Banana Oat Breakfast Cookie
From: Heart-Healthy LivingSubstitute these low-fat, whole grain cookies for a sugary pastry at breakfast and you'll feel more energized. They make a great snack, too.
Servings: 12 breakfast cookies
Prep: 20 mins
Total: 34 mins
- Rate and Comment
- Add to Shopping List
Ingredients
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
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.
Nutrition Facts
Calories 227, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 77 mg, Carbohydrate 37 g, Fiber 4 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Heart-Healthy Living
- Heart-Healthy Chicken Recipes
- Low-Cholesterol Recipes
- Heart-Healthy Desserts
- Low-Sodium Recipes
- Heart-Healthy Breakfasts
