I made these cookies. I let the boys (my two plus a friend) have a small bite of the cookie dough. They were so excited that all three ran into the kitchen and started having a countdown as to when the first batch of cooked would be finished. To their disappointment, they learned that as soon as they came out of the oven, they had to set on the cooling rack for another two minutes - this started the countdown again. They grabbed the cookies so fast I had to make them give me two so that Scott and I could try them. They are EXCELLELLENT! However, because they are so good, they could become a trigger food. When the second batch came out, I told them they had to wait for me to take a picture before they ate anymore.
Banana & Peanut Butter Cookies
- 2 cups whole-wheat pastry flour (I used white whole wheat flour)
- 1/4 cup mini dark chocolate chips, optional
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, flax seed, baking soda and salt. Set aside.
- In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
- Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.
Recipe from: http://cleaneatingmag.com
Makes 28 cookies
Serving size: 1 cookie
Weight Watchers according to nutritional information listed above: 3 pp+