Banana Oat Breakfast Cookie (Adapted from BH & G)1/2 cup natural peanut butter
1/2 cup mashed ripe bananas
1/4 cup honey
1/4 cup golden syrup
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries
Preheat oven to 350
In a large bowl, mix together peanut butter, mashed banana, honey, golden syrup and vanilla.
In a medium bowl, whisk together oats, flour, dry milk, cinnamon and baking soda. Stir dry ingredients into the wet until combined. Fold in cranberries.
Drop dough onto parchment lined baking sheets in 1/4 cupful amounts. Gently flatten each mound to about 1/2" thick.
Bake until lightly golden, about 14-16 minutes. Remove and let sit on the baking sheet for a couple minutes, then carefully move to wire racks to cool completely.
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Those cookies look fantastic. I was surprised they contained no butter because they look so moist.
ReplyDeleteMe too! So far, they have frozen and defrosted quite well!
ReplyDeleteThese sound great! Although, what's golden syrup? Maple syrup?
ReplyDeleteHi Megan - It's not maple syrup, but it is darn tasty! Here is the brand I use Lyle's Golden Syrup
ReplyDeleteis it ok if i replace golden syrup with honey?
ReplyDeleteElaine - you could probably use honey or light corn syrup without issue!
ReplyDeletesounds good!
ReplyDeleteregarding the dry milk powder, (i dont want to buy a huge tin), so could i replace it with milk?
Elaine - adding milk would not work as you just want the powder - milk would bring too much liquid.
ReplyDelete