Banana Oat Breakfast Cookies

So life without Ellie and Darla has been somewhat dull. Being home, however, is always a treat. I found this recipe in a magazine my mom had lying around the house and I decided to try it (with some alterations of course). These breakfast cookies are great warm, but as always, I prefer things frozen.

Here's to you Ellie and Darla!

Banana Oat Breakfast Cookies

2 bananas, mashed

1/4 cup peanut butter

1/4 cup almond butter

1/2 cup honey (because we didn't have honey at the time I used 4 packets of Truvia, a natural sweetener and a splash of almond milk to make up for the lack of wet ingredients)

1 teaspoon vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup non fat dry milk powder (I didn't add this, being that I used almond milk instead)

2 teaspoons cinnamon

1/4 teaspoon baking soda

1/2 cup dried cranberries

1/2 cup golden raisins

Preheat oven to 350. Lightly coat a baking sheet with cooking spray.

Mash the bananas in a large bowl. Stir in peanut and almond butter, along with honey (or your choice of sweetener) and vanilla.

In a small bowl combine oats, wheat flour, dry milk powder, cinnamon, and baking soda.

Stir the oat mixture into the banana mixture until combined. Stir in the cranberries and raisins.

Use a 1/4 cup measure to drop mounds on the cookie sheet. Use a wet spoon to flatten out a bit. Bake for 14-16 min. Place on a wire rack to cool.

Makes 12 cookies. Each cookie has approximately 220 calories.