SANDEE'S BREAKFAST COOKIES

1 large banana, mashed
1/2 cup natural crunchy peanut butter
1/2 cup honey (I use Agave)
1 teaspoon vanilla
1 cup rolled oats
1/2 cup almond flour
1/4 cup nonfat dry milk
2 teaspoons cinnamon
1/4 teaspoon baking soda
1 cup raisins (or any dried fruit)
1 cup walnuts, chopped

Preheat oven to 350°. Lightly grease two cookie sheets (I use Silpat instead for easier cleanup). In a large bowl, stir together the banana, peanut butter, honey, and vanilla. In a smaller bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until thoroughly combined. Add fruit and nuts, stirring until evenly distributed throughout the dough. Using a tablespoon or a cookie scoop, drop mounds of dough onto the baking sheet. With a spatula dipped in water, flatten each cookie until 2-3 inches round and about 1/2 inch thick. Bake for 12-15 minutes or until brown. Cool on wire racks. Store in an airtight container for up to 3 days or freeze. Makes about 20 cookies.

*I like to keep my cookies in the freezer and eat them straight from the freezer. They are crunchy that way. A healthy snack at any time—especially when traveling and you need a “pick-me-up”!