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.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
about 20 cookies
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 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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2/3 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
Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.
3
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 Facts
Calories 113, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 56 mg, Carbohydrate 19 g, Total Sugar 12 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
"Healthified" Oatmeal-Raisin Cookies
37% less fat, 33% less sat fat, 25% fewer calories than the original recipe. Nature's sweetness shines through in a cookie updated with whole wheat flour.
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