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Healthified Oatmeal Peanut Butter Breakfast Cookies

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Based on 31 ratings

86% less sat fat • 71% less sodium than the original recipe—see the comparison. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast. We promise not to tell your inner-child that it's actually a nutritious way to jump-start your day.

Prep Time:20 min

Start to Finish:50 min

makes:12 Servings

	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	teaspoon vanilla
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

1.	Preheat oven to 350°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.
2.	Using a ¼-cup measure, drop mounds of dough 3 inches apart on 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.
3.	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.

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

9 Reviews

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wonderful

I have been making these cookies for two or 3 months now. These are great! I am lactose intolerant so instead of dry milk, I pour in my Rice milk into the liquid batter. I also use craisins instead of rainsins. I think the cookies taste better that way. I also noticed that eating them before going to bed (which does not cause you to get fat)helps me sleep better. Nice! I eat one cookie and it last me about 3 hours.
Posted at 10:36 AM on July 9 2010 by Grampie

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Breakfast Cookies

These breakfast cookies are wonderful! I will certainly make them again, but will leave out the craisins....too many flavors. The cookies are big and very filling with a glass of milk.
Posted at 12:44 PM on July 8 2010 by CindyBittle

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Breakfast Cookie Deliciousness

These are easy enough to have a toddler assist in making them. My family of 4 devoured one dozen within a matter of 30 minutes. Delicious, quick,easy and surprisingly healthy breakfast!
Posted at 12:44 PM on July 8 2010 by MadgeHands

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Breakfast Cookies

These were very tasty and easy to make. Made mine with chocolate chips instead of raisins (not as healthy, but a special treat). Would be great with raisins too. Made mine smaller too.
Posted at 12:44 PM on July 8 2010 by 2 Make Ends Meet

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Eating two of these cookies in the morning lasts me 5-6hrs! They are energizing and tasty. Not your typical granola bar.
Posted at 12:44 PM on July 8 2010 by megmd

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yummy. left out the cinnamon, used half the called-for raisins, and doubled the recipe.
Posted at 12:44 PM on July 8 2010 by tracimac

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Breakfast Cookies

I love that these are sweetened with honey! Natural and healthy! Thanks!
Posted at 12:44 PM on July 8 2010 by alr22516

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breakfast cookies

I made these without the nonfat milk poweder, and without the craisins. They were delicious!- tasted like to muffin-tops.
Posted at 12:44 PM on July 8 2010 by merkerscoupon

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Breakfast Cookies

My family really enjoyed these cookies. They are very tasty and easy to grab and eat with your morning coffee.
Posted at 12:44 PM on July 8 2010 by Momma B