Prep: 20 minutes

Bake: 14 minutes per batch

Oven: 350°f

Makes: 12 breakfast cookies

Ingredients:

• Non-stick cooking spray
• Half cup mashed banana (1 large)
• Half cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
• Half cup honey
• One teaspoon vanilla
• One cup rolled oats
• Half cup whole wheat flour
• Quarter cup non-fat dry milk powder
• Two teaspoons ground cinnamon
• Quarter teaspoon baking soda
• One cup dried cranberries or raisins

Energy value

• calories 227 kcal
• protein 6g
• fat 6g
• carbohydrates 37g
• cholesterol 37mg
• sodium 77mg
• dietary fibre 4g

Preparation:

1.  Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
2. In a large bowl stir together banana, peanut butter, honey, and vanilla.
3. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda.
4. Stir oat mixture into banana mixture until combined.
5. Stir in dried cranberries.
6. Use a 1⁄4-cup measure or scoop to drop mounds of dough about 3 inches apart onto prepared baking sheets.
7. Dip a thin metal or small plastic spatula into water; flatten and spread each mound of dough into a 23⁄4-inch round, about half inch thick.
8. Bake, one cookie sheet at a time, for 14 to 16 minutes or until light brown. Transfer to wire racks; cool completely.
9. Layer cookies between sheets of waxed paper in an airtight container; cover.
10. Store at room temperature for up to 3 days or freeze for up to 2 months.