Snack: PB, Banana, and Oat Cookies Recipe | MyRecipes

Recipe by Robert Landolphi 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.

This recipe includes superfoods such as:

Sunflower Seeds

Health benefits of PB, Banana, and Oat Cookies Recipe | MyRecipes

Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium.

Ingredients

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

Instructions

Preheat oven to 350 °.
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.
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.
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.