Oatmeal Breakfast Cookie

Step 1

Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.

Step 2

In a large bowl, stir together banana, peanut butter, honey, and vanilla.

Step 3

In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.

Step 4

Stir the oat mixture into the banana mixture until combined. Stir in raisins.

Step 5

Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾-inch round, about ½ inch thick.

Step 6

Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.

Step 7

Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.