Banana-Oat Breakfast Cookies

Who says you can't give your kids cookies for breakfast?

This morning when I woke up, I noticed I had 6 bananas that were over-ripe and would go bad if I did not use or freeze them that day. My husband offered to make banana bread, but I wanted to try something different. That's when the idea hit me for breakfast cookies, and let me tell you they were a huge hit! My kids felt like they were getting a huge treat by getting cookies for breakfast, and I was happy because what they were eating was really no worse that oatmeal doctored up with a little fruit and sugar. Win-win situation. It doesn't get any better!

So, here it is...

***Banana-Oat Breakfast Cookies - yields around 18 cookies

3 over-ripe bananas, mashed

2/3 cup sugar

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. vanilla

1 farm-fresh egg (or 1 egg + 1 yolk)

2 cups oats (check to make sure they are GF)

1 1/2 cups brown rice flour

Preheat oven to 350. Mash bananas on a plate or in a small bowl. In medium-size mixing bowl, combine sugar, brown rice flour, oats, baking soda, baking powder, and cinnamon. Mix well. Add egg and vanilla. Stir until sticky dough forms. Drop by heaping tablespoonfuls onto greased baking sheet. Bake for 15 minutes or until bottoms are brown and tops are firm. Tops will not brown a lot.