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Skinny Oatmeal Peanut Butter Breakfast Cookies
Skinny Oatmeal Peanut Butter Breakfast Cookies
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Prep Time:
20 minutes
Total Time:
50 minutes
Indulge guilt-free with a healthier peanut butter oatmeal breakfast dessert that's low in saturated fat and sodium. It's the perfect way to start your day feeling satisfied and nourished without sacrificing taste.
Ingredients:
  • Nonstick cooking spray
  • 1/2 cup mashed banana (about 1 large)
  • 1/2 cup chunky natural peanut butter (unsalted and unsweetened)
  • 1/2 cup honey
  • 1 cup rolled oats
  • 1/2 cup Gold Medal™ 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
Instructions:
  • - Preheat your oven to 350°F. - Lightly coat two cookie sheets with cooking spray and set aside. - In a large bowl, mix together bananas, peanut butter, honey, and vanilla until combined. - In a separate small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. - Stir the oat mixture into the banana mixture until well mixed. - Gently fold in the dried cranberries.
  • Drop 1/4-cup dough mounds onto cookie sheets, spacing them 3 inches apart. Flatten and spread each mound into a 2 3/4-inch round, 1/2 inch thick, using a wet metal or small plastic spatula.
  • Bake each sheet individually for 14 to 16 minutes until golden brown. Let them cool on wire racks. Store in an airtight container or resealable bag for up to 3 days, or freeze for up to 2 months; remember to thaw before serving.

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