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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Banana Oat Breakfast Cookie

Yield: 12 breakfast cookies
Prep 20 mins Bake 350°F 14 mins to 16 mins  per batch
Banana Oat Breakfast Cookie
  •  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
  • 1/2  cup  whole wheat flour
  • 1/4  cup  nonfat dry milk powder
  • 2  teaspoons  ground cinnamon
  • 1/4  teaspoon  baking soda
  • 1  cup  dried cranberries or raisins

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)
  • cal. (kcal) 227,
  • Fat, total (g) 6,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 37,
  • fiber (g) 4,
  • pro. (g) 6,
  • sodium (mg) 77,
  • Percent Daily Values are based on a 2,000 calorie diet

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