Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix all ingredients for the cookies in a large bowl until evenly distributed. Fold in any optional add-ins.
Using a large spoon, evenly divide the mixture to form twelve cookies on the baking sheet. Gently push a banana slice into the centre of each cookie.
Place in oven and bake for 25-30 minutes or until lightly browned.
Store in the fridge for up to four days or in the freezer for up to three months.
- Use overripe bananas for best results since they tend to be naturally sweeter. Since there is no added sugar in this cookie recipe, you'll want as much sweetness as possible coming from the bananas.
- When mixing the ingredients together, make sure that the mashed banana and apple sauce get evenly distributed throughout the batter since these ingredients are what will sweeten the cookies.
- If you prefer a sweeter cookie, you may wish to add the optional chocolate chips and/or a scoop of vanilla protein powder.
- The cookies will still be quite soft when you remove them from the oven, but will harden up slightly as they cool. Keep in mind that the texture of these cookies is supposed to be quite soft and slightly chewy, like a breakfast cookie, not hard and crunchy.
Calories: 105kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg