Oatmeal Breakfast Cookie

Amarante

Wed, Oct 14 2015, 8:27 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, 8:40 am; edited 1 time in total