Banana Oat Breakfast Cookie

Banana Oatmeal Cookies

Banana Oatmeal Cookies

These cookies are really good. Oatmeal, whole wheat flour, cinnamon, and banana. All ingredients reported to be heart healthy are combined with peanut butter to make this really easy breakfast cookie.

Keep in mind, these cookies are a little bigger than the size of a regular chocolate chip cookie. At 230 calories, or 4 Weight Watchers points each, I don’t consider these a calorie friendly breakfast. There are a lot of calories in these cookies. However, they really are packed with great stuff, so I would definetly make these for times when I know I’m going to want an extra boost, or if I’m wanting to indulge in something sweet with my tea or coffee.

Recipe from http://my.hearthealthyonline.com

12 Servings

Ingredients

  • Nonstick cooking spray
  • 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 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup dried cranberries or raisins

Directions

Preheat oven to 350 degrees F. Lightly coat two cookie sheets with cooking spray; set aside. In a large 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.

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 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.

Nutrition facts per serving:

  • Servings Per Recipe 12 breakfast cookies
  • Calories 227
  • Total Fat (g) 6
  • Saturated Fat (g) 1
  • Cholesterol (mg) 0
  • Sodium (mg) 77
  • Carbohydrate (g) 37
  • Fiber (g) 4
  • Protein (g) 6

WW Points 4

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: