Banana Oat Breakfast Cookie

Makes 12 breakfast cookies

Prep: 20 minutes
Bake: 14 minutes per batch

227 Calories
6 grams Fat
37 grams Carbs
4 grams Fiber
6 grams Protein

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

Preheat 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 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 14-16 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 up to 2 months; thaw before serving.