (I used quick oats)
  • ½ teaspoon cinnamon
  • 2 overripe bananas, mashed
  • ⅓ cup almond butter (or peanut butter)
  • ¼ cup unsweetened applesauce
  • 2 tablespoons Silk Unsweetened Coconutmilk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.
  2. In a medium bowl, combine flour, oats and cinnamon.
  3. In a large bowl, beat the bananas, almond butter, applesauce, milk, maple syrup and vanilla until smooth.
  4. Add oat mixture to banana mixture, stirring until combined.
  5. Drop spoonfuls of mixture onto prepared baking sheets. [Note: these cookies don't really spread, so you may want to shape them with the back of a spoon] Bake for 12 minutes, or until slightly golden. Move to a wire rack to cool completely. Store in the refrigerator.
Recipe by My Site at