Banana-Oat Breakfast Cookies

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4.5 by 3 people

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  • Makes: 12 servings
  • Serving Size: 1 cookie
  • Makes: 12 (3 1/2- to 4-inch) cookies
  • Prep: 20 mins
  • Bake: 14 mins 350°F per batch

Banana-Oat Breakfast Cookies

Directions

  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl combine banana, peanut butter, honey, milk, and vanilla. In a small bowl stir together oats, flour, cinnamon, and baking soda. Stir oat mixture into banana mixture until combined. Stir in dried cranberries.
  2. Using a 1/4-cup measure, drop dough in mounds 3 inches apart onto the prepared cookie sheets. Using a narrow metal or small plastic spatula dipped in water, flatten and spread the mounds to 2 3/4-inch rounds (about 1/2 inch thick).
  3. Bake for 14 to 16 minutes or until cookies are brown. Transfer to a wire rack; cool.

From the Test Kitchen

Secret:

Lightly coat the 1/4-cup measure with nonstick cooking spray before scooping dough mounds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 2 months.

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Nutrition Facts (Banana-Oat Breakfast Cookies)

  • Per serving:
  • 193 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 80 mg sodium,
  • 34 g carb.,
  • 3 g fiber,
  • 21 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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