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.

Mixing the wet ingredients

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.

The Finished Product!

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!