Monday, September 19, 2011

Breakfast Cookies

These large cookies are not too sweet. Goes great with a cup of coffee in the morning. You can also freeze these to have on hand for on-the-go breakfasts.

1 1/2 cups regular rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup almonds
1 cup dried fruit

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 350. Grease baking sheet.

Combine dry ingredients in a bowl. Set aside. Combine wet ingredients, making sure the banana is well incorporated. Add the dry mixture to the wet mixture. Stir to combine.

Drop large spoonfuls onto cookie sheet. Flatten and shape cookies a little with your hands. Cookies should be about 3" diameter & 1/2"-3/4" high. Bake for about 20 minutes or until edges are golden brown. Store in  refrigerator.