Breakfast Cookies

1. Preheat oven to 350 F and line two baking sheets with parchment paper.

2. Combine oats, coconut, wheat germ, salt, walnuts and cranberries in a medium sized bowl. Give it a good toss.

3. In a separate large bowl, stir bananas, oil, vanilla and honey.

4. Pour the dry ingredients into the wet ingredients and mix well.

5. Press the mixture into 3-inch round circles and put them onto the parchment-lined baking sheets. (Note: they won’t expand much, so 1-2 inches apart is good).

6. Bake for 25 minutes, or until golden. (Note: check at the 20 minute mark to make sure the bottoms aren’t burning). When done remove the pans from the oven and set them on a rack to let cookies cool.

7. Meanwhile, whisk together the powdered sugar and milk in a small bowl. (Note: if you want it more thick, add a teaspoon more of powdered sugar).

8. Using a spoon, lightly drizzle the glaze on the cookies. Then sprinkle tops with cinnamon. Store refrigerated so glaze hardens.