Chocolate Granola Banana Cookies

When it snows on a "spring" day in April, you have to do something to cheer yourself up...so tonight I baked! Justin is working late so I decided to whip up a batch of some cookies for the kids before making dinner when he gets home later.

I got the idea for this recipe after seeing a friend post a very similar recipe on Facebook a few weeks back. Plus, I've been trying to find new ways to incorporate the ever-so-delicious Whirlybird Granola I have in my pantry. Since Whirlybird is all-natural and 100% handmade, you can feel good about eating these cookies.

With only 3 ingredients and hardly any prep time, this was a very simple way to make a batch of cookies, and the result was rather tasty!!

INGREDIENTS:

- 1 cup of chocolate granola (I used Whirlybird Granola...order yours here: http://whirlybirdgranola.com/ )

- 3 ripe bananas, cut into small circles

- 2 tbsp of Light Butter Spread made with Canola Oil (I use Land-O-Lakes brand)

HOW-TO:

Preheat your oven to 350*.

Put all of the ingredients in a large bowl and mix together using a potato masher until the bananas are pretty well mashed and the ingredients are well combined. Refrigerate for 15 minutes.

Drop tablespoons of the cookie mixture on a cookie sheet - you should get 14 cookies.

Bake for 12 minutes & then let cool for 5 minutes before eating.

ENJOY!

TIPS:

- The combo of granola & bananas makes this the perfect breakfast on the go!

- This is a great way to sneak in a fruit serving into your kids diet, and they will never know they're eating healthy.

- Using the light butter spread cuts down on fat, calories, and cholesterol.

Nutritional Facts per Serving (recipe yields 7 servings of 2 cookies per serving):

- Calories: 150

- Fat: 5g

- Sodium: 49mg

- Protein: 3g

- Carbs: 24g