“Healthified” Oatmeal Peanut Butter Breakfast Cookies
(from acschaap’s recipe box)
Source: Eat Better America
Prep time: 20 minutes
Serves 12 people
Categories: Breakfast
Ingredients
- Cooking Spray
- 1/2 cup mashed banana (about 1 large)
- 1/2 cup chunky natural peanut butter (unsalted and unsweetened)
- 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
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Preheat oven to 350 degrees. 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.
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Using a 1/4 cup measure, drop mounds of dough 3 inces apart on prepared cookie 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.
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Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completly. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months.