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If it looks like a cookie, tastes like a cookie, then it must be a cookie! Said Cookie Monster on Sesame Street. It is… sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega 3s. Sssssshhhhhhhhh! Don’t tell them!
- ½ cup mashed banana (about 1 large)
- ½ cup natural peanut butter (or non peanut)
- ½ cup honey
- 2 tsp vanilla
- 1 cup rolled oats
- ¼ cup whole wheat flour
- ¼ cup ground flax seed (or an add’l ¼c flour)
- ¼ cup nonfat milk powder or vanilla protein powder (+2TB of water if dough is too thick)
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ cup dried cranberries or raisins
- 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, ground flax, milk powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
- Using a ¼-cup measuring cup, 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.
- 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.