O.M.G – A healthy and delicious cookie?! I wish I had found this recipe long ago – no sugar, no butter… it’s awesome. And I’m thinking that any dried fruit would be just as awesome (I used Craisins). Dried berries might make it taste like a peanut butter and jam sandwich! Personally, I don’t think these need to be labelled breakfast cookies. One would definitely make a nice hearty mid-morning snack. Be forewarned though – they are filling!
Banana Oat Breakfast Cookie
Non-stick 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
- Preheat oven to 350 degrees F. Lightly coat two or three (depending on their size) 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. (Note: I gave the cookies plenty of room on the sheets, so I ended up using three sheets)