Chewy Banana Peanut Butter Oatmeal Cookies w Flax Seeds
Nutritional Info
- Servings Per Recipe: 78
- Amount Per Serving
- Calories: 70.1
- Total Fat: 3.9 g
- Cholesterol: 3.3 mg
- Sodium: 68.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.3 g
- Protein: 1.7 g
View full nutritional breakdown of Chewy Banana Peanut Butter Oatmeal Cookies w Flax Seeds calories by ingredient
Introduction
These are a great way to get your fiber and antioxidants in a cookie! I make these with a Small Size Pampered Chef Cookie Scoop, thus the 78 cookies per recipe. My 5 year old loves these! And they would be amazing with some dark chocolate chips added. Great chewy texture with the added crunch of the flax seeds and sweetness of the bananas. For more of a peanut butter flavor, added chopped peanuts!These are a great way to get your fiber and antioxidants in a cookie! I make these with a Small Size Pampered Chef Cookie Scoop, thus the 78 cookies per recipe. My 5 year old loves these! And they would be amazing with some dark chocolate chips added. Great chewy texture with the added crunch of the flax seeds and sweetness of the bananas. For more of a peanut butter flavor, added chopped peanuts!
Number of Servings: 78
Ingredients
-
1 stick Butter (equal to 1/2 cup)
1 small Banana (about 6" to 6-7/8" long)
3/4 cup White Sugar
3/4 cup Brown Sugar, unpacked
1/2 cup Egg substitute, (like Eggbeaters, equivalent to 2 eggs)
1 tsp Vanilla Extract
1 cup Skippy Natural Peanut Butter with Honey
1 cup Whole Wheat Flour
2 tsp Baking Soda
1/4 tsp Salt
2.5 cups Quick Oats, dry
1 cup Red Mill Organic Whole Flax Seeds
Directions
Preheat oven to 375 degrees.
Using room temperature butter, cream butter and sugars in a mixing bowl using a mixer at medium speed.
Add Egg Substitute, Vanilla and Peanut Butter to the bowl, mix well.
Slowly add flour, baking soda and salt to the bowl and incorporate with wet ingredients using mixer on low speed.
Stir in Oats and Flax Seeds with a spatula until well combined.
Using a small cookie scoop, drop by scoopfuls onto an ungreased cookie sheet. No need to press these cookies, they will spread just to the perfect height.
Check cookies at about 10 minutes. My oven had them ready at 12 minutes per batch. Take them out when just golden brown around the edges. Transfer to a wire rack to cool.
Serving Size: Makes 78 very small cookies, or about 32-36 medium size
Number of Servings: 78
Recipe submitted by SparkPeople user SHELLER226.
Using room temperature butter, cream butter and sugars in a mixing bowl using a mixer at medium speed.
Add Egg Substitute, Vanilla and Peanut Butter to the bowl, mix well.
Slowly add flour, baking soda and salt to the bowl and incorporate with wet ingredients using mixer on low speed.
Stir in Oats and Flax Seeds with a spatula until well combined.
Using a small cookie scoop, drop by scoopfuls onto an ungreased cookie sheet. No need to press these cookies, they will spread just to the perfect height.
Check cookies at about 10 minutes. My oven had them ready at 12 minutes per batch. Take them out when just golden brown around the edges. Transfer to a wire rack to cool.
Serving Size: Makes 78 very small cookies, or about 32-36 medium size
Number of Servings: 78
Recipe submitted by SparkPeople user SHELLER226.