(image by pomplemousse)

Ingredients

• 2 cups rolled oats
• 1/2 cup dark rye flour
• 1/2 cup whole-wheat pastry/bread flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup Adam’s 100% natural creamy peanut butter
• 4 tablespoons plain yogurt
• 1/3 cup Splenda
• 2 ripe bananas
• 2 large eggs
• 1 tablespoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1/4 cup sunflower seeds

Method

1. Position racks in the upper third of the oven and preheat to 350oF. Spray 2 baking sheets with oil.
2. Mix oats, dark rye flour, whole-wheat flour, cinnamon, and baking soda in a medium bowl. Beat peanut butter and yogurt in a large bowl until blended into a paste. Add Splenda and the 2 bananas once they have been mashed; then add in the eggs and vanilla extract. Continue beating until everything is well combined. Stir in the dry mixture with a wooden spoon until just moistened. Stir in chocolate chips, walnuts, and sunflower seeds.
3. With damp hands, form batter into 2″ diameter circles about 1/2″ high. Gently place them on a prepared baking sheet.
4. Bake the cookies until golden brown, about 12 minutes, on the top rack. Cool on the pans for 2 minutes, and then transfer the cookies to a wire rack to cool completely. Makes about 26 cookies.

There you have it. Enjoy!

Have a better idea or suggestions for ingredients to add/remove? Please leave a comment. I’d be glad to hear from you.