Banana Oatmeal Chocolate Chip Cookies
These are hands down the yummiest, most addictive cookies
I’ve had in a long time. I love them, my kids love them, and they are so much
healthier than my old chocolate chip cookie recipe. Thank you to Skinnytaste.com
for the inspiration for this recipe.
Ingredients:
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
2 Tbls unsalted butter, room temperature
½ cup sugar
½ cup unpacked brown sugar
1 large egg
¼ - ½ cup mashed ripe banana (one medium banana)
½ tsp vanilla extract
2 cups quick oats
¾ cup dark chocolate chips (OPTIONAL - NOTE: If you're more of an oatmeal raisin person, feel free to swap out the chips for raisins. I find that soaking the raisins in warm water for 5-10 minutes helps to plump them up and make them all the more yummy once baked.)
¾ cup chopped walnuts (OPTIONAL)
Directions:
1.
Preheat the oven to 350 degrees and line two
baking sheets with parchment paper, spray with coconut oil spray or line with 2
non-stick mats.
2.
In a bowl, whisk together flour, baking
powder, baking soda, salt, cinnamon and oats.
3.
In a large mixing bowl, cream together the
butter and the sugars on medium speed.
4.
Add the egg, followed by the mashed banana
and vanilla extract.
5.
Stir the dry ingredients into the wet until just
combined and no streaks of flour remain; stir in the chopped walnuts
(OPTIONAL) and chocolate chips.
6.
Drop heaping tablespoonfuls of the dough
onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies are
light brown on the edges.
7.
Let them cool on the
baking sheet for 3 or 4 minutes (if you can wait!), then transfer to a wire
rack to cool completely.
8.
Try not to eat them all in one
sitting! Makes about 30 cookies.
NOTE: If you’re a
Splenda/Truvia fan, you can substitute the white sugar with ¼ cup of Splenda.
Nutritional info:
(2 cookies serving size)
Calories: 176
Fat: 7 g
Protein: 3.5 g
Carb: 28 g
Fiber: 1.6 g
Sugar: 14 g
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