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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

113 calories; protein 3.1g 6% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 11.7g; fat 3.6g 6% DV; saturated fat 0.6g 3% DV; cholesterol 0.3mg; vitamin a iu 37.7IU 1% DV; vitamin c 0.7mg 1% DV; folate 9.4mcg 2% DV; calcium 27mg 3% DV; iron 0.6mg 3% DV; magnesium 29mg 10% DV; potassium 129.9mg 4% DV; sodium 55.8mg 2% DV.