Brekky in a Cran-Oat Cookie

       Ever crave a perfectly sweet, delectably crunchy-soft, "mm-mm good" little something for breakfast? Well, look no further! Because these vegan cranberry-oatmeal cookies are dairy, oil, flour, and added sugar-free, you can have as many as you desire! You'll take your last bite of these goodies feeling antioxidant-rich and satisfied, instead of experiencing leftover pains of a stomach ache or the well-known 'dessert guilt.' The ingredients here are Earth's raw gifts, and they're just for you!

       Bananas are loaded with potassium, which has the health benefits of relieving blood pressure, anxiety, and stress as well as enhancing muscle strength, metabolism, and nervous system functions. Apples are high in vitamin C, which helps strengthen one's immune system to prevent from common colds. Cranberries, like other superfruits, help fight off cancerous happenings within the body as well as relieve infections. And cinnamon - as simple of an ingredient as it is - is one of the most delicious and beneficial spices on the planet; it lowers blood sugar, has anti-inflammatory agents, fights heart disease, and more. If you wish to increase the nutritional benefits of these cookies even more, add some nuts, other dried superfruits, and/or whatever else your heart desires! 

       I dare you to use this recipe as a base and cater these delicious breakfast cookies to your personal taste buds! You can't go wrong with these flavorful beauties. Begin your healthy-eating trend with a dessert -- It's as delicious as that!

Ingredients: (makes about 18 cookies)

2 cups rolled oats (steel cut, thick)

2 ripe bananas

1 cup unsweet applesauce

4 tbsp. cinnamon

4 tbsp. vanilla extract

1/2 cup unsweetened, dried cranberries (and/or any other desired dried fruit)

1/3 cup chopped almonds *optional

1/3 cup unsweetened dark chocolate chips *optional

Directions:

1. Preheat your oven to 350 degrees.

2. Mix all the ingredients together in a large mixing bowl, making sure the bananas are fully mashed.

3. Line a cookie sheet with wax baking paper.

4. Dollop large spoonfuls of the cookie dough onto the cookie sheet and flatten them into even, round shapes. *tip: try to make each cookie the same size as to bake each evenly.

5. Bake for approx. 20-25 minutes, checking them periodically.

6. Remove from the oven and let cool on a cooking rack. Store in a cool, dry place.