Vegan Low-Fat Breakfast Cookies - cooking recipe

Ingredients

2 ripe bananas
1/2 cup unsweetened applesauce
1/2 cup honey (you could sub maple syrup)
2 teaspoons vanilla extract
2 cups rolled oats
1 cup white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg (fresh grated)
1 large navel orange, zest of
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup chopped dried apricot

Preparation

Preheat oven to 350.
Mash bananas in large measuring cup. There should be just shy of 1 cup of mashed banana - add a little extra apple sauce if you don't have enough banana. Stir in apple sauce, honey, and vanilla. In a separate bowl, mix together flour, oats, baking soda, and spices. Add wet stuff and stir until incorporated. Fold in zest, walnuts, and fruit.
Scoop onto parchment paper-lined baking sheets. (I use an ice cream scoop.) Press them a little to flatten slightly. Bake about 15 minutes.