Grandma's Breakfast Cookies

1 large banana, mashed (1/2 cup)
1/2 cup fresh ground peanut butter
1/2 cup honey
1 tsp. vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 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.