These cookies are filling and appealing for people who aren't big breakfast eaters. They also make a good snack.
Servings: 184-inch / [i]10 cm[/i] cookies
Author: Mary Gillespie
1tablespoon/ 15 ml ground flax
3tablespoons/ 45 ml water
1/2cup/ 125 ml peanut butter
1/4cup/ 60 ml honey
2medium bananasmashed (about 1 cup / 250 ml)
2-1/2cups/ 625 ml oatmeal
1/2cup/ 125 ml whole wheat flour
1teaspoon/ 5 ml baking powder
1/2teaspoon/ 2.5 ml salt
1/2cup/ 125 ml chopped dates*
1/2cup/ 125 ml shredded coconut*
1/2cup/ 125 ml sunflower seeds*
1/2cup/ 125 ml chocolate chips*
Preheat oven to 350 degrees F / 176 degrees C. Prepare baking sheet by lining with parchment paper or greasing lightly.
In small bowl, stir together ground flax and water. Let the mixture sit for 5 minutes.
While the flax is soaking, beat peanut butter and honey together in a separate bowl until very smooth. Add the mashed bananas and blend thoroughly. Stir in the soaked flax (it should have become slightly thicker).
Stir until the ingredients are mixed and the dates and chocolate chips are evenly distributed in the dough.
Scoop up about 1/3 cup of dough and form into a ball. Flatten between your hands and place on prepared baking sheet. The cookies should be about 1 inch / 2.5 cm thick. Complete with remaining dough. You can fit about 8 -10 cookies on a sheet.
Bake for 25-30 minutes, or until lightly browned. (If your oven tends to be a bit hot and cooks things quickly, you can reduce the heat slightly.)
Remove baked cookies from baking tray and let cool at least 15 minutes before serving. They taste best when completely cooled.
*You can use any combination of add-in ingredients to make a total of 2 cups.
You can substitute tahini, sunflower butter or another nut butter for the peanut butter.
You can use 1 egg in place of the ground flax and water.