Banana Oat Peanut Butter Breakfast Cookie |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 12 |
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This lil cookie is fabulous! Healthy, easily substitutable, add nuts, apples, dried fruits, whatever tickles your fancy. I did find this in the Heart Healthy Magazine, which I LOVE, so it's heart healthy as well. Read more . Buen Provecho! Ingredients:
nonstick cooking spray |
1 large banana, mashed (1/2 cup) |
1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky 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:
1. Preheat oven to 350 degrees F.
2. Lightly coat two cookie sheets with cooking spray; set aside.
3. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
4. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.
5. Stir the oat mixture into the banana mixture until combined.
6. Stir in dried cranberries.
7. Using a 1/4-cup measure, 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.
8. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.
9. Bake, one sheet at a time, for 14 to 16 minutes or until browned.
10. 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.
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