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Ingredients
- Nonstick cooking spray
- 1/2 cup mashed bananas (about 1 large)
- 1/2 cup chunky natural peanut butter (unsalted & unsweetened)
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1/2 cup Gold Medal 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
Details
Servings 12
Adapted from eatbetteramerica.com
Preparation
Step 1
Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside.
In large bowl stir together banana, peanut butter, honey, and vanilla. In 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.
Using 1/4 cup measure drop mounds of dough 3 inches apart on prepared cookie sheets. With a spatula dipped in water, flatten and spread each mound to 2 3/4 inch round & about 1/2 inch thick.
bake one sheet at a time 14-16 minutes or until browned. Transfer to wire racks to cool. Store in airtight container or resealable bag for up to 3 days or freeze up to 2 months (thaw before serving).
Per cookie: 220 calories, 7g fat, 1g sat fat, 0mg chol, 35mg sodium, 38g carbs, 4g fiber, 6g protein
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