Oatmeal Breakfast Cookies
2 cups mashed ripe banana (from 4-6 bananas)
4 cups oatmeal
6 tbsp ground flax seed
2 tsp cinnamon
1/4 tsp salt
jam
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a food processor, add the oatmeal and pulse-chop for a minute to make the oatmeal finer.
In a large bowl, mash the bananas with the rest of the ingredients - except the jam. The mixture will be very wet and dense.
With an ice-cream scoop, scoop out 16-18 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Shape the cookies to about 1/2 inch thick and press your thumb into the centre of each cookie to create a well. Fill each well with 1 teaspoon of jam.
Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so. If storing for more than a day keep them in the fridge.
One serving is two cookies, and they are great with nut butter!