Banana Oat Breakfast Cookie  

Nutrition Facts

Serving size– 1 cookie

Calories: 227

Protein: 6g

Total Fat: 6g

Sodium: 77mg

Fiber: 4g

These could be made into smaller, bite-size cookies.

Other favorite dried fruits can be substituted for the cranberries or raisins.

Cinnamon has been shown to lower blood sugar levels

Ingredients:

Cooking spray

1 large banana, mashed (½ cup)

½ cup chunky peanut butter

½ cup honey

1 teaspoon  vanilla

1 cup rolled oats

½ cup whole wheat flour

¼ cup nonfat dry milk powder

2 teaspoons ground cinnamon

¼ teaspoon baking soda

1 cup dried cranberries or raisins

Directions:

Preheat oven to 350 degrees F.  Lightly coat two cookie sheets with cooking spray and set aside.  In a large bowl, stir together banana, peanut  butter, honey and vanilla.  In a smaller bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mix until combined. Stir in cranberries.

Using a ¼ 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 into  ½ inch thick circles.  Dough will expand to almost 4inches once baked.  Bake, one sheet at a time, for 14 to 16 minutes or until browned.  Cool completely.

Adapted from better homes and garden


What are your thoughts?

Your email address will not be published. Required fields are marked *

No comments yet. Be the first!