Nutrition Facts

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Nutrition facts 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 base on a 2,000 calorie diet
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Banana Oat Breakfast Cookie

Yield: 12 breakfast cookies
Prep 20 mins
Bake 350°F 14 mins to 16 mins per batch
 

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Ingredients

  • Nonstick cooking spray
  • 1 large banana, mashed (1/2 cup)
  • 1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular 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
  • 1 cup dried cranberries or raisins

Directions

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.

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.

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.

Banana Oat Breakfast Cookie


 
 
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