AKA Chocolate saw dust. (They're not quite that bad, and I have freinds that love them. )
4 squares Baker's semi-sweet chocolate
1 Banana
2 T Peanut Butter (Natural - peanuts only)
1 Egg
.25 t Vanilla
.5 C Whole Wheat Flour
.5 C Old Fashioned Oats
.25 t Baking Powder
Preheat oven to 350f
1) Melt peanut butter with chocolate in microwave for 30 seconds. Continue microwaving in 15 second intervals until mixture will stir together - don't over micro or chocolate will burn (ick!) As soon as peanut butter is stirrable, chocolate will melt into it while you stir. Once smooth set aside.
2) Mash banana & egg with vanilla until smooth. Then add to chocolate & combine well.
3) Combine flour oats & baking powder, then stir into chocolate mixture - do not over mix!
4) Drop with an
ice cream scoop unto ungreased baking sheet (I line with parchment paper - no sticking & easier cleanup).
5) Bake for 12 - 15 minutes until shiny & sort of firm.
6) Cool on baking sheet for 1 minute, then remove to wire rack to cool completely.
7) Store in air-tight container at room temp for up to 4 days.
Yield - 16 cookies (roughly 100 calories each)
Prot = 3g
Carb = 12g (fiber = 2g, sugars = 5g)
Fat = 4g (sat = 2g, tran = 0g)
Relatively low Glycemic load, and not a bad amino acid profile. Pretty good on B vitamins, and some of the essential minerals.
TEAM BIG PAY CHECK 
