dairy free banana breakfast cookies!
It has only been a few days and I have already made two batches of these scrumptious cookies! 
They are extremely easy to make, require simple ingredients, are dairy free, and of course, are a healthy alternative to all the other cookies out there!
Ingredients:
1 medium banana, mashed
1/2 cup creamy natural peanut butter (I used half almond butter and half natural peanut butter)
1/4 cup maple syrup (I used organic honey)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 cup rolled oats
3/4 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp baking soda
pinch of salt
1/3 cup dried cranberries (I also added shredded coconut, dark chocolate chips, raisins and ground flax seed for extra fiber!)
Directions:
Preheat oven to 350 F.
In a small bowl, combine the banana, peanut butter/almond butter, syrup/honey, applesauce, and the vanilla extract.
In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir the dry mixture into the wet mixture until well-combined. Stir in the cranberries.
Prepare a large baking sheet with parchment paper. Drop the dough onto the pan using a 1/4 cup measure. Wet a spatula and flatten down the mounds of dough so they are about 1/2 inch thick. (I put mine into a muffin tray with muffin liners so it’s easier to grab these yummy cookies and go!)
Bake for 15 minutes or until browned. ENJOY!
Yield: 12-14 cookies.
Nutrition Information (per cookie): 134 calories; 5.3 g. fat; 0 mg. cholesterol; 90 mg. sodium; 19.6 g. carbohydrate; 2.4 g. fiber; 3.1 g. protein