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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 3.6 g total fat; 0.6 g saturated fat; 56 mg sodium. 130 mg potassium; 18.9 g carbohydrates; 1.8 g fiber; 12 g sugar; 3.1 g protein; 38 IU vitamin a iu; 1 mg vitamin c; 9 mcg folate; 27 mg calcium; 1 mg iron; 29 mg magnesium;

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