One of my family's favorite cookie is an Oatmeal Craisin cookie from the recipe under the top of the container of oatmeal. I've made them so many times, I know the recipe by heart - but they are not very heart-healthy. I will be adding some Heart Healthy recipes to the blog for anyone who wants to lower cholestrol and fat naturally.
These cookies are a delicious grab-and-go treat. They are low in fat and high in protein and fiber and make the perfect choice to grab something on the run. This recipe makes 9 large cookies and one is plenty for breakfast or an afternoon snack. I'm giving you a basic recipe - the rest is up to you! You can add ground flax seed, chia seeds, raisins, pumpkin seed, sunflower seeds or dried apples! Whatever your family likes!
I freeze these in sandwich size zip-lock bags and either take one out the night before or in the morning if I want one for an afternoon snack. You won't miss the butter or the oil!
Non-stick cooking spray or parchment paper
1 large banana, mashed
1/2 cup chunky natural peanut butter (I used Smucker's Natural)
1/2 cup honey
1 tsp. vanilla
1 cup old-fashioned oats
1/2 whole wheat flour
1/4 cup nonfat dry milk powder
2 tsps. ground cinnamon
1/4 tsp. baking soda
1 cup Craisins
Preheat oven to 350 degrees F. Lightly coat two cookies sheets with cooking spray (or use parchment paper); set aside. In a medium 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.
Drop a 1/4 cup mound of dough 3 inches apart on prepared baking sheets. Flatten and spread each mound into a 3" round. Once baked, cookies will spread to about 4 inches.
Bake, one sheet at a time for 14 to 16 minutes or until lightly browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freezer for up to 2 months; thaw before serving.