I love these cookies for breakfast, snack, dessert - you name it. I make them gluten-free by substituting the wheat pastry flour for 1 1/2 cups of a gluten free flour blend, plus 1/4 tsp. xanthum gum.Yield: 12-16 cookies
|1/4 cup||loosely packed brown sugar|
|2 teaspoons||vanilla extract|
|1||medium ripe banana, mashed|
|1 1/2 tablespoons||honey|
|1/4 cup||unsalted butter, melted and cooled|
|1 1/2 cups||whole wheat pastry flour|
|1 cup||old-fashioned oats|
|2 tablespoons||ground flaxseed|
|1 teaspoon||baking soda|
|2 tablespoons||peanut butter, melted|
|1/2 cup||chocolate chips|
|1/4 cup||dried cherries (or dried fruit of your choice!)|
Preheat oven to 350 degrees F. In a bowl, mix flour, oats, salt, baking soda, cinnamon and flaxseed together, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, mashed banana, melted and cooled butter and honey and mix until combined and somewhat smooth (it’s okay if banana chunks remain).
Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed. Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick baking sheet, placing them about 2 inches apart. Bake for 10-12 minutes, or until set and lightly golden around the edges. Cookies will not spread much and will probably hold their form, but get a bit puffy and fat.