Banana Oat Breakfast Cookie
Recipe from
Heart-Healthy Living
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.

Servings:
12 breakfast cookies
Prep Time:
20 mins
Total Time:
34 mins
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Ingredients
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Nonstick cooking spraysee savings

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1 largebanana, mashed (1/2 cup)see savings

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1/2 cupchunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut buttersee savings

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1/2 cuphoneysee savings

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1 teaspoonvanillasee savings

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1 cuprolled oatssee savings

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1/2 cupwhole wheat floursee savings

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1/4 cupnonfat dry milk powdersee savings

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2 teaspoonsground cinnamonsee savings

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1/4 teaspoonbaking sodasee savings

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1 cupdried cranberries or raisinssee savings

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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: 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
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