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 soda
* 1 cup dried cranberries or raisins
* 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 soda
* 1 cup dried cranberries or raisins
Directions
Preheat oven to 350 degrees F. 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-cup 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. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.
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 3 days or freeze for up to 2 months; thaw before serving.
Nutrition facts per serving:
* Servings Per Recipe 12 breakfast cookies
* Calories 227
* Total Fat (g) 6
* Saturated Fat (g) 1
* Cholesterol (mg) 0
* Sodium (mg) 77
* Carbohydrate (g) 37
* Fiber (g) 4
* Protein (g) 6
*Percent Daily Values are base on a 2,000 calorie diet
Find the original recipe at Heart Healthy Online
Preheat oven to 350 degrees F. 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-cup 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. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.
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 3 days or freeze for up to 2 months; thaw before serving.
Nutrition facts per serving:
* Servings Per Recipe 12 breakfast cookies
* Calories 227
* Total Fat (g) 6
* Saturated Fat (g) 1
* Cholesterol (mg) 0
* Sodium (mg) 77
* Carbohydrate (g) 37
* Fiber (g) 4
* Protein (g) 6
*Percent Daily Values are base on a 2,000 calorie diet
Find the original recipe at Heart Healthy Online
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I think I might make the cookie a little smaller than called for above. I'm also not sure if the serving size is one cookie or even how many cookies are in a batch. Yes, I see the nutrition information says "Servings Per Recipe 12 breakfast cookies", and it probably means the recipe makes 12 cookies, and that there is one cookie per serving, but it might be 2 cookies to a serving. It's just not crystal clear to me. I need things like this to be very clear.
It also seems like this would be a rather dry cookie. One commenter at Heart Healthy Online suggested substituting applesauce for the banana. Other suggestions were also made.
I used to make a peanut butter cookie and substituted wheat germ for half the flour and half the sugar. Made it just a little healthier and a little less sweet. Turned out very nice.
If you do substitute, do like for like - a dry ingredient for another dry ingredient, wet for wet (applesauce for banana). But, you probably know that already.
It also seems like this would be a rather dry cookie. One commenter at Heart Healthy Online suggested substituting applesauce for the banana. Other suggestions were also made.
I used to make a peanut butter cookie and substituted wheat germ for half the flour and half the sugar. Made it just a little healthier and a little less sweet. Turned out very nice.
If you do substitute, do like for like - a dry ingredient for another dry ingredient, wet for wet (applesauce for banana). But, you probably know that already.
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