Banana-Oat Cookies

Substitute this cookie recipe for a sugary pastry in the morning. Instead of butter and eggs, this recipe uses peanut butter and a potassium-rich banana.

Recipe from Diabetic Living
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  • Nonstick cooking spray
  • 1 large banana, mashed (1/2 cup)
  • 1/2 cup 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
  • 2/3 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.
Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.
Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely. Makes about 20 cookies.

Make Ahead Tip

  • Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

nutrition information

Per Serving: cal. (kcal) 113, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 19, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 12, pro. (g) 3, sodium (mg) 56, Other Carb () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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