Persimmon Banana Breakfast Cookies

Egg and dairy-free oatmeal cookies you can feel good about eating for breakfast.

1 small very ripe banana, mashed (about 1/3 cup mashed)
3 tablespoons fresh Hachiya persimmon pulp
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
A pinch of ground cardamom
1/2 cup + 1 tablespoon old fashioned rolled oats
2 teaspoons ground flax meal
2 tablespoons finely shredded unsweetened coconut
2 tablespoons raisins, roughly chopped

View the full recipe at Toaster Oven Love →