• 1.8 ounces flaxseed meal (about 1/2 cup)
  • 1.8 ounces oat flour (about 1/2 cup)
  • 2 3/4 cups certified gluten-free old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 3/4 cup peanut butter
  • 2 tablespoons non-dairy buttery spread (such as Earth Balance)
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/3 cup semisweet chocolate minichips
  • 1/4 cup unsalted, roasted sunflower seeds

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.

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