Frances (a reader of the blog) left me a comment, sharing some of the changes she made to her batch of the Banana Oat Breakfast Cookies. She substituted some pumpkin for part the applesauce, omitted the nuts & upped the raisins. It sounded really good, so I decided I wanted to try the pumpkin swap too, but I had another spin in mind... I also cut the nuts (heehee, that just made me giggle), but wanted to use all cranberries this time around, instead of raisins. I also included some honey, since the pumpkin just doesn't have the same sweetness as the applesauce. I topped a few of the cookies with white chocolate chips, just because it sounded it good. (it was) I'm guess I'm still on the pumpkin kick ~ hope you are too. Enjoy!
Cranberry-Pumpkin Oat Breakfast Cookies
makes approx. 18 cookies, depending on size
To see the nutritional info, go over to the CalorieCount site ~ click here.
To see the nutritional info, go over to the CalorieCount site ~ click here.
Ingredients
- 2 ripe bananas ~ mashed with fork until smooth & creamy
- 1/2 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 1/2 cup old fashioned oatmeal ~ uncooked
- 1/3 cup dried cranberries (or more, to taste)
- 1/4 cup white chocolate chips (optional)
Preheat heat oven to 350 degrees.
Mix mashed bananas, pumpkin, applesauce, honey, vanilla extract & cinnamon in a large bowl until well combined.
Stir in the oatmeal & cranberries. Let 'dough' sit for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (press a few white chocolate chips into the cookies, if using)
Bake approx. 20-25 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Store in a covered container when completely cool.
Tidak ada komentar:
Posting Komentar