Banana-Oat Cookies

Banana-Oat Cookies

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From: Diabetic Living Magazine

Substitute this diabetic-friendly cookie recipe for a sugary pastry in the morning. Instead of butter and eggs, this recipe uses peanut butter and a potassium-rich banana.

Ingredients 20 servings

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Original recipe yields 20 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 large banana, mashed ( ½ cup)
  • ½ cup chunky peanut butter
  • ½ cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • ¼ cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon baking soda
  • ⅔ cup dried cranberries or raisins

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Lightly coat two cookie sheets with cooking spray or line with parchment paper; set aside. In a large bowl, stir together banana, peanut butter, honey and vanilla.
  2. 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.
  3. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely.
  • To make ahead: Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 113 calories; 4 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 3 g protein; 9 mcg folate; 0 mg cholesterol; 12 g sugars; 38 IU vitamin A; 1 mg vitamin C; 27 mg calcium; 1 mg iron; 56 mg sodium; 130 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fat

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