"Gild The Lily" Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
3 ripe bananas, cut into chunks2 tsp honey1/2 tbsp vanilla 1 cup flour1 cup whole wheat flour1/3 cup rolled oats1/4 cup wheat germ1/2 tbsp cornstarch2 tbsp ground flaxseed3/4 tsp baking soda1/2 tsp baking powder1/2 cup butter, softened1 cup smooth peanut butter (not natural)1/2 cup sugar1/2 cup brown sugar1 egg1 cup chocolate chips10 miniature peanut butter cups, quartered and frozenSea salt, for sprinkling
Preheat oven to 400F, lightly grease a small baking dish.
Place bananas into the dish and bake for 30 minutes.
Drain the excess liquid from the baking dish, add honey and vanilla and mash completely. Set aside to cool slightly.
Reduce oven to 350F.
In a large bowl, combine the flours, oats, wheat germ, cornstarch, flaxseed, baking soda and baking powder. Set aside.
In a large bowl, beat the butter, peanut butter, and sugars until smooth.
Add the egg and mix well.
Add the mashed banana mixture and blend in, then add the flour mixture and beat thoroughly.
Stir in the chocolate chips and peanut butter cup pieces.
Portion onto an ungreased sheet and sprinkle with sea salt.
Bake one sheet at a time for 11 minutes (keep remaining dough in the fridge). Do not over bake!
Cool completely on the sheets.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Place bananas into the dish and bake for 30 minutes.
Drain the excess liquid from the baking dish, add honey and vanilla and mash completely. Set aside to cool slightly.
Reduce oven to 350F.
In a large bowl, combine the flours, oats, wheat germ, cornstarch, flaxseed, baking soda and baking powder. Set aside.
In a large bowl, beat the butter, peanut butter, and sugars until smooth.
Add the egg and mix well.
Add the mashed banana mixture and blend in, then add the flour mixture and beat thoroughly.
Stir in the chocolate chips and peanut butter cup pieces.
Portion onto an ungreased sheet and sprinkle with sea salt.
Bake one sheet at a time for 11 minutes (keep remaining dough in the fridge). Do not over bake!
Cool completely on the sheets.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 197.4
- Total Fat: 10.5 g
- Cholesterol: 15.4 mg
- Sodium: 82.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.1 g
- Protein: 4.6 g
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