These look so good!

Healthified Oatmeal Peanut Butter Breakfast Cookies

86% less sat fat • 71% less sodium than the original recipe—see the comparison. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast. We promise not to tell your inner-child that it's actually a nutritious way to jump-start your day.

prep time:20 min

start to finish:50 min

makes:12 Servings

	Nonstick cooking spray
1/2	cup mashed banana (about 1 large)
1/2	cup chunky natural peanut butter (unsalted and unsweetened)
1/2	cup honey
1	teaspoon vanilla
1	cup rolled oats
1/2	cup Gold Medal® whole wheat flour
1/4	cup nonfat dry milk powder
2	teaspoons ground cinnamon
1/4	teaspoon baking soda
1	cup dried cranberries or raisins
1.	Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2.	Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3.	Bake, one sheet at a time, for 14 to 16 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.

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2 

*Percent Daily Values are based on a 2,000 calorie diet.