Oatmeal Breakfast Cookie Momables

Oatmeal Breakfast Cookie

(serve with yogurt and fruit, as desired)

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Yield: 12 cookie monster sized cookies

Author: MOMables

Cuisine: Baking

Serves: 8 giant cookies

Ingredients

• ½ cup mashed banana (about 1 large)
• ½ cup natural peanut butter (or non-peanut)
• ½ cup honey*
• 2 teaspoons vanilla
• 1 cup rolled oats
• ¼ cup whole wheat flour*
• ¼ cup ground flax seed (or an additional ¼ cup flour)
• ¼ cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ cup dried cranberries or raisins

Instructions

1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.

Notes

You can reduce the honey to ⅓ cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.