1/2 cup canola oil
1/4 cup ground flaxseed
3/4 cup Ideal brown sugar substitute*
2 medium to large bananas**, mashed
1 large egg
1/2 tsp lemon flavoring***
1/2 tsp vanilla flavoring
2 cup white whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped pecans
In a 2-quart mixing bowl, using an electric mixer, mix together the canola oil, flaxseed, and brown sugar substitute until well blended. Add the bananas and mix in well. Add the egg and the flavorings and beat to combine.
Combine the flours, baking powder, baking soda, and salt. Gradually add the mixture to the banana mixture. Stir in the pecans.
Lightly spray cookie sheets with nonstick cooking spray. Place cookies by heaping teaspoonfuls or scant tablespoonfuls approximately 2-inches apart on the cookie sheets. Bake at 350 degrees 8 to 10 minutes or until the edges are lightly browned.
Yield: 2 to 3 dozen cookies
*Locally I get this brand at Albertson's and Kroger. Kroger also sells it under the Kroger brand but it says Ideal on the back. If you don't have it, use something similar or 1/2 cup Splenda brown sugar blend.
**You want at least a level cup of mashed bananas.
***You can substitute another half teaspoon of vanilla extract or if you miss the butter in this cookie, use butter flavoring. I eliminate almost all butter from my baking so I am used to not having the butter flavor. If you miss it, substitute butter flavoring here.