Hello again! How do you feel about fall-inspired recipes? Can you already not get enough or are you still trying to savor the last days of summer? After all, there are still a couple of days left. I’m going to be honest. I am all in at this point. I tried holding out as long as possible, but finally caved last week.
No matter which side your own, today’s recipe is for you. It definitely serves as a reminder that fall is just around the corner, but does so with ease. Pretty much the perfect thing to kick off fall baking with, if you ask me.
These cookies are near and dear to my heart. There’s nothing I love more than a good cookie. It never gets old and if I had my way, I would eat them all day long. But since that isn’t really an option, I created a cookie recipe that makes some of the most scrumptious, satisfying, and healthiest cookies I ever came across. A cookie I can actually feel good about eating – so good they’re more than acceptable to have as a breakfast treat.
They contain no refined sugar, and are gluten and dairy-free as well. But you would never know by the way they taste. The chewiness is out of this world delicious. Cranberries, cinnamon, and applesauce – all of which sweetly point to fall.
I love having a healthy go-to cookie recipe this time of year. A light and healthy option that makes you feel just as good as most comfort foods.
- 3 ripe bananas
- ⅓ cup applesauce
- ½ teaspoon vanilla extract
- 1 tablespoon honey
- 2 cups old fashioned oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup almond flour
- ½ cup dried cranberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mash up ripe bananas. Stir in applesauce, vanilla and honey and mix to combine.
- Mix in oats until fully incorporated. Add cinnamon, salt, and flour and stir until combined. Fold in cranberries.
- Using a cookie scoop, drop cookie dough onto prepared baking sheet. Bake for 20 minutes or until edges are slightly brown. Let cookies cool slightly before moving to wire racks to cool completely.
Hope you give them a go. Enjoy!
This recipe was created by contributor, Kathi, from Deliciously Yum
You can find Deliciously Yum at:
Averie @ Averie Cooks
I could tell it was Kathi and not Nikki just by the photos before even reading! Your photos have a signature style!
They look like a great cookie. Love the cranberries!!
Could I use regular flour instead of almond flour? Thanks
I was wondering the same thing if we can use regular flour.
Nathalie C. | Devoted Foodie
I'm totally making these for breakfast. Yum!
Heather @ Shards of Lavender
I love fall inspired desserts and the colors in this cookie are so warm and inviting. The perfect treat as the temperatures cool off. Thanks for sharing, Kathi!
These look yummy and healthy. Thanks for the recipe!!
I'm making these for the second time today. My super picky eater son loves them! I'm going to double the vanilla and cinnamon this time as we both agreed they'd be a bit better with more cinnamon flavor. Thanks for this awesome recipe!
Made these just now. Discovered I didn't' have apple sauce, so subbed coconut oil. Really good and disappearing fast. Thanks for posting.
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