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-> Recipe Collection
-> Cakes, Cookies, and Muffins
Amarante
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Wed, Oct 14 2015, 5:27 pm
This is another breakfast cookie. It freezes well and the nutritional stats are probably better than a lot of other breakfast options. Good for picky kids or on the go out the door food
Oatmeal Breakfast Cookie
Makes: 8 giant cookies
Ingredients
½ cup mashed banana (about 1 large)
½ cup natural peanut butter (or other nut butter)
½ cup honey*
2 teaspoons vanilla
1 cup rolled oats
¼ cup whole wheat flour*
¼ cup ground flax seed (or an additional ¼ cup flour)
¼ cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ cup dried cranberries or raisins
Instructions
Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
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.
Notes
You can reduce the honey to ⅓ cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.
Last edited by Amarante on Thu, Oct 15 2015, 5:40 am; edited 1 time in total
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Ashrei
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Wed, Oct 14 2015, 6:00 pm
This really looks great, I can't wait to try it. Thanks!
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