Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Cookies for breakfast? Yes, please! Not only are these cookies delicious, you can feel good about eating them, since they're filled with the goodness of fruit and grains.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
14 mins
34 mins
12 (3 1/2- to 4-inch) cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl combine banana, peanut butter, honey, milk, and vanilla. In a small bowl stir together oats, flour, cinnamon, and baking soda. Stir oat mixture into banana mixture until combined. Stir in dried cranberries.

  • Using a 1/4-cup measure, drop dough in mounds 3 inches apart onto the prepared cookie sheets. Using a narrow metal or small plastic spatula dipped in water, flatten and spread the mounds to 2 3/4-inch rounds (about 1/2 inch thick).

  • Bake for 14 to 16 minutes or until cookies are brown. Transfer to a wire rack; cool.


Lightly coat the 1/4-cup measure with nonstick cooking spray before scooping dough mounds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition Facts

193 calories; fat 6g; saturated fat 1g; carbohydrates 34g; mono fat 3g; poly fat 2g; insoluble fiber 3g; sugars 21g; protein 4g; vitamin a 15.2IU; vitamin c 1.2mg; niacin equivalents 1.9mg; vitamin b6 0.1mg; folate 15.1mcg; sodium 80mg; potassium 162mg; calcium 16mg; iron 0.9mg.