• 4 Ratings

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


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; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 80 mg sodium. 162 mg potassium; 34 g carbohydrates; 3 g fiber; 21 g sugar; 4 g protein; 0 g trans fatty acid; 15 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 1 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0