Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
59 mins
Yield:
Serves 47 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

82 calories; fat 4.2g; saturated fat 1g; mono fat 1.6g; poly fat 1.2g; protein 2.7g; carbohydrates 9g; fiber 1.3g; cholesterol 8mg; iron 0.5mg; sodium 54mg; calcium 6mg.
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