Recipe Image

Banana-Oat Cookies

  • 20 m
  • 40 m
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.”


    • 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


  • 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.
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