Nom Nom Breakfast Cookies

My last batch of flour-free oatmeal cookies were delicious, but crumbly. This time, I decided to work on the crumbliness, while still not adding anything processed or guilt-inducing.

Nom Nom Breakfast Cookies

2 large bananas, mashed
3 heaping spoonfuls Better n' Peanut Butter (can use normal peanut butter or sun butter - if you choose to use peanut butter, avoid brands that add sugar and chemicals)
1/4 cup honey
1 tsp vanilla
1 cup rolled oats
1/2 cup rolled oats, processed to a fine powder
2 tsp ground cinnamon
1/4 tsp baking soda
1/4 cup roasted pumpkin seeds (or sunflower seeds)
1/2 cup raisins (alternatives: cranberries, cacao nibs, dried cherries)

 Preheat the oven to 350 F. Paper two cookie sheets with parchment paper.

In a large bowl, mash two bananas. Stir in peanut butter (or alt of your choice), honey, and vanilla until well combined. Pour 1/2 cup oats into a food processor and grind into a fine powder. Add that powder, plus half a cup of rolled oats to the wet mixture. Add cinnamon and baking soda. Stir. Add in raisins (or alt of your choice) and remaining rolled oats.

Using a large spoon, scoop one large spoonful at a time on to the cookie sheets, leaving the scoops a couple inches apart. Flatten the cookie scoops with a fork.

Bake for about 16 minutes. Transfer to wire racks to cool.

These come out yummy and filling, with a delightful combination of textures - both soft and crunchy. Enjoy. :)