Pb, Banana, And Oat Cookies

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. 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.
4. Drop by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350u0b0 for 12 minutes or until edges of cookies are lightly browned. Cool completely on pans before serving.

meal, flour, rolled oats, baking soda, peanut butter, nondairy buttery, sugar, brown sugar, mashed ripe banana, vanilla, eggs, chocolate minichips, sunflower seeds

Taken from www.myrecipes.com/recipe/pb-banana-oat-cookies (may not work)