Butterless Oatmeal, Raisin and Pecan Cookies

2 ripe (medium) bananas 1 cup light brown sugar, lightly packed#189; cup granulated sugar2 egg whites1 teaspoon vanilla extract1 cup all-purpose flour#189; cup whole-wheat flour#189; cup ground flaxseed meal1 teaspoon baking soda1 teaspoon cinnamon#189; teaspoon salt2#189; cups old-fashioned oats (see note) #189; cup raisins#189; cup finely chopped pecansHeat the oven to 350 degrees.Place the bananas and both sugars into the large bowl of an electric mixer, and cream together on medium high. Add the egg whites and vanilla extract. Blend well.In a medium bowl, combine the flours, flaxseed, baking soda, cinnamon and salt, and whisk to blend well. Add the flour mixture to the banana mixture, folding to incorporate.Gently stir in the oats, raisins and pecans. Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper. Bake 12 minutes or until the cookies just begin to brown. Let the cookies cool until they can be removed to the cooling racks. Cool at least 10 minutes or until room temperature. Store in cookie tins or other airtight containers for up to one week.Makes 48 cookies.Cook's note: Use uncooked old-fashioned oats, also called rolled oats.@Recipe nutrition:Nutrition values per cookie: 79 calories (19 percent from fat), 1.5 g fat (trace amount saturated), 15 g carbohydrates, 1 g fiber, 1.5 g protein, 0 cholesterol, 55 mg sodium.