How to make it

  • Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
  • In a large bowl, stir together banana, peanut butter, honey, and vanilla.
  • In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
  • Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
  • 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 2¾-inch round, about ½ inch thick.
  • Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  • Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

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