My new favorite cookies

Butterless Oatmeal Cookies 

Preheat oven to 350 degrees

2 medium ripe bananas (or use 2/3 c. applesauce)                                 
1 teaspoon baking soda

1 cups light brown sugar, lightly packed                   

1 teaspoon cinnamon

1/2 cup granulated sugar                                   

1/2 teaspoon salt

2 egg whites                                               

2 1/2 cups old-fashioned rolled oats

1 teaspoon vanilla                                           

1/2 cup raisins

1 cup flour                                               

1/2 cup finely chopped pecans

1/2 cup ground flaxseed meal

Place bananas and both sugars into the large bowl of an electric mixer, and cream together on medium high.  Add the egg whites and vanilla.  Blend well. In a medium bowl, combine the flour, ground flaxseed, baking soda, cinnamon and salt, and whisk to blend well.  Add the flour mixture to the banana mixture, folding to incorporate.

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

Yield:  40 cookies

79 Calories  (19 percent from fat), 1.5 g. fat (trace amount saturated), 0 mg cholesterol, 1.5 g. protein, 15 g. carbohydrates, 1 g. dietary fiber, 55 mg. sodium.

Variation:  2/3 cup applesauce, 1 cup chocolate chips.  Omit the cinnamon.