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PB, Banana, and Oat Cookies




Source of Recipe


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PB, Banana, and Oat Cookies

Gluten Free
Robert Landolphi, Gluten-Free Baking, - Cooking Light - July 2014
Serves 47 (serving size: 1 cookie)
Total time: 59 Minutes

At just 82 calories a pop, these gluten-free cookies are a healthy indulgence packed with peanut butter, bananas, rolled oats, and chocolate minichips. Pack one or two in your lunchbox for a yummy midday pick me up.

Ingredients:
1.8 ounces flaxseed meal (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
2 3/4 cups certified gluten-free old-fashioned rolled oats
1 teaspoon baking soda
3/4 cup peanut butter
2 tablespoons non-dairy buttery spread (such as Earth Balance)
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup mashed ripe banana
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/3 cup semisweet chocolate minichips
1/4 cup unsalted, roasted sunflower seeds

Preparation:
1. Preheat oven to 350°.

2. Weigh or lightly spoon flaxseed meal and flour into dry measuring cups; level with a knife. Combine flaxseed meal, flour, oats, and baking soda in a medium bowl; stir with a whisk.

3. Place peanut butter, buttery spread, and sugars in a large bowl; beat with a mixer at medium speed until blended. Add banana, vanilla, and eggs, beating until blended. Add flour mixture, minichips, and sunflower seeds, beating until incorporated.

4. Drop by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool completely on pans before serving.

One cookie equals: Calories 82; Fat 4.2 g (Satfat 1 g, Monofat 1.6 g, Polyfat 1.2 g); Protein 2.7 g; Carbohydrate 9 g; Fiber 1.3 g; Cholesterol 8 mg; Sodium 54 mg