Banana-Oat Breakfast Cookies
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.
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Banana-Oat Breakfast Cookies
Directions
- Preheat oven to 350 degrees 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.
From the Test Kitchen
Secret:
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 (Banana-Oat Breakfast Cookies)
- Per serving:
- 193 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 0 mg chol. ,
- 80 mg sodium ,
- 34 g carb. ,
- 3 g fiber ,
- 21 g sugar ,
- 4 g pro.