“Butterless” Oatmeal, Raisin and Pecan Cookies

Recipe Directions

2 ripe (medium) bananas
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 egg whites
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup ground flaxseed meal
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/2 cups old-fashioned oats*
1/2 cup raisins
1/2 cup finely chopped pecans

Preheat oven to 350 degrees F.

Place bananas and both sugars into the large bowl of an electric mixer, and cream together on medium. Add egg whites and vanilla extract. Blend well.

In a medium bowl combine both flours, flaxseed, baking soda, cinnamon and salt, and whisk to blend well. Add flour mixture to banana mixture, folding to incorporate.

Gently stir in oats, raisins and pecans. Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper. Bake 12 minutes or until cookies just begin to brown. Let cookies cool until they can be removed to cooling racks. Cool at least 10 minutes or until room temperature. Store in cookie tins or other airtight containers for up to 1 week.

* Cooking Notes

Use uncooked old-fashioned oats, also called rolled oats.