Low Fat Chocolate Chip Banana Cookies
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: about 30 cookies
- Category: Dessert
These delicious, chewy banana chocolate chip cookies are, coincidentally, low in fat and made with 100% whole grains! No one will even notice!
- 1 cup whole wheat pastry flour or whole wheat flour
- 2 cups oats (the original recipe called for quick oats, but I used old fashioned oats with great results)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, room temperature
- 1/2 cup turbinado/raw sugar (or regular sugar)
- 1/2 cup unpacked Muscavado sugar or brown sugar
- 1 large egg
- 1/3 cup mashed banana, which is a almost one whole banana, OR same amount of unsweetened apple sauce (see footnote)
- 1/2 tsp vanilla extract
- 3/4 cup dark chocolate chips (Ghirardelli 60% cacao chips are my favorite!), OR walnuts, if you’re into that.
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
- In a large bowl, cream together the butter and the sugars. I used an old-fashioned egg-beater but if you’re lucky enough to have an electric mixer, cream the butter and sugar on medium speed.
- Add the egg, followed by the mashed banana and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined.
- Stir in the chocolate chips.
- Drop heaping spoonfuls onto baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Do not overbake these cookies!
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
- Yields about 30 cookies (roughly 1 tbsp each).
- Note on apple sauce, added 5/20/11: I just tried these cookies with apple sauce instead of mashed banana. While they are tasty, they seem a little more like reduced fat cookies. The banana cookies have a fluffier texture, with a higher rise and softer insides. Final verdict? I’m sticking with banana.