GF Banana, Oat & Applesauce Breakfast Cookies
GF Banana, Oat & Applesauce Breakfast Cookies are simple and healthy cookies you can feel good about feeding your family… and yourself!!
Isn’t it nice having another option for all those extra bananas? One thing is for sure, I never seem to be lacking in my supply of overripe bananas by the end of the week.
I found this yummy cookie recipe on Alicia Silverstone’s blog, http://thekindlife.com. Go to her blog for the original recipe, Healthy Oatmeal, and Raisin Cookies. I had to make a couple of changes to my food allergies. I substituted soy or rice milk for almond milk and used gluten-free old-fashioned oats. Feel free to use any milk or non-dairy milk product. I also changed the mixing order.
My husband likes chopped walnuts in these cookies, too. There are endless add-in options, that’s for sure. Try unsweetened coconut, any type of dried fruit, nuts, seeds, and other grains like quinoa flakes.
GF banana, oat & applesauce cookies are also a great idea for packed lunches. Pack them frozen, and by the time you eat them they are soft and chewy : )
Weight Watcher points for these cookies are just 2 Weight Watcher points plus each.
You might also like Gf Date & Muesli Breakfast Cookies.
Enjoy! Check out the book The Kind Diet by Alicia Silverstone for more healthy recipes.
GF Banana, Oat & Applesauce Breakfast Cookies
Ingredients
- 3 Mashed Bananas
- 1/3 cup Unsweetened Applesauce
- 1 tsp Vanilla
- 1/4 cup Almond Milk or any substitute
- 2 cups Gluten Free Old Fashioned Oats Be sure they are certified gluten free
- 1 tsp Cinnamon
- 1/2 cup Raisins leave out for yeast free diets
Instructions
- Preheat oven to 350 degrees.
- Peel and mash bananas into a mixing bowl.
- Add applesauce, milk product, and vanilla. Stir well.
- Add oats and cinnamon. Stir well.
- Stir in raisins.
- Drop onto an ungreased cookie sheet. I like to use silicone lined cookie sheets.
- I used a small cookie scoop for my cookies.
- Bake for 15-20 minutes.
- Cool on wire racks.
Notes
Nutrition
These turned out wonderfully. We substituted chocolate chips for raisins and my picky 8 year old and husband are loving them. The recipe was also easy to follow and my kiddo really enjoyed making them with me. Thanks for sharing!
Hi Christina!
Hooray, I love hearing this.I am a huge raisin fan myself…sounds perfect.
I think they need to bake for longer than 15-20 minutes. Mine took about 45 minutes for them to be edible.
Hey Jane, I’m surprised and bummed about your cookies turning out mushy. This is a recipe I have made for years and a staple when I packed a lunch at work. I basically made them weekly. Maybe it’s an oven difference? I appreciate your sharing all the same. Take care, Mary
I am gluten-free and sugar-free. I added 1/4 cup chopped pecans, 1/2 cup Truvia brown sugar and 1/2 tsp salt. My bananas were ripe but maybe not enough. Was a little bitter so I added the sugar free brown sugar. someone else mentioned they added salt and we like nuts in cookies. The cookies are very good and I will be making them again
Thanks for sharing Susan. It’s always a great help to others to have extra ideas and options.