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Banana Oat Breakfast Cookies Everyone Will Love

Delicious? Check. Filling? Check. Healthy? Check. This can't-believe-it-does-everything breakfast is a go-to. Did we mention it's a cookie?

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Cookies for breakfast? Absolutely. If there these protein and fiber packed banana oat breakfast cookies, they are great options as an easy, fast breakfast recipe. To start, pre-heat the oven to 350 degrees. Lightly coat 2 cookie sheets with non-stick cooking spray. In a large bowl with a half a cup of mashed banana, add half a cup of chunky, natural, unsalted, unsweetened peanut butter or you can use regular peanut butter if you prefer. Then, add half a cup of honey and one teaspoon of vanilla extract and stir to combine. Next, in a mixing bowl with one cup of rolled oats, add a half cup of whole wheat flour, a quarter cup of non-fat dry milk powder, 2 teaspoons of ground cinnamon and a quarter teaspoon of baking soda and stir to combine. Add the dry ingredients to the banana mixture and stir until they are well incorporated. Now, stir in one cup of dried cranberries or raisins. Using a quarter cup measure, drop mounts of the dough 3 inches apart on the cookie sheets. Now deep a thin metal or plastic spatula in water and spread out each mount of dough into a 2 and 3 quarter inch round, half an inch think cookie. Continue flattening the remaining, dipping the spatula in between is necessary. Bake one sheet of cookies at a time until brown. It will take about 14 to 16 minutes per sheet. Once baked, move the cookies to a wire rack to cool completely. The cookies will keep in an air-tight containers for 3 days or you can freeze them for up to 2 months so you have a healthy, delicious breakfast close at hand.