With a toddler (holy moly…my baby is now a toddler?!?) on the go, it’s hard to get him to sit down and eat anything any more. He will sit down for a plate full of blueberries or asparagus (he’s weird and awesome), but pancakes or french toast…no way. Granted I don’t put syrup on it and for that, I don’t blame him. However, I have been puréeing peaches and drizzling that on top of homemade breakfast foods (pancakes, french toast, waffles) and he loves it!
Anyway. These little breakfast cookies have been great!
They’re perfect for little hands or a quick on-the-go snack for momma. Chasing Liam around all day means I’m pretty much hungry all the time and breakfast cookies are just the thing to fill me right up!
A pretty little latte always helps too…
I loved how quickly the cookies came together and I don’t have to worry about any added or unnecessary sugars going into our bodies with them. Straight up bananas and cinnamon pack plenty of flavor.
Taylor is the queen of all things healthy and kicking my butt into shape (I’ve gained a couple pounds in the 5 weeks of completing her workouts, but I’m 99% sure that it’s muscle, because I am sore in places I didn’t even know muscles existed!) and we have her to thank for these cookies. Go check her out y’all!
Healthy 4-Ingredient Breakfast Cookies
adapted from Fit Women’s Weekly
- 2 ripe bananas, smashed
- 4-ounce container of unsweetened all-natural applesauce
- 1 1/2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- (optional) dried fruit or nuts
- Preheat the oven to 350°F.
- Combine all ingredients together.
- Scoop out onto a baking sheet.
- Bake for 20-25 minutes or until light golden brown.
Servings 9 cookies