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
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.