After I cleaned the kitchen from last night, I made these for breakfast this morning. Everyone likes them and they are good for us. Plus, you get to say you ate cookies for breakfast and that's just fun!
I usually double the recipe so they last for a few extra days. I also leave out the raisins and craisins since none of us like those when they are cooked. They freeze well if you have any left over.
Banana Oat Breakfast Cookies
12 breakfast cookies
* Nonstick cooking spray
* 1 large banana, mashed (1/2 cup)
* 1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
* 1/2 cup honey
* 1 teaspoon vanilla
* 1 cup rolled oats
* 1/2 cup whole wheat flour
* 1/4 cup nonfat dry milk powder
* 2 teaspoons ground cinnamon
* 1/4 teaspoon baking soda
* 1 cup dried cranberries or raisins
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.
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.
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.
Click here to sign in and view nutrition information