Banana-Oat Breakfast Cookie

Substitute these for a sugary pastry in the morning and you'll feel better. Instead of butter and eggs, these cinnamon-laced cookies contain peanut butter and a potassium-rich banana.

2 users rated this recipe an average rating of 5.0
Yields:
12 breakfast cookies
Prep:
20 mins
Bake:
14 mins to 16 mins 350°F per batch
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Banana-Oat Breakfast Cookie

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
1/4
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. 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 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. Once baked, each cookie will be 3-1/2 to 4 inches in diameter.
  3. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container for up to 3 days or freeze for up to 2 months; thaw before serving.

Nutrition Facts

(Banana-Oat Breakfast Cookie)
    Per serving:
  • 227 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 77 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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