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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
1Preheat 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.
2In 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.
3Drop 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.