Thursday, November 12, 2015

Peanut Butter Banana Breakfast Cookie

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.

Adapted from Better Homes and Gardens

No comments:

Post a Comment

Thank you for visiting!

Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...