3/4 cup firmly packed brown sugar
1/2 cup 60% vegetable oil spread with no trans fat
1 large egg
1 teaspoon vanilla extract
1-1/4 cups mashed ripe bananas (about 3 medium)
1 cup all-purpose flour
2/3 cup whole-wheat flour
2 to 2-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Quaker oats (quick or old fashioned uncooked*)
1/2 cup broken dried banana chips (optional)
1 cup peanut butter, cashew butter or almond butter
Heat oven to 350ºF.
In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well.
Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
Drop dough by heaping measuring tablespoonfuls 2-inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.
Makes 2 dozen.
*Note: If using old fashioned oats, add 3 tablespoons additional whole-wheat flour.
Nutritional Analysis:
1 sandwich.
Calories 180, Calories From Fat 80, Total Fat 9g, Saturated Fat 1.5g, Cholesterol 10mg, Sodium 150mg, Total Carbohydrates 22g, Dietary Fiber 2g, Sugars 9g, Protein 5g.