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Mary Gresty's Banana Oat Breakfast Cookies Recipe

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This recipe for Mary Gresty's Banana Oat Breakfast Cookies is from The 2nd Congregational Church of Westfield Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large banana, mashed (1/2 c.)
1/2 c. chunky peanut butter
1/2 c. honey
1 tsp. vanilla
1 c. oats
1/2 c. whole wheat flour
1/4 c. nonfat dry milk powder
2 tsp. ground cinnamon
1/4 tsp. baking soda
1 c. dried cranberries or raisins
Directions:
Directions:
Preheat oven to 350º. Lightly coat 2 cookie sheets with non-stick cooking spray and 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 or raisins.

Using a 1/4 cup measure, drop mounds of dough 3" 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" round, about 1/2" thick.

Bake, one sheet at a time, 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in any airtight container or resealable plastic bag up to 3 days or freeze up to 2 months. Thaw before using.

This recipe makes 12 cookies: 227 calories - 37g. carb. - 4g fiber

 

 

 

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