Grandma's Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large banana, mashed (1/2 cup)1/2 cup fresh ground peanut butter1/2 cup honey1 tsp. vanilla1 cup rolled oats1/2 cup whole wheat flour1/4 cup nonfat dry milk2 tsp. ground cinnamon1/4 tsp. baking soda1/2 cup raisins
Preheat oven to 350 degrees. 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 raisins. 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. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JACINDA222.
Number of Servings: 12
Recipe submitted by SparkPeople user JACINDA222.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 36.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.6 g
- Protein: 4.7 g
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