1/4 cup ground flax seed (or an additional 1/4 cup flour)
1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 cup dried cranberries or raisins
Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
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.
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.
You can reduce the honey to 1/3 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.