Flax Seed Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3/8 cup banana puree2 tsp olive oil (need not be exact)3/4 cup brown sugar3/4 cup granulated sugar1 1/2 cup flax seed meal4 eggs for the egg white1 tsp vanilla1 3/4 cup oat flour1/2 tbsp baking soda1 1/2 cup oatmeal
Makes 14-15 cookies. 1 Cookie = 1 serving
FYI: The banana puree is the body of the butter substitute, while the olive oil helps give the cookie texture. Cutting down on sugar is recommended because of the sweetness of banana, and especially if you love oats!
Cream banana puree, olive oil, and sugars. Add flaxseed and mix. Add vanilla extract and egg whites, being sure not to drop the yolk into the dough! Mix.
Preheat oven to 350F
Combine the oats, oat flour, and baking soda with other ingredients. Don't have oat flour on hand? No problem, just make your own with oats and a blender.
Dough should be gooey but thick enough to make 2" diameter balls with one hand. Place balls of dough on baking sheet, leaving about 2" between cookies. This butter-free cookie does not flatten out that well, so smoosh the balls if you'd like!
Bake for 13-15 minutes. Keep an eye on them, they can burn.
Remove from oven and let cool, either on the tray or on wire rack.
Store in an airtight container.
Number of Servings: 15
Recipe submitted by SparkPeople user RALDIVA.
FYI: The banana puree is the body of the butter substitute, while the olive oil helps give the cookie texture. Cutting down on sugar is recommended because of the sweetness of banana, and especially if you love oats!
Cream banana puree, olive oil, and sugars. Add flaxseed and mix. Add vanilla extract and egg whites, being sure not to drop the yolk into the dough! Mix.
Preheat oven to 350F
Combine the oats, oat flour, and baking soda with other ingredients. Don't have oat flour on hand? No problem, just make your own with oats and a blender.
Dough should be gooey but thick enough to make 2" diameter balls with one hand. Place balls of dough on baking sheet, leaving about 2" between cookies. This butter-free cookie does not flatten out that well, so smoosh the balls if you'd like!
Bake for 13-15 minutes. Keep an eye on them, they can burn.
Remove from oven and let cool, either on the tray or on wire rack.
Store in an airtight container.
Number of Servings: 15
Recipe submitted by SparkPeople user RALDIVA.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 65.3 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 5.4 g
- Protein: 6.5 g
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