Since we just made muffins the other day, I wanted to make something a little different for snacks this week. I went with a cookie recipe that is a little unusual as it has no butter or eggs. Banana Oat Breakfast Cookies are big, soft, thick and kinda chewy cookies made with mashed ripe bananas, natural peanut butter, honey and Lyle's Golden Syrup which imparts a more unique sweet flavor. With the use of rolled oats and whole wheat flour, they are hearty and pretty healthy! A generous amount of dried cranberries in each bite bring another dimension of the chewy texture, but also add some sweetness. I used a strong Vietnamese cinnamon from Penzey's that added just enough spice to the background without overpowering the mild peanut and light banana flavor. When you form them, wet your fingertips if you find them to be sticky when you flatten them.
Banana Oat Breakfast Cookies