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Air-Fryer Breakfast Cookies

I used to buy name-brand breakfast cookies from the supermarket, but since I found this recipe I've enjoyed making my cookies more than buying them. —Linda Burciaga
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    1 dozen

Ingredients

  • 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

Directions

  • 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.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.
  • Nutrition Facts
    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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