Peanut Butter-Banana Cookies
Nonstick cooking spray
1/2 cup mashed bananas
1/2 cup chunky peanut butter
1/2 cup honey
1 tsp vanilla extract
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 tsp ground cinnamon
1/4 tsp baking soda
2/3 cup dried cranberries or raisins
1. Preheat oven to 350º F. Lightly coat two cookie sheets with cooking spray and set aside.
In a large bowl, stir together banana, peanut butter, honey and vanilla. In a small bowl
combine oats, flour, dry milk, cinnamon and baking soda. Stir the oat mixture into the
banana mixture until combined. Stir in dried cranberries.
2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets.
Flatten dough mounds slightly.
3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned.
Transfer to wire racks to cool completely.
Yield: About 20 Cookies
Serving Size: 1 Cookie per serving
Weight Watchers PointsPlus+ = 3
Calories: 113, Fat 4g, Carbohydrates 19g, Sugars 12g, Fiber 2g, Sodium 56g, Protein 3g
WW PointsPlus+ = 3