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Imagine your next family road trip: your destination is hours away, the kids are bored, and suddenly you’re looking at your family and saying, “Who wants cookies?”
You’ll be the hero of the journey when you hand out these delicious snacks. And best of all, they’re loaded with wholesome ingredients.
I first tried this breakfast cookie recipe when my kids were toddlers and attended weekly playgroups with other parents. My friend Nicole brought them to share with everyone, and they were a hit. When I heard how simple and healthy the ingredients were, I couldn’t believe it!
These cookies are easy to make, hypoallergenic, and perfectly portable for all your travels. Eating healthy while on vacation just got a whole lot easier.
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These cookies are made from bananas, applesauce and raisins. So they’re a great way to add nutrition to a long car ride. There is a bit of brown sugar plus a sprinkle of cinnamon and vanilla for flavor. And old-fashioned oats tie it all together. It’s like your morning oatmeal in the form of satisfying cookies!
These cookies do not contain gluten, dairy or nuts, making them ideal for families with food sensitivities. But if you’re making these cookies for someone with food allergies, check your ingredients for contamination issues. For example, make sure oats are not processed in a facility that also processes wheat or tree nuts.
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Make the cookies
First, get yourself a huge mixing bowl to hold all the cookie goodness. Next, peel two bananas and mash them together in the bowl until there are no large chunks of banana left. (Note: I like to use very ripe bananas for extra flavor.)
Next, stir in 1 ⅓ cups no sugar added applesauce until well blended with the mashed bananas. You may discover more banana chunks once you add the applesauce. If you do, mash them a bit more. It is normal to leave small pieces, however.
Add 1 teaspoon of vanilla and stir again. Then add 2 teaspoons of cinnamon and 2 tablespoons of brown sugar, stirring until the sugar and cinnamon are evenly distributed in the mixture.
Add 1 cup of oats and mix well, scraping the bottom of the bowl to make sure no dry pockets of oats remain.
Finally, stir in ¾ cup of raisins. (You can also mix in chocolate chips or coconut at this point if you’d like, just check the labels to make sure they’re hypoallergenic.)
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Road Trip Breakfast Cookies
Preparation time: 25 minutes
Cooking time: 30 minutes
Total duration: 55 minutes
Makes about 24 cookies.
- 2 bananas
- 1 ⅓ cups unsweetened applesauce
- 1 teaspoon vanilla
- 2 teaspoons of cinnamon
- 2 tablespoons brown sugar
- 1 cup old fashioned oats
- 3/4 cup raisins
Mash the bananas in a mixing bowl until there are no large lumps left, then stir in the applesauce. Stir in vanilla, cinnamon and brown sugar. Add the rolled oats and mix well, making sure no dry spots remain in the mixture. Stir in raisins and any desired additions. Drop by tablespoonfuls onto a baking sheet lined with parchment paper, slightly flattening each cookie. Bake at 350 degrees for 30 minutes. Allow to cool completely before storing.
It’s time to cook!
Preheat the oven to 350 degrees and place the cookies on a parchment-lined baking sheet, one tablespoon at a time. Slightly flatten each cookie – they won’t spread while baking, and keeping them thin will help them cook evenly.
Bake cookies at 350 degrees for 30 minutes. You’ll probably want to bake them in two batches (I can only fit 12-15 cookies at a time on a baking sheet.)
After baking, the cookies will be soft but firm. When cooked, let them cool for 10 minutes on the baking sheet before transferring them to a cooling rack. Let them cool completely before storing them for your trip.
Pro Tip: If the cookies are too sticky, try chilling the dough in the fridge for 30 minutes before baking.
On the road
I like to keep these cookies sealed in a plastic bowl while we travel. Because they have no preservatives, I recommend using them within two or three days. (If you’re cooking them to eat at home, you can make them last longer by refrigerating them.)
I hand out napkins when handing out these cookies in the car as they can be slightly sticky. However, I like that they don’t leave dry crumbs all over my van.
Cookies for breakfast!
My favorite thing about these cookies is their versatility. They’re great as an anytime snack, but they’re especially handy when your vacation schedule calls for an on-the-go breakfast. While I started making these cookies when my kids were toddlers, today they are a favorite family recipe even for my teen and tween. Your kids may wonder why you’re giving them cookies first thing in the morning, but with all the nutrition in this snack, it’s a win for everyone.
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