MUESLI CRANBERRY BREAKFAST COOKIES

Muesli Cranberry Breakfast Cookies image

These easy muesli breakfast cookies are great for on-the-go eating.

Provided by Betty Crocker Kitchens

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

1/2 cup mashed ripe banana (1 medium)
1/2 cup natural peanut butter
1/3 cup real maple syrup
2 teaspoons vanilla
1 cup Nature Valley™ toasted oats muesli original
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
3/4 cup dried cranberries

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
Drop by heaping tablespoonsful 3 inches apart on cookie sheet. Dip back of spoon in water, and flatten dough slightly to form 2 1/2-inch round.
Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 16 g, TransFat 0 g