Prep Time
20 minutesBake Time
6-8 minutesRating
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Loading...| 1 cup mashed ripe bananas (about 2 medium) | |
| 1/2 cup chunky peanut butter | |
| 1/2 cup honey | |
| 1 teaspoon vanilla extract | |
| 1 cup Rogerd Foods Large Oats | |
| 1/2 cup ROGERS FOODS® WHOLE GRAIN 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 |
| 1. | Preheat your Air Fryer to 300°. |
| 2. | Beat the mashed bananas, peanut butter, honey and vanilla until blended. |
| 3. | In a separate bowl, mix the Rogers Oats, flour, milk powder, cinnamon, salt and baking soda together until combined. |
| 4. | Add the wet banana mixture into the dry mixture and stir until just combined. Add in the dried cranberries or raisins. |
| 5. | Bake your breakfast cookies in batches. Drop 1/4 cup of dough about 2 inches apart onto the greased tray in your air-fryer basket - flatten to about 1/2-inch thickness for each. |
| 6. | Bake your cookies until lightly browned, around 6-8 minutes. |
| 7. | Leave to cool in the basket for about 2 minutes and finish cooling on wire racks. |
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