Thursday, March 3, 2011

Banana Oat Breakfast Cookie


Makes: 12 breakfast cookies
Prep: 20 minutes
Bake: 14 minutes to 16 minutes per batch

Ingredients
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins
Directions
Preheat oven to 350 degrees F.
Lightly coat two cookie sheets with cooking spray; set aside.
In a large bowl, stir together banana, peanut butter, honey, and vanilla.
In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.
Stir the oat mixture into the banana mixture until combined.
Stir in dried cranberries.
Drop mounds of dough 3 inches apart on prepared baking sheets.
With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick.
Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Bake, one sheet at a time, for 14 to 16 minutes or until browned.
Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Nutrition Facts
Servings Per Recipe 12 breakfast cookies
Calories227,
Total Fat (g)6,
Saturated Fat (g)1,
Sodium (mg)77,
Carbohydrate (g)37,
Fiber (g)4,
Protein (g)6,
Percent Daily Values are based on a 2,000 calorie diet

2 comments:

Charlie said...

Sounds really good. I was just thinking about looking up some healthy cookie recipes. I guess I just found one. Not sure I'd be able to stop at one cookie though.

Dani Joy said...

These sound wonderful! can´t wait to try them!