Imagine sinking your teeth into a perfectly soft, chewy cookie that's not just delicious, but actually sneaks in some nutritional goodness! These Lighter Banana Oatmeal Chocolate Chip Cookies are about to revolutionize your dessert game, proving that healthy and heavenly can coexist on the same plate. Whether you're a fitness enthusiast, a health-conscious parent, or simply someone who loves a smart twist on a classic treat, this recipe is your new secret weapon for satisfying sweet cravings without the guilt.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 1/2 cup chocolate chips
- 1/4 cup honey
- 1/4 cup almond butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, mash the ripe banana thoroughly with a fork until it becomes smooth and creamy, with minimal lumps.
- Add honey, almond butter, and vanilla extract to the mashed banana. Mix well using a whisk or spatula until all ingredients are completely combined and form a uniform mixture.
- In a separate bowl, combine rolled oats, baking soda, and salt. Stir these dry ingredients to ensure even distribution.
- Gradually fold the dry oat mixture into the wet banana mixture, stirring until a consistent dough forms.
- Gently fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly press down on each cookie with the back of a spoon or your fingers to slightly flatten, as these cookies won't spread much during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Choose a very ripe banana for maximum natural sweetness and easier mashing.
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - gentle folding helps maintain a tender cookie.
- For extra nutrition, consider using dark chocolate chips with a higher cocoa percentage.
- If the dough seems too wet, add a tablespoon of rolled oats to help bind it.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to cool completely to let them set and develop their best texture.
- For a vegan version, substitute honey with maple syrup and ensure vegan chocolate chips.
- Store cookies between parchment paper layers to prevent sticking when storing.
- These cookies are best enjoyed within 3-5 days and can be frozen for up to a month.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
