Banana-Oat Breakfast Cookies

Banana-Oat Breakfast Cookies
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5 users rated this recipe an average rating of 3.5
Makes:
20 servings
Serving Size:
1 cookie
Yields:
20 cookies
Prep:
30 mins
Bake:
15 mins per batch at 350 degrees F
Stand:
1 min per batch
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Banana-Oat Breakfast Cookies

Ingredients
1/2
cup peanut butter
3/4
cup packed brown sugar
1
egg
1
teaspoon vanilla
2
ripe medium bananas, mashed
1/2
teaspoon baking soda
1/4
teaspoon salt
1/4
cup toasted wheat germ
2
cups rolled oats
1
cup dried cherries or raisins

Directions

  1. Preheat oven to 350 degrees F. In a large bowl combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Add egg and vanilla; beat well. Beat in bananas, baking soda, and salt.
  2. Add all-purpose flour, whole wheat flour, and wheat germ to banana mixture, beating just until combined. Stir in oats and dried cherries. Using a 1/4-cup measuring cup, drop mounds about 4 inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch circle.
  3. Bake for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Serve within 24 hours. Freeze for longer storage.

Nutrition Facts

(Banana-Oat Breakfast Cookies)
    Per serving:
  • 213 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 22 mg chol.,
  • 138 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 14 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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