Recipes and Cooking Banana-Oat Breakfast Cookies 3.4 (8) 4 Reviews 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. 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 Published on February 3, 2016 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 14 mins Total Time: 34 mins Servings: 12 Yield: 12 (3 1/2- to 4-inch) cookies Jump to Nutrition Facts Ingredients ½ cup mashed banana (1 large) ½ cup chunky peanut butter or almond butter ½ cup honey 2 tablespoon fat-free milk or almond milk 1 teaspoon vanilla 1 cup regular or quick-cooking rolled oats ½ cup whole wheat flour 2 teaspoon ground cinnamon ¼ teaspoon baking soda 1 cup dried cranberries, cherries, apples, or raisins Directions 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. 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. Print Nutrition Facts (per serving) 193 Calories 6g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 193 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 80mg 3% Total Carbohydrate 34g 12% Total Sugars 21g Protein 4g Vitamin C 1.2mg 6% Calcium 16mg 1% Iron 0.9mg 5% Potassium 162mg 3% Folate, total 15.1mcg Vitamin B-6 0.1mg *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.