Great for busy people needing to energize their mornings! These “cookies” are more like oatmeal-to-go. No added sugar and 100% whole what/grains! They are packed with nutrients and protein to keep you full.

Ingredients

2 cups quick oats (or whatever kind of oats you have in your pantry)

1 cup whole wheat flour

1 tsp baking soda

2 tsp (or more!) cinnamon

1/3 cup honey ( I just eye ball it; add more if you want it to be sweeter or less if you want less sweetness)

1/2 cup semi-sweet chocolate chips (or dark chocolate for a bolder flavour)

1 very ripe banana (or two if you want more banana flavour)

1/2 cup smooth peanut butter

1 cup unsweetened applesauce (I use the individual packs meant for lunches so that I don’t have to open a jar of it that will just go mouldy in my fridge. Use two of those individual packs!)

1 egg

Ingredients

1. Preheat oven to 350 degrees. In large bowl, combine oats, flour, baking soda, cinnamon and chocolate chips by stirring with a spatula. Set aside.

2. In a medium bowl, combine banana and applesauce. Mash banana in the applesauce until smooth. Then finish adding the wet ingredients – peanut butter, honey and egg. Stir until smooth and peanut butter is evenly distributed.

3. Add in the wet ingredients to the dry ingredients and stir until everything is well combined.

4. Line two baking sheets with parchment paper. Using a spoon, scoop a heaping spoonful of batter onto the parchment paper by sliding with your fingers the batter off of the spoon. Make sure you have the cookie shape you want and flatten the cookie a bit. The cookies really won’t rise or move much while baking so make sure they are the size/shape you want them to finish as. Continue to scoop the batter until one cookie sheet is full. Put in the oven for 10 minutes, or until cooked.

5. While the first sheet of cookies are baking, get your next baking sheet ready. Add your second cookie sheet to the oven when the first is done. Once the first is done, leave out and cool for a few minutes before transferring the cookies to a wire rack. Continue this process until all cookies are made.

6. Cool cookies completely on wire racks before transferring to a container. You can also freeze these until ready to eat.

Bon appetit!

Yield: About 24 cookies, depending on size of cookies you make.