Breakfast Oaties
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
2 dozen sandwiches
- Serves:
- 24
ingredients
- 177.44 ml brown sugar, firmly packed
- 118.29 ml extra-light vegetable oil spread (60% with no trans fat )
- 1 egg
- 4.92 ml vanilla
- 295.73 ml bananas (ripe, mashed, about 3 medium)
- 236.59 ml all-purpose flour
- 157.80 ml whole wheat flour
- 9.85-12.32 ml pumpkin pie spice
- 2.46 ml baking soda
- 2.46 ml salt
- 473.18 ml quaker quick oats (uncooked*) or 473.18 ml old fashioned oats (uncooked*)
- 118.29 ml banana chips, broken, dried (optional)
- 236.59 236.59 ml smooth cashew butter or 236.59 ml almond butter
directions
- Heat oven to 350ºF. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
- Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
- Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
- To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey