Lemon Raspberry Breakfast Cookies - The Foodie Dietitian | Kara Lydon

Ingredients

• 2 cups rolled oats
• 1 cup whole wheat pastry flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ¼ cup flaxseed
• 2 ripe bananas, mashed
• ½ cup unsweetened applesauce
• 1 egg, beaten
• 1 cup low-fat cottage cheese
• 2 tablespoons lemon zest (from 2 lemons)
• 2 tablespoons lemon juice (from 1 lemon)
• 1 cup raspberries