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PB, Banana, and Oat Cookies

Photo: Oxmoor House
Hands-on time 15 mins
Total time 59 mins
Yield

Serves 47 (serving size: 1 cookie)

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

Nutrition Information

  • 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
  • iron 0.5 mg
  • sodium 54 mg
  • calcium 6 mg

How to Make It

  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.

Gluten-Free Baking