I like them for breakfast because they contain no sugar, no flour, and no dairy; but they do have lots of fiber, and are filling. If you're tired of making banana bread and (like me) don't like bananas in your smoothie -- it's a great way to use up your over ripe bananas, too. Here's the recipe:
1-1/2 cups whole oats
1 cup unsweetened applesauce
2 or 3 very ripe bananas
Raisins or dried cranberries
Cinnamon, to taste
I just mash the bananas and then mix with all the other ingredients. I drop them from a TABLESPOON onto a greased cookie sheet, then, bake at 350* for 35 min. or so.
Once they cool, the cookies will come out firm but moist so I always keep them in the refrigerator in a plastic zipper bag and then warm up 2 or 3 at a time for breakfast -- just pop them in the microwave for 30 seconds.