This recipe came from Publix’s Greenwise magazine. I have found several recipes in this publication that I really like. This is the first one I tried and we all love them! My kids can have cookies that are both delicious and nutritious! You can actually scoop them out onto a cookie sheet, slip it in the freezer, and then pop them in a freezer bag. Then you can bake them whenever you need them 🙂
I hope you enjoy them as much as we do.
1 large banana, mashed (½ cup)
½ cup natural peanut butter
1/3 cup date paste
1 teaspoon vanilla
1 cup Old-Fashioned Rolled Oats
½ cup chickpea or whole wheat flour
2 teaspoons ground cinnamon
¼ teaspoon baking soda
1 cup raisins or vegan
chocolate chips or a mix of both
ONE Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, date paste, and vanilla. In a small bowl combine oats, flour, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in raisins or chocolate chips.

TWO Using a scant ¼-cup measure, drop mounds of dough 3 inches apart onto prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough into a 2¾-inch round, about ½ inch thick. Once baked, each cookie will be about 3½ to 4 inches in diameter.
THREE Bake, one sheet at a time, for 9 to 11 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving. Makes 12 breakfast cookies.

Nutrition Facts per cookie: 227 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 77 mg sodium, 37 g carb., 4 g dietary fiber, 6 g protein. Exchanges: 2.5 starch, .5 fat. Carb choices: 2.5.
Let me know if you get a chance to make these. You won’t be disappointed!
sarah
/ January 11, 2011my girls love these cookies!