I believe that treats are a natural and delicious part of life and while I do make sure that we don’t go overboard, I enjoy baking up cookies that both taste yummy and have some redeeming nutritional qualities. These cookies get their sweetness from bananas, and yes, chocolate, but they don’t have a stick of butter or cups of sugar in the mix. They are packed with whole grains and fiber, and they pair really well with a glass (or sippy cup) of milk. They might not replace your go-to classic chocolate chip cookie recipe, but they are a pretty great alternative—and one that you will feel good about sharing with your kids.
Whole Grain Chocolate Chip Banana Cookies
Makes about two dozen cookies
3 medium very ripe bananas, mashed
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup almond meal
1 tsp baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup flaked unsweetened coconut
1. Mix mashed banana with egg and vanilla. Add dry ingredients and stir gently to combine. Refrigerate for 30 minutes while you preheat the oven to 350 F.
2. Line 2 baking sheets with parchment paper and place 1-tablespoon portions of dough 2 inches apart. Press until 1/4-inch thick. Bake for 20-22 minutes, then let cool on the baking sheet. Store in an airtight container in the fridge for up to 5 days or freeze in a zip top bag for up to 3 months.
Use raisins instead of chocolate chips.
Grind the oats down or use quick oats for a more uniform cookie.
Use all purpose flour if that’s what you have on hand.