- 1 medium apple (or substitute 1⁄3 cup unsweetened applesauce)
- ¼ cup skim, rice or almond milk
- 3 ripe bananas
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 cups quick-cooking oats
- ¼ cup coconut flakes, raisins/dates or chopped nuts/flax seeds
- Chop the unpeeled apple and bake in microwave or oven until soft.
- When apple has cooled, combine with the milk and mix in a blender, or mash well with a fork. (If substituting applesauce, stir together with milk.)
- In a mixing bowl, mash the bananas and mix in the apple and milk mixture.
- Add the vanilla and cinnamon, followed by the oats and your choice of additions (coconut, or raisins/dates, or nuts/flax).
- Drop by heaping tablespoons onto lightly greased baking sheets, flattening each cookie.
- Bake in a preheated 350°F (180 C) oven for 15 minutes.
Yield: 24 cookies
Calories: 36 (with coconut) or 48 (with fruit or nuts/seeds) per cookie
Storage tip: These are soft cookies. (Only the combination of sugar and fat results in chewy and crispy cookies.) Store at room temperature in a sealed container for up to five days. Refrigerating them will result in dryness, so freeze for longer-term storage. Take a few frozen cookies at a time to work or school: by the time you’re ready to eat them, they’ll be thawed.