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.
Serves 47 (serving size: 1 cookie)
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.