“This recipe was originally submitted in 2008!! A tried and tested favorite in our family. I ate these with my friends all the time on soccer trips back in highschool! Thanks Lucille, Ben, and Mom!”
We are always trying to “cook up” new recipes at Brownwood Acres - FruitFast. Customers always seem to find the best uses for our products and we love when they share them with us! We recently received an email from a very nice couple, Lucille and Ben of Petoskey, Michigan, with a recipe for a breakfast cookie.
Your children will think you are “the best” for letting them eat cookies for breakfast. Not only easy to make, but you can cook these ahead of time and keep them in the refrigerator; serve with milk or juice for an on-the-go morning treat. These are an awesome snack bar replacement! They will be your (and our) secret — these are tasty and good for them, too!!
We thank Lucille and Ben for this great contribution to our recipe list!
1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter
or regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup regular rolled oats
1/2 cup whole wheat flour
1/4 cup non-fat dry milk powder
2 tsp ground cinnamon
1/4 tsp baking soda
Preheat the oven to 350 degrees.
Lightly coat two cookie sheets with cooking spray; 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 cherries.
Using a 1 /4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2-3 /4 inch round about 1 /2 inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned.
Transfer cookies to wire racks to cool completely.
Store in an airtight container or re-sealable plastic bag for up to 3 days, or freeze for up to two months. Thaw before serving.
Yield: 12 servings