Banana Oat Breakfast Cookie

Substitute these low-fat, whole grain cookies for a sugary pastry at breakfast and you'll feel more energized. They make a great snack, too.

Banana Oat Breakfast Cookie
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31 users rated this recipe an average rating of 4.0
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 about 3-1/2 to 4 inches in diameter.
  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.

Nutrition Facts

(Banana Oat Breakfast Cookie)
    Per serving:
  • 195 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 36 mg sodium,
  • 34 g carb.,
  • 3 g fiber,
  • 21 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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