Cranberry Almond Breakfast Cookies

INGREDIENTS:

• 1/4 c. Applesauce, Unsweetened
• 1/4 c. Honey
• 1 1/2 c. Shirley J Timeless Grains Cranberry Almond Cereal Mix (shake bag before measuring)
• 1 ea. Large Banana, Ripe (mashed)
• 1/3 c. Peanut Butter, Natural And Unsweetened
• 1 tsp Baking Soda
• 1/2 c. Whole Wheat Pastry Flour (or whole wheat flour)

DIRECTIONS:

Preheat the oven to 350 degrees. Mix applesauce and honey with Timeless Grains and let sit while you prepare the other ingredients. Mash the banana and mix with peanut butter. 

Measure out whole wheat flour and baking soda.  Mix in the banana and peanut butter into the oats, then add in the flour and baking soda.  Stir well to combine.  Let the dough rest for 10 minutes.

Using a scoop, drop the dough onto a prepared cookie sheet or parchment (the cookie size should be 2-3 tablespoons). Flatten the balls slightly with the back of a spoon, then bake for 20-25 minutes or until golden brown and preferred doneness (20 for softer cookies and 25 for crisp cookies).  Remove from oven and let rest on cookie sheet for another 5 minutes before transferring to a cooling rack.

When cookies are completely cool you may store them in a covered container.