Forget power bars. These tasty treats are packed with fiber and protein – perfect for beating the afternoon slump.
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.