Raspberry Oat Bran Breakfast Cookies
I’m giving you permission to eat cookies for breakfast. Specifically, these cookies. They are made without any added sugar, they are super delicious, and they make eating breakfast so easy. They are even great as a quick snack when you’re on the go during the day.
They are full of fiber, healthy fat, and protein to keep you full all morning. And the raspberries add a sweet, tangy treat. The recipe makes a big batch, so freeze the ones you won’t eat right away and have them for later. I hope you enjoy them!
3 cups gluten free oats
½ cup oat bran (can use wheat bran, but then they won’t be gluten free. Or, use gluten free oat bran to ensure gluten free)
¼ cup flax meal
¼ cup chopped walnuts
1 tsp cinnamon
pinch of salt
¼ cup coconut oil
2 large mashed bananas (best if they are very, very ripe)
½ cup apple sauce (find one with no added sugar)
2 cups frozen raspberries (still frozen, not thawed)
Preheat oven to 350 and line baking sheet with parchment paper.
Mix the dry ingredients together in a medium sized bowl and stir together with a fork to combine. Melt coconut oil in microwave or over stove top and pour into a large bowl. Mash bananas with a fork into the large bowl and stir together with the coconut oil. Mix in the eggs and applesauce. Pour the dry ingredients into the wet ingredients and stir together until combined. Add the frozen raspberries at the end and fold in.
Using about ¼ cup of dough, drop dough balls onto cookie sheet and press down on each one to flatten slightly. Bake for 15-20 minutes or until golden brown. Let them cool on the baking sheet for 5 minutes, then cool completely on wire rack.