Contributed By: cariiott
WW
Instead of butter and eggs, these cinnamon-laced cookies contain peanut
butter and a potassium-rich banana.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Meal Type: Breakfast & Brunch
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 powder
1 cup Dried cranberries or raisins
Preparation
1. Preheat oven to 350 degrees. Lightly coat two cookie sheets with nonstick
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 oat mixtue into banana mixture until combined.
Stir in dried cranberries or raisins.
2. Using a 1/4-cup measure, drop dough into mounds 3 inches apart on prepared
cookie sheets. With a thin spatula dipped in water, flatten and spread each
dough mound into a 2 3/4-inch round about 1/2 inch thick.
3. 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 three days or freeze for up to two months. Thaw
before serving. Makes 12 breakfast cookies.
Cook's Notes
Nutrition Information
Calories: 227
;
Total Fat: 6
;
Carbohydrates: 37
;
Sodium: 77
;
Fiber: 4