Banana Oat Cookies
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Ingredients
- 1 cup banana, mashed, use overripe banana
- 1/2 cup yogurt, low-fat plain
- 1/4 cup water
- 1 cup quick oats (not "instant")
- raisins (1/2 cup, optional)
- sunflower seeds (1/2 cup, optional)
- cinnamon (optional)
Instructions
- Wash hands with soap and water. Make sure utensils and counter top are clean.
- Preheat oven to 375 °F.
- Mix mashed bananas with yogurt and water.
- Add quick oats. Mix well.
- Add optional raisins or sunflower seeds if you wish and mix well.
- Add optional cinnamon to taste if you wish and mix well.
- The batter should be thick and easily to scoop with a spoon.
- Grease a baking sheet. Place a tablespoon of dough on the sheet, press lightly a make a flat disk. Repeat with remaining dough. Refrigerate if any is remaining in the bowl.
- Bake at 375 °F for 20 minutes. Flip cookies over and return to oven to bake 15 minutes longer or until cookie are crisp.
Nutrition
| Calories | 23 |
|---|---|
| Protein | 1 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from University of Minnesota Cooperative Extension Service