These cookies aren't very photogenic, but they are delicious enough to make up for their less-than-attractive appearance. We went on an early-morning "hike" (in Texas that means a walk around a park on a wooded trail), and took these with us. They are perfect for hikes, camping, or just a quick breakfast to keep in the freezer.
Recipe adapted from MOMables
1/2 c. mashed banana (about 1 large)
1/2 c. peanut butter (or other nut butter)
1/2 c. honey
2 tsp. vanilla
1 c. quick oats
1/4 c. whole wheat flour
1/4 c. ground flax seed
1/4 c. powdered milk
2 tsp. ground cinnamon
1/2 tsp. banking soda
1/2 c. raisins or chocolate chips
Preheat oven to 350. Mix together banana, peanut butter, honey, and vanilla. Add oats, flour, ground flax seed, powdered milk, cinnamon, and baking soda. Stir until just combined. Stir in raisins/chocolate chips. Spoon onto a greased cookie sheet and cook for 14 minutes or until lightly browned. Makes 12 cookies.
These are AMAZING! Sweet enough that I don't feel like I'm eating handfuls of flax seed, but not sweet enough to give me a headache. I made a bunch of them and froze them and have been heating them up for breakfast. I even burned the bottom of a bunch of them (my toaster oven can only handle so much) and they still taste good.
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