Banana Oat Breakfast Cookies
recipe of Sarah D.
1 large banana, mashed (1/2 cup)
1/2 cup peanut butter, smooth or chunky
1/2 cup honey
1 tsp. vanilla
1 cup dry oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
1 tsp. cinnamon
1/4 tsp. baking soda
1 cup dried cranberries or raisins
Also, chopped up nuts
Preheat oven to 350 degrees. Lightly coat cookie sheets with nonstick cooking spray or use parchment paper; 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 combines. Stir in cranberries. Can also add some chopped nuts.
I use my small sized cookie scoop and then flatten with a rubber spatula to be about 1/2" thick. I think you should get about 18ish cookies from the recipe; I doubled the recipe, so can't remember exactly the number I ended up with.
Bake, one sheet at a time, 14 - 16 min. or until browned. **I found this baking time to be too long for the smaller sized cookies that I made! Check at 10-12 minutes and adjust accordingly.** Transfer to a wire rack to cool completely. Store in airtight container or resealable bag up to 3 days or freeze up to 2 months; thaw before serving.
I used snack sized baggies and froze 2 cookies/baggie, so that the kids can just grab a baggie out of the freezer each morning and they are thawed and good-to-go by snack time.
