- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1 1/2 cups quick-cooking oats
- 1/2 cup finely ground walnuts
- 1/2 cup finely chopped dried apricots and/or dates
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Combine bananas, applesauce, oats, walnuts and apricots and/or dates in a large bowl until evenly blended. Scoop out 1 heaping tablespoon and roll into a ball. Place onto the prepared baking sheet and flatten slightly. Repeat with remaining mixture.
Bake about 30 minutes or until lightly golden. Cool on a wire rack. Store cookies in an airtight container for up to one week. To freeze, layer cookies between waxed paper and store in an airtight container for up to one month.
Per Serving:Serving size: 1 cookie, 35 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 6g carbohydrate (1g dietary fiber, 2g sugar), 1g protein