Photo: Oxmoor House
Hands-on Time
15 Mins
Total Time
59 Mins
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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

Ratings & Reviews


May 12, 2018
I was looking for a lower carb healthier version of PB cookies that were also low in refined sugars and came across this one. All the ingredients were ones that I regularly have on hand so I decided to give them a try. Delicious! Not overly sweet, light, soft, chewy, and totally satisfying. Great recipe!


September 07, 2015
These cookies were delicious. They were soft and sweet enough and the banana/pb was not overwhelming. Great texture and flavor. A great recipe to use up old bananas!

Great healthy desert/snack

April 04, 2016
Very balanced flavor, easy to make and satisfying! What more could you ask for? What, they are actually healthy, too!