- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Servings: 16
- Course: Dessert
Forget power bars. These tasty treats are packed with fiber and protein – perfect for beating the afternoon slump.
- Reynolds® Parchment Paper
- 1 1/3 cup rolled oats
- 1/2 cup chopped walnuts or pecans
- 1 egg
- 1/3 cup peanut butter
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cup flaxseed meal
- 1/4 cup white whole-wheat flour or all-purpose flour
- 1/4 cup chopped dark chocolate
Preheat oven to 300°F. Line a cookie sheet with Reynolds® Parchment Paper; set aside.
In a shallow baking pan, combine oats and walnuts. Bake about 20 minutes or until light brown, stirring occasionally; cool.
Increase oven temperature to 350°F. In a medium bowl, combine egg, peanut butter, brown sugar, honey, vanilla, and salt. Stir in oat mixture, flaxseed meal, flour, and chocolate until combined.
Using a medium cookie scoop, portion dough onto prepared cookie sheet (or measure 1 1/2-tablespoon portions). Using wet fingers, flatten dough balls to 1/2 inch.
Bake 9 to 10 minutes or until firm around edges and light brown. Cool 1 minute on cookie sheets. Remove; cool completely on wire racks.
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