These are almost fat-free because I added mini-chocolate chips. I had a feeling that my family wouldn't eat them just the way they were without the chocolate chips. I got the recipe from blog.fatfreevegan.com. Of course I altered it a little bit depending on what I had on my pantry.
I doubled everything because we are going to a friends house for dinner and we are bringing dessert.
2 tsp. ground flaxseed4 tablespoons water
2 cup regular or quick oats
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon of pumpkin spice
1 teaspoon vanilla
1 cup honey
2 banana, mashed
Preheat the oven to 375.
In a small mixing bowl, combine the flaxseed with the water and set aside until thickened
Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl.
Add the honey, vanilla, mashed banana, to the flaxseed mixture and combine well. Pour into the dry mixture and stir well but don't overmix.
Add chocolate chips and mix just until blended.
I used a cookie scoop that I got from Pampered Chef for my husband since he is the cookie maker in the house usually. Not this time, though.
Drop by heaping scoops onto a baking sheet. I used 1/2 scoop because I like smaller cookies.
Flatten each cookie slightly with a plastic fork./knife sprayed with PAM.
Bake for 8-10 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.
Servings: 36
In a small mixing bowl, combine the flaxseed with the water and set aside until thickened
Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl.
Add the honey, vanilla, mashed banana, to the flaxseed mixture and combine well. Pour into the dry mixture and stir well but don't overmix.
Add chocolate chips and mix just until blended.
I used a cookie scoop that I got from Pampered Chef for my husband since he is the cookie maker in the house usually. Not this time, though.Drop by heaping scoops onto a baking sheet. I used 1/2 scoop because I like smaller cookies.
Flatten each cookie slightly with a plastic fork./knife sprayed with PAM.
Bake for 8-10 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.
Servings: 36
What a great recipe! I love the idea of healthy flax seed in the cookies....and chocolate and banana together is delicious!
ReplyDeleteThis is a great recipe. I can't wait to bake them. Thanks for stopping by.
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