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.
Nutrition Facts
Servings Per Recipe 12 breakfast cookies
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
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