Ingredients for 24 servings:
1. 1 1/2 cups unbleached all-purpose flour
2. 1/4 cup ground flax seeds
3. 1/2 teaspoon baking soda
4. 1 small ripe banana
5. 1/2 cup firmly packed brown sugar
6. 1/4 cup softened unsalted butter
7. 1/4 cup peanut butter (I used half low fat and half all natural peanut butter)
8. 1 large egg
9. 1 teaspoon vanilla extract
10. 1 cup chocolate chips

Directions:
1. Preheat oven to 375.
2. Lightly spray baking sheets with non-stick spray.
3. Combine flour, baking soda and flax seed in a small bowl and set aside.
4. In a medium mixing bowl, beat together banana, brown sugar, butter, and peanut butter until light and fluffy.
5. Add egg and vanilla; mix well.
6. Gradually add flour mixture until a dough forms. Mix in chocolate chips.
7. Refrigerate dough for 30 minutes.
8. Place approximately 1 inch sized dough balls 2 inches apart on cookie sheets.
9. Use fork to press crisscross pattern onto each cookie.
10. Bake in batches until edges are set, about 8-10 minutes.
11. Use wire racks to cool cookies completely.

Enjoy your meal!