These cookies have revolutionized my late-night sweet cravings. I have made a batch of these every week for (muffled sound) weeks now, and I don’t feel guilty at all because they are super healthful!
The original recipe I began with used pumpkin puree as the fruit base, which was good, but not nearly as sweet as bananas. The sweetness is important because I have omitted sugar from the recipe (except what’s contained within the dark chocolate chips). I have also tried sweet potatoes which work just as well as bananas. These little goodies are the perfect way to indulge in something sweet, but still get some nutrition in too.
They’re also very forgiving. I have been sloppy with measurements more times than not and they always turn out perfect. It’s important to know though, that these cookies will be soft when you take them out of the oven, and remain soft even after they’re cooled. They definitely need a few minutes to set up on the baking sheet after they’re cooked, but will hold their shape just fine thereafter.
I am obsessed with these babies at the moment and no one can stop me. So soft, so yummy, and so decadently chocolately.
You’d be a fool not to make these immediately.
Healthy Banana Chocolate Chip Cookies
Recipe adapted from Chelsea’s Messy Apron
- 1/2 cup mashed bananas (or cooked and mashed sweet potato)
- 2 tablespoons honey (more or less to preference)
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice (optional, but I like the spiced flavor)
- 1 teaspoon baking soda
- 1 cup oat flour (oats that have been blended)
- 1/2 cup dark chocolate chips (I like Ghirardelli semi-sweet or bittersweet 60%)
- Note: I’m usually heavy-handed with the chocolate chips 🙂
In a bowl, mix together the banana, honey, and egg. In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, and oat flour.
Note: Oat flour is made by blending old-fashioned or quick oats in a blender or food processor until they resemble a flour consistency.
Combine the wet and dry and mix until just combined. Stir in the chocolate chips.
Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.
Using a cookie scooper, portion the dough out onto a cookie sheet. I usually get around a dozen cookies. Press the tops down to flatten slightly. Bake for about 8 minutes, or until set.
Devour and feel great about it!