Banana Oat Breakfast Cookie

Substitute these low-fat, whole grain cookies for a sugary pastry at breakfast and you'll feel more energized. They make a great snack, too.



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Ingredients
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    Nonstick cooking spray
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    1   large 
    banana, mashed (1/2 cup)
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    1/2  cup 
    chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
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    1/2  cup 
    honey
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    1   teaspoon 
    vanilla
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    1   cup 
    rolled oats
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    1/2  cup 
    whole wheat flour
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    1/4  cup 
    nonfat dry milk powder
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    2   teaspoons 
    ground cinnamon
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    1/4  teaspoon 
    baking soda
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    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 information
Per Serving: cal. (kcal) 227, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 37, fiber (g) 4, pro. (g) 6, sodium (mg) 77, Percent Daily Values are based on a 2,000 calorie diet
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