Peanut Butter Banana Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 cup natural unsweetened peanut butter1/2 cup butter, softened1/4 cup brown sugar1/2 cup Splenda1 egg1 tsp. Vanilla extract2 medium baking bananas, mashed1/2 tsp. baking soda1/4 tsp. salt1 1/2 cups flour (can use up to 3/4 cup whole wheat)1/2 cup flax meal2 cups oats1 cup dried cranberries or cherries
In a large mixing bowl, beat peanut butter and butter. Beat in brown sugar and Splenda. Beat in egg and vanilla. Beat in banana, salt and baking soda.
Mix in flour and flax meal. Mix in oats and cranberries. Measure 1/4 cupfuls, and flatten into 3-inch rounds (these will not spread while baking). Bake 15 minutes, until edges start to brown.
Serving Size: Makes 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user PONYCYNDI.
Mix in flour and flax meal. Mix in oats and cranberries. Measure 1/4 cupfuls, and flatten into 3-inch rounds (these will not spread while baking). Bake 15 minutes, until edges start to brown.
Serving Size: Makes 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user PONYCYNDI.
Nutritional Info Amount Per Serving
- Calories: 193.5
- Total Fat: 9.6 g
- Cholesterol: 21.7 mg
- Sodium: 30.4 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
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