Ingredients
- Zonya's:
- Nonstick cooking spray
- 1/2 cup mashed banana (about 1 large)
- 1/2 cup chunky natural peanut butter (unsalted and unsweetened)
- 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
- Breakfast in a Cookie (yield 60 cookies)
- 1 cup oat bran (dry, uncooked)
- 3/4 cup orange juice
- 1 cup + 1 T applesauce, unsweetened
- 2 T canola oil
- 1 cup honey
- 1/3 cup firmly packed brown sugar
- 3 lg eggs
- 1 1/2 T vanilla extract
- 1 T grated orange rind or 2 tsp
- orange extract
- 3 cups whole-wheat pastry flour*
- 1 T baking powder
- 1 1/2 tsp baking soda
- 1 cup nonfat dry milk
- 2 1/2 cups oats (quick-cooking or old-fashioned)
- 1 cup nuts
- 1 cup raisins
- 1 cup ground fl ax seed (opt)
Details
Servings 12
Preparation time 20mins
Cooking time 70mins
Adapted from zonya.com
Preparation
Step 1
1. 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, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2. Using a ¼-cup measure, 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.
3. 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.
'Zonya's: Breakfast in a Cookie'
1. Preheat oven to 375*F. Spray cookie sheets with nonstick spray.
2. Mix oat bran and OJ together in a small bowl and set aside to soak for 10 minutes.
2. Meanwhile, combine in a large bowl ingrs: applesauce thru orange extract, using an electric mixer, until smooth.
3. Measure flour and leaveners into a sifter and sift over applesauce mixture. Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon.
4. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time.
Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer
edge.)
5. Bake until lightly browned or 12 to 14 minutes.
*If you don’t have whole-wheat pastry flour, you can substitute with 1½ cups whole-wheat and 1½
cups all-purpose flour.
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