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Muesli Cranberry Breakfast Cookies

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Betty Crocker Kitchens
Updated May 5, 2015
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These easy muesli breakfast cookies are great for on-the-go eating.

Muesli Cranberry Breakfast Cookies

  • Prep Time 20 min
  • Total 55 min
  • Servings 12
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
  • Step 
    2
    In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
  • Step 
    3
    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.
  • Step 
    4
    Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.

Nutrition

210 Calories
9g Total Fat
4g Protein
28g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
25mg
1%
Potassium
210mg
6%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
14%
Sugars
16g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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