Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Banana Oat Cookies

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Servings: 4

    • 2 Tbsp ground flax seed 
    • 5 Tbsp water 
    • 2 medium ripe bananas 
    • ½ cup natural peanut butter 
    • 2 Tbsp refined coconut oil 
    • 3 Tbsp maple syrup 
    • 1 tsp pure vanilla extract 
    • 1 ½ cup gluten-free rolled oats 
    • ½ cup oat flour 
    • ½ cup almond meal 
    • ½ tsp baking powder 
    • ½ tsp baking soda 
    • ¼ tsp salt 
    • 3 Tbsp chopped walnuts 
    • ½ cup dairy-free semi sweet chocolate chips
      1. Preheat the oven to 350℉. In a large bowl mix flax and water. Set aside for five minutes.
      2. Mash in bananas until well blended, then add peanut butter, baking powder, baking soda, melted coconut oil, maple syrup, salt, vanilla and stir.
      3. Add oats, oat flour and almond meal and mix well.
      4. Stir in walnuts and chocolate chips then refrigerate for 5 minutes.
      5. Drop by spoonfuls onto parchment or silpat lined baking sheets and bake for 15-18 minutes until slightly golden brown.
      6. Let cool and store in the refrigerator.

Servings: 4     

Calories: 666

Fat: 39.3g

Sodium: 322mg

Carbohydrate: 63.5g

Dietary Fiber: 9.8g

Sugars: 25.9g     

Protein 19.7g


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