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Banana Oat Breakfast Cookies
Banana Oat Breakfast Cookies

Banana Oat Breakfast Cookies

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 tsp vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 tsp cinnamon
1/4 tsp baking soda
1 cup craisins or raisins
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Let's Make It
Preheat oven to 350°F. Lightly coat 2 cookie sheets with cooking spray; set aside. In a lg 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 craisins.
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. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months, thaw before serving.
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