Banana-Oat Breakfast Cookies

Delicious? Check. Filling? Check. Healthy? Check. This can't-believe-it-does-everything breakfast is a go-to. Did we mention it's a cookie?

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Reviews (0)

4.0 by 4 people

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  • Makes: 12 breakfast cookies
  • Prep: 20 mins
  • Bake: 14 mins to 16 mins 350°F per batch

Banana-Oat Breakfast Cookies

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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 about 3-1/2 to 4 inches in diameter.
  3. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
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Nutrition Facts (Banana-Oat Breakfast Cookies)

  • Per serving:
  • 195 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 36 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 21 g sugar ,
  • 5 g pro.
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Reviews (1)

4 Ratings
84 Days Ago
4.0
I love this moist and chewy cookie. I added chocolate chips instead of craisins/raisins and my kids love it.

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