Breakfast Cookie

Clean Eating BreakfastCookies Makes 12cookies

Yes! You can have a cookie(maybe even two) for breakfast! This recipe is amazing. The cookies bake up solight and chewy and are surprisingly sweet considering there only made with a little honey. Next time I bake them, I want to try replacing the banana with pumpkin or using dates in place of the raisins. I can not take credit for this amazing recipe though. A friend made this and had the recipe on her blog.

From: http://www.freezeyourwayfit.blogspot.com/

Ingredients: • 1 large banana, mashed • 1/2 cup natural peanut butter • 1/2 cup honey • 1 tsp vanilla • 1 cup old-fashioned oats • 1/2 cup whole wheat flour • 1/4 cup dry milk powder • 2 tsp ground cinnamon • 1/4 tsp baking soda • 1 cup dried cranberries or raisins ONE: Preheat oven to 350. Lightly coat two cookie sheets with cookingspray; set aside. In a large bowl, stir the mashed banana together with thepeanut butter, honey and vanilla. In a small bowl, combine oats, flour, milkpowder, cinnamon and baking soda. Stir the oat mixture into the banana mixtureuntil combined. Stir in dried cranberries or raisins.

TWO: Using a scant 1/4 cup measure (anice-cream scoop works well for this!), drop mounds of dough 3 inches apartonto prepared baking sheets. With a thin metal or small plastic spatula (orjust use the back of the ice cream scooper) dipped in water, flatten andspread each mound of dough into a 2 3/4 round, about 1/2 an inch thick.

THREE: Bake, one sheet at a time, for 9 to 11minutes or until lightly browned. Transfer to wire racks to cool completely.Store in an airtight bag for up to 3 days or freeze for up to 2 months.

NUTRITION INFO:

Per cookie - 184 Calories (53 Calories from Fat), 6g Fat, 1mgCholesterol, 52 mg Sodium, 28g Total Carbohydrates, 2g Dietary Fiber, 16gSugars, 6g Protein, 0% DV Vitamin A, 4% DV Vitamin C, 6% DV Calcium, 5% DV Iron