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Ingredients
- 1 large egg
- Parchment paper
- 2 cups quick-cooking oats
- ⅓ cup chopped pecans
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 medium, ripe banana
- ½ cup creamy peanut butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 16 teaspoons reduced-sugar strawberry jam (or preserves)
Steps
- Set egg out to come to room temperature. Line baking sheet with parchment paper. Combine in medium bowl: oats, pecans, baking powder, baking soda, salt, and cinnamon.
- Mash banana in large bowl. Whisk in egg, peanut butter, honey, and vanilla until blended. Stir in oatmeal mixture until combined. Scoop (or form) dough into 1-inch balls; chill 30 minutes. Preheat oven to 350°F.
- Arrange dough balls on baking sheet and press into ¾-inch-thick discs. Press indentation into center of each disc.
- Bake 8–10 minutes until edges are golden and centers are set. Let stand to cool on pan 5 minutes before removing to rack to cool completely. Spoon 1 teaspoon jam into indentation on each cookie. Serve. (Makes about 16 cookies.)
Amount per 1⁄16 recipe serving: Calories 140, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 10mg, Sodium 170mg, Total Carb 16g, Fiber 2g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 2%