Air-Fryer Breakfast Cookies
Prep: 20 min. Cook: 10 min./batch
1 cup mashed ripe bananas (about 2 medium)
1/2 cup chunky peanut butter
1/2 cup honey
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dried cranberries or raisins
Preheat air fryer to 300°. Beat banana, peanut butter, honey and vanilla until blended. In another bowl, combine oats, flour, milk powder, cinnamon, salt and baking soda; gradually beat into banana mixture. Stir in dried cranberries.
In batches, drop dough by 1/4 cupfuls 2 in. apart onto greased tray in air-fryer basket; flatten to 1/2-in. thickness.
Cook until lightly browned, 6-8 minutes. Cool in basket 1 minute. Remove to wire racks.
Serve warm or at room temperature. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving or, if desired, reheat in a preheated 300° air fryer until warmed, about 1 minute.
1 cookie: 212 calories, 6g fat (1g saturated fat), 0 cholesterol, 186mg sodium, 38g carbohydrate (25g sugars, 4g fiber), 5g protein.
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