Healthy Oatmeal Peanut Butter Breakfast Cookies

Yield: 12 servings
Community Recipe from


  • 1/2 cup(s) Mashed banana
  • 1/2 cup(s) Chunky peanut butter
  • 1/2 cup(s) Honey
  • 1 teaspoon(s) Vanilla
  • 1 cup(s) Rolled oats
  • 1/2 cup(s) Whole wheat flour
  • 1/4 cup(s) Nonfat dry milk powder
  • 2 teaspoon(s) Ground cinnamon
  • 1/4 teaspoon(s) Baking soda
  • 1 cup(s) Dried cranberries or raisins


  1. 1. preheat over to 350 - grease cookie sheet

  2. 2. in large bowl, stir together banana, peanut butter, honey and vanilla

  3. 3. in small bowl, combine oats, flour, milk powder, cinnamon and baking soda - stir into the banana mixture until combined - stir in cranberries/raisins

  4. 4. using a 1/4 c. measure, drop mounds of dough on greased cookie sheet - using your hand, a spoon or small spatula dipped in water, flatten and spread each mound of dough to about 1/2-inch thick

  5. 5. bake for 14 to 16 minutes or until browned - store in airtight container for up to three days or freeze up to two months
July 2014

This recipe is a personal recipe added by Micki76 and has not been tested or endorsed by MyRecipes.

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