I really didn’t believe these cookies would work. Not one bit. But seeing it was a day where I just happened to have all the ingredients, I decided to wing it. The only applesauce I had was in a tube for my daughter’s lunch, but that’s part of the magic, isn’t it? I work with what I have, making changes to recipes to suit my cupboard:). These cookies don’t have the crisp of butter-sugar cookies, but we ate them right up. I think they are best eaten the day they are made, which posed no problem for my family!
3 bananas, very ripe, mashed
1⁄3 unsweetened applesauce
2 cups rolled oats
1⁄4 cup soymilk (or other nondairy milk, I use almond milk)
1⁄4 cup chocolate chips, 1/4 cup pumpkin seeds or nuts and 1/4 cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon
Drop in rounded tablespoons on a parchment covered cookie sheet (or lightly grease/spray the cookie sheet). Bake at 350 for 15-20 minutes, until they hold together and begin to brown. Store in an airtight container. Makes 24 cookies.