Recipes and Cooking Banana Breakfast Cookies 4.5 (4) 1 Review Substitute these for a sugary pastry in the morning and you'll feel better. Instead of butter and eggs, these cinnamon-laced cookies contain peanut butter and potassium-rich banana. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 14 mins Total Time: 34 mins Yield: 12 breakfast cookies Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 large banana, mashed (1/2 cup) ½ cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter ½ cup honey 1 teaspoon vanilla 1 cup rolled oats ½ cup whole wheat flour ¼ cup nonfat dry milk powder 2 teaspoon ground cinnamon ¼ teaspoon baking soda 1 cup dried cranberries or raisins Directions Preheat oven to 350°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. 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 3-1/2 to 4 inches in diameter. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container for up to 3 days or freeze for up to 2 months; thaw before serving. Rate it Print Nutrition Facts (per serving) 195 Calories 6g Fat 34g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 195 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 36mg 2% Total Carbohydrate 34g 12% Total Sugars 22g Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.