The recipe kind of made me think of those dry, nasty Quaker breakfast cookies that you can buy at the store now. I think we've bought those once, a long time ago, and never did it again. These ones, though, are moist and yummy but hearty at the same time. Not dry at all!
The ingredients:
1/2 cup peanut butter
1/2 cup applesauce
3/4 cup packed brown sugar
1 egg
1 t vanilla
2 ripe bananas (I used two LARGE bananas... Two small bananas might make for dry cookies)
1/2 t baking soda
1/2 t salt
1 cup AP flour
1/2 cup whole wheat pastry flour (make sure it's pastry flour-- it'll make them more tender)
1/4 cup milled flax
2 cups quick oats
1 cup chocolate chips (can used dried fruit instead, but I used chocolate because I'm not a fan of banana flavor... which is a non-issue, anyway. They don't taste like bananas at all, really!)
Cream together the peanut butter and applesauce before adding brown sugar, egg, and vanilla. Stir in the mashed bananas. Add the flour/salt/baking soda in three batches, stirring by hand. Once all of the flour is incorporated, stir in quick oats one cup at a time. Finally, stir in the chocolate chips (or fruit, or a combination of the two).
Lightly grease a cookie sheet and drop 1/4 cup cookies, lightly pressing them a bit to flatten them out. I fit about eight per sheet. Yields 16 big cookies (but you can definitely make them smaller. Just adjust cooking time). Picture to show their size:
Bake at 350 for 15-17 minutes, until edges are golden brown. After letting them rest a minute on the sheet, transfer them to a wire cooling rack. They freeze well, so keep a few out and put the rest in the freezer and thaw in the fridge the night before!
They are definitely large enough to be a substantial breakfast, and they're awesome, because there is no added oil, sugar is minimal, and protein is high! :)
They passed the David test with flying colors, too!
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