Hello “mookie”! I found this basic recipe via Pinterest and changed it up by adding chopped pecans, dried cherries, and chocolate chips. These little guys are dairy and gluten free. The only sugar comes from the chocolate chips and applesauce. This plus the natural sweetness of the bananas was enough for me. If you really wanted them to taste like dessert cookies, you could add 1/4 cup of brown sugar. Stu said they tasted “earthy”. I think the bananas are the reason for this. The nice thing about a mookie is that you could mix it up and add different dried fruits or nuts for any number of variations.
Gluten Free Banana Breakfast Cookies
2 cup oats
3 ripe bananas
1/3 cup applesauce
1/4 cup coconut oil
1 egg, beaten
1/3 cup each: chocolate chips, dried cherries, chopped pecans
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1. Mash bananas using a potato masher.
2. Using food processor, pulse 1 cup of oats until it resembles a coarse flour.
3. Add mashed bananas, oats, applesauce, coconut oil, and the beaten egg to a large bowl and stir until combined.
4. Add vanilla, nutmeg, and cinnamon and stir.
5. Fold in nuts, chocolate chips, and cherries.
6. Scoop 1/4 cup size dollops on to a parchment paper lined baking sheet.
6. Bake at 350 for 18-20 minutes.
*These are best served the day you bake them.