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Breakfast Cookies – Freezer Friendly

Have you ever seen a teaspoon sized cookie?  I have, they are tiny.  My 2 year old can eat 4 teaspoon sized cookies in under 5 minutes…
When I was originally making these cookies, the recipe said to spoon the dough by the teaspoon full onto the baking sheet.  This seemed very odd to me and when comparing mine to the recipe’s picture, it just didn’t seem right but I went ahead and made one batch teaspoon size.  Think mini Oreo’s…
Once I had corrected that error with the second batch, I was able to get 23 tablespoon size cookies from this recipe, plus the first dozen teaspoon size.  But those were gone before the second dozen were out of the oven…

3 bananas, mashed
1/3 cup no sugar added applesauce
2 cups quick cook oats
1/4 cup milk
3 ounces raisins
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground cinnamon/sugar mixture
1/2 tablespoon coconut oil

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, mix all ingredients until combined.  Allow to sit for 5 minutes to let the oats become soaked.
3. Heap the dough by the tablespoon onto the baking sheet about two inches apart.
4. Bake for 15 minutes.
5. Allow to cool for a minute or two on the baking sheet and then remove to a wire rack to cool completely.

Princess P taste-testing – she definitely gave 2 thumbs up!

Allow the cookies to cool completely.  Place in a gallon Ziploc bag and freeze.
Remove the desired number of cookies from the bag and allow to thaw overnight in the refrigerator.  Pop in the microwave to 15-20 seconds (times will vary based on your microwave) and then serve.


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  1. I am cooking these as we speak i must say im surpised there is no egg in these i hope they still turn out. My baby is a picky eater hopefully he likes these. He loves bananas so i was hoping he will think its an actual cookie because then he will eat them for sure.

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