Thursday, March 3, 2011
Banana Oat Breakfast Cookie
Makes: 12 breakfast cookies
Prep: 20 minutes
Bake: 14 minutes to 16 minutes per batch
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
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.
Servings Per Recipe 12 breakfast cookies
Total Fat (g)6,
Saturated Fat (g)1,
Percent Daily Values are based on a 2,000 calorie diet