Breakfast Cookies
Found on some blog that stole it from another blog, but I couldn't find where...
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 large bananas
- 1/2 cup peanut butter natural
- 1/2 cup honey local/organic
- 1/2 cup flaxseed
- 1/4 cup dry milk nonfat
- Carbohydrate 23.3414025091835 g
- Cholesterol 10.667708333756 mg
- Fat 8.80014166840849 g
- Fiber 4.23130826834522 g
- Protein 5.00962083498371 g
- Saturated Fat 3.10578375037045 g
- Serving Size 1 1 Serving (59g)
- Sodium 56.0196250273845 mg
- Sugar 19.1100942408383 g
- Trans Fat 0.587297208385648 g
- Calories 183 calories
Preheat oven to 350 degrees. Line two baking pans with parchment paper and set aside. Stir bananas, peanut butter, honey and vanilla. In a small bowl combine oats, flour, flaxseed, milk powder, cinnamon and baking soda. Stir the mixtures together until combined. Using cookie scoop, drop mounds of dough 2 inches apart onto baking sheets. Gently flatten and spread cookies. Bake one sheet at a time for 10-15 minutes until browned. Transfer to wire rack to cool completely. Store in airtight container up to 3 days or freeze up to 2 months.
