Banana Oat Breakfast Cookies

Submitted by Dee B.

20 minutes
Bake: 14 minutes per batch
Makes 12 servings.

230 calories, 6 g protein, 38 g carbohydrate, 6 g fat, 4 g fiber

Ingredients: Nonstick cooking spray, 1 large banana, mashed(1/2 cup), 1/2 c chunky natural peanut butter(unsalted and unsweetened) or regular chunky peanut butter, 1/2 c honey, 1 t vanilla, 1 c regular rolled oats, 1/2 c whole wheat flour, 1/4 c non-fat dry milk powder, 2 t ground cinnamon, 1/4 t baking soda, 1 c dried cranberries or raisins

Directions: Preheat the oven to 350 degrees. 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 c 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. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies 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.