Banana Oat Breakfast Cookie

By jads8627

Ingredients

• 1 large mashed bananas 1/2 cup
• 1/2 cup chunky natural peanut butter
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup non fat dry milk
• 2 teaspoons cinnamon
• 1/4 teaspoon baking soda
• 1 cup dried cranberries or raisins

Preparation

Step 1

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.
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.
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

Nutrition facts per serving:
" Servings Per Recipe 12 breakfast cookies
" Calories 227
" Total Fat (g) 6
" Saturated Fat (g) 1
" Cholesterol (mg) 0
" Sodium (mg) 77
" Carbohydrate (g) 37
" Fiber (g) 4
" Protein (g) 6