Oatmeal Cookie

By LHPollack

Ingredients

• 1/2 mashed banana (about 1 large)
• 1/2 cup natural peanut butter (or non peanut)
• 1/2 cup honey
• 2 tsp vanilla
• 1 cup rolled oats
• 1/4 cup whole wheat flour
• 1/4 cup ground flax seed (or an add. 1/4c flour)
• 1/4 cup nonfat milk powder or vanilla protein powder (+2TB of water if dough is too thick)
• 2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 cup dried cranberries or raisins

Details

Servings 1
Adapted from momables.com

Preparation

Step 1

Make Lunch Fresh

Preheat oven to 350°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, ground flax, milk powder, cinnamon, and baking soda.

Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

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.