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Fruit & Seed Breakfast Cookies

Servings: 12
Calories: 223kcal

Ingredients

  • 1 mashed ripe banana
  • ½ cup unsweetened applesauce
  • ¼ cup honey
  • 1 egg
  • 2 tablespoon canola oil (or any other neutral-tasting oil)
  • 1 teaspoon vanilla extract
  • ¾ cup uncooked old-fashioned oats
  • ¼ cup flour of your choice
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ ts salt
  • 2 tablespoon toasted wheat germ
  • ⅓ cup toasted chopped walnuts
  • ⅓ cup toasted pepitas (pumpkin seed kernels)
  • ¼ cup toasted sunflower seed kernels
  • ¼ cup whole flax seeds
  • 2 tablespoon uncooked millet
  • ½ cup dried cranberries
  • ½ cup dried apricots (chopped)
  • ⅓ cup dried currants
  • ⅓ cup unsweetened flaked coconut

Instructions

  • Preheat the oven to 350 °F and line a large baking sheet with aluminum foil.
  • In a medium bowl, whisk together the applesauce, mashed banana, and honey
  • Beat in 1 egg
  • Stir in the vanilla and canola oil, and set the bowl aside.
  • In another large bowl, stir together the oats, flour, baking soda, salt, cinnamon and nutmeg.
  • I think toasted wheat germ tastes good, so I heated a small skillet over medium heat and used a spatula to stir-fry the wheat germ for a couple of minutes until it began turning golden-brown and smelling toasty. Add the toasted wheat germ to the flour mixture.
  • Optional step, but I think toasted nuts and seeds taste good -- put the pepitas, sunflower seeds and chopped nuts in the same skillet and toast them for a few minutes over medium heat until they begin to brown a little.
  • You can take the same step with the smaller flax seeds and millet if you want (the millet will pop like popcorn in the hot skillet)
  • Stir the walnuts and seeds into the flour mixture.
  • Stir the dried cranberries, currants, apricots and coconut flakes into the flour mixture.
  • Pour the applesauce/banana/honey/egg mixture into the larger bowl, and stir until the cookie dough starts coming together, and all the flour has been mixed in.
  • Scoop out ¼-cup sized balls of the cookie dough and arrange on the parchment-lined baking sheet. A standard-sized ice cream scoop is great for this task. (This recipe makes about 12 cookies)
  • Put the baking sheet in the preheated oven for 15 to 20 minutes. The cookies won't turn brown or crunchy, but you'll know they're done when they start to smell "toasty." A toothpick inserted into the center of each cookie should come out clean.