Thursday, July 31, 2008

Banana Oat Breakfast Cookies

I'm always on the lookout for healthy breakfast foods, and I found this recipe for these high-protein breakfast cookies. I made them yesterday and they're actually pretty good. The kids thought they were so-so, but John loved 'em!

Banana Oat Breakfast Cookies

1 large banana, mashed
1/2 cup chunky natural peanut butter (unsweetened/unsalted) OR regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup regular oats
1/2 cup whole wheat flour
1/4 cup non-fat dry milk powder
2 tsp cinnamon
1/4 tsp baking soda
1 cup dried cranberries or raisins
non-stick cooking spray

Preheat oven to 350. Lightly coat two cookie sheets with nonstick spray. Set aside.

In large bowl, stir together banana, peanut butter, honey, and vanilla. In small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined (will be quite thick). Stir in dried cranberries.

Using a 1/4 cup scoop, drop mounds of dough 3 inches apart on cookie sheet. Flatten with a spatula sprayed with cooking spray.

Bake one sheet at a time for 14-16 minutes, or until browned. Cool on wire racks, and store in air-tight container for up to three days. Freeze for up to 2 months.

*My peanut butter wasn't sweetened or salted, and I think next time I'll add about 1/2 tsp salt. I also thought some dried, flaked coconut would be good in these.

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