Banana and Apple Oatmeal Breakfast Cookies
This is a
tasty snack or if you’re running short of time in the morning a breakfast
biscuit that will get your energy started in the morning.
Ingredients
1 1/2 cups
rolled oats
2 small
Gala apples, peeled, cored, and roughly chopped
4 medium ripe bananas, mashed
1/3 cup
apple juice
1 1/4 cups
walnuts, roughly chopped
3/4 cups
dried apples, minced
1/4 cup
raisins
¼ cup
dried cranberries
1/2 cup
plus 1 tbsp oat flour
1 1/2 tsp
ground ginger
1 tsp
ground cinnamon
1/2 tsp
ground cloves
1/2 tsp
ground nutmeg
1/2 tsp baking powder
Directions
1. Preheat
the oven to 350° and line a baking sheet with a silicone baking mat or
parchment paper. Spread the rolled oats evenly on a baking sheet and bake for
15 to 20 minutes, until they are lightly colored and fragrant. Remove from the
oven, transfer to a plate, and let cool to room temperature.
2. While
the oats are cooling, coat a nonstick sauté pan with cooking spray. Heat the
pan over medium/high heat, add the chopped apples, and cook for three minutes,
or until they are tender. Scrape the apples into a large bowl and set aside for
about 10 minutes to cool. Add the mashed bananas and apple juice to the cooked
apples and stir with a wooden spoon to incorporate.
3. In a
separate bowl, combine the toasted oats, walnuts, dried apples,cranberries, raisins, oat
flour, ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Pour
the wet ingredients into the dry ingredients and, using your hands or a large
spoon, mix the dough together. Cover the bowl with plastic wrap and let the dough rest at room
temperature for 10 minutes.
4. Using a ice cream scoop, portion
12 scoops of cookie dough onto the silicone mat. Cover the scooped portions of
dough with plastic wrap and, using the flat bottom of a glass, press down on
the scoops until they are 1/2 inch thick.
5. Place the cookies in the oven and bake for
12 to 15 minutes, until golden brown. Remove the baking sheet from the oven and
set on a cooling rack to cool completely. The cookies will keep stored in a
plastic container or plastic bag for up to one week.
