Peanut Butter Breakfast Cookies - Air Fryer
Calories 184 (29% from fat)
Fat 6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 130 mg.
Carb. 35 gram
Fiber 6 gram
Sugar 6 gram
Sugar Alcohol 11 gram
Protein 5 gram
Ingredients
1 cup mashed ripe bananas (About 2 medium.)
1/2 cup chunky peanut butter
1/2 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 tsp. vanilla extract
1 cup old fashioned oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1 cup dried cranberries
(We used Ocean Spray Craisins Dried Cranberries with 50% Less Sugar.)
buttery cooking spray
AIR FRYER RECIPE
1. In a large bowl, beat the banana, peanut butter, honey and vanilla extract until blended.
2. Preheat the air fryer to 300 degrees Fahrenheit.
3. In another bowl, combine the six dry ingredients: oats, wheat flour, milk powder, cinnamon, salt, and baking soda.
4. Gradually mix the dry ingredients into the bowl of wet ingredients. Keep mixing until combined.
5. Stir in the dried cranberries and make sure they're evenly distributed.
6. Lightly coat the air fryer basket with buttery cooking spray.
7. Scoop 1/4 cup batches of the dough onto the greased tray in the air-fryer basket. Flatten them to about 1/2 inch thickness and about 3 inches across.
8. Cook until lightly browned, about 7-8.5 minutes.
9. Let them cool in the basket for an additional minute, then put them on wire racks to cool down. They're best served warm, but individual cookies can be stored in freezer-safe bags or containers for quick reheating later.
OVEN RECIPE
1. In a large bowl, beat the banana, peanut butter, honey and vanilla extract until blended.
2. Preheat the oven to 350 degrees Fahrenheit.
3. In another bowl, combine the six dry ingredients: oats, wheat flour, milk powder, cinnamon, salt, and baking soda.
4. Gradually mix the dry ingredients into the bowl of wet ingredients. Keep mixing until combined.
5. Stir in the dried cranberries and make sure they're evenly distributed.
6. Lightly grease a baking sheet with buttery cooking spray.
7. Scoop 1/4 cup batches of the dough onto the greased baking sheet. Flatten them to about 1/2 inch thickness and about 3 inches across.
8. Bake until golden brown, 14-16 minutes.
9. Let them cool for a couple of minutes, then put them on wire racks to finish cooling down. They're best served warm, but individual cookies can be stored in freezer-safe bags or containers for quick reheating later.
Yield: 12 Servings (1 Cookie per serving.)
Freeze this recipe for easy re-heating later. Make sure each serving is tightly sealed inside small freezer safe containers.
Microwave each serving for approximately 30-40 seconds, depending on microwave strength.
