Fiber - check! Antioxidants - check! Protein - check! Sugar free, gluten free and vegan? Check check check! These cookies are basically a well rounded breakfast masquerading as a delicious granola-bar-esque dessert. The best part is that they are ridiculously easy to make and the measurements are very forgiving. The worst part is that an entire batch is likely to disappear before lunch (making them aptly named, I suppose)...

This recipe is another winner from one of my favorites, Chocolate Covered Katie. When I make them I use Lily's stevia-sweetened dark chocolate chips, which makes mine sugar free and vegan (with the exception of the sugar that is naturally in the banana). These chocolate chips are pretty amazing - you can't even tell they are sweetened with stevia - and you can find them relatively easily at Whole Foods or on Amazon.

Recipe

1/2 cup rolled oats
scant 1/2 cup applesauce or mashed banana
1/4 cup roasted cashew butter, almond butter, etc. (my favorite to use has been Artisana Pecan Cashew Butter)
1/2 tsp pure vanilla extract
1/16 tsp salt
1-2 tbsp mini chocolate chips or chunks
2 1/2 tbsp freeze-dried raspberries (or 1 tbsp dried fruit OR more chocolate chips)
pinch stevia (if you want the cookies to be a little on the sweeter side)
coconut oil to grease pan

Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter, then add all the other ingredients and mix until well combined. Shape into rounded cookies with a spoon or cookie scoop and bake on a greased cookie sheet for 14-16 minutes Let cool 10 minutes before removing from sheet.

Yields 15-18 mini cookies