Breakfast cookies

Breakfast cookies
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.7 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.2 g

View full nutritional breakdown of Breakfast cookies calories by ingredient
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Introduction

A great low-fat breakfast cookie. Grab and go! A great low-fat breakfast cookie. Grab and go!
Number of Servings: 12

Ingredients


    Banana, fresh, .5 cup, mashed (remove)
    *Peanut Butter, chunk style, .5 cup (remove)
    Honey, .5 cup (remove)
    Vanilla Extract, 1 tsp (remove)
    Oats, 1 cup (remove)
    *Whole Wheat Flour, 0.5 cup (remove)
    Baking Soda, .25 tsp (remove)
    Cinnamon, ground, 2 tsp (remove)
    Cranberries, dried, sweetened (craisins), 1 cup (remove)

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.


Serving Size: 12 cookies

Number of Servings: 12

Recipe submitted by SparkPeople user DAVIDJEANETTE.

TAGS:  Vegetarian Meals |

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