Wednesday, September 14, 2016

"Healthy" Chocolate Chip Cookies

These cookies are my absolute favorite to keep around for when I need something sweet, but I am trying to behave. There are quite a few similar recipes out there, but like my not-so-healthy chocolate chip cookies I have mixed and matched a bunch of them and this is now my go-to "healthy" chocolate chip cookie recipe. Below are step-by-step instructions with pictures, but if you want the straight forward recipe just scroll all the way to the bottom.

As most of you know, we live in a trailer off and on for business part of the year, so that really gorgeous wallpaper (totally sarcastic) is definitely not something I picked. However, this recipe is so easy that it is one I often whip up in the limited space I have in our trailer. 

The first thing you want to do is cut up the bananas into small chunks so they are easier to mash. Make sure you use bananas that are pretty ripe. The riper they are, the easier they are to mash. 

After you mash the bananas, measure out all additional ingredients except the chocolate chips into the same bowl. 

Because I am limited on tools in the trailer, I use a whisk to mix all of the ingredients together. I start by mashing them together to break down the bananas a bit more and then I mix everything with more of a traditional whisking motion. 

Add the chocolate chips into the batter and mix until everything is well incorporated.

Your batter should look something like this when you're finished. 

The consistency will seem a bit runny and it will definitely be sticky and wet but it should be thick enough to hold the shape you make. If it is too runny just add a little more oats to the batter and mix well. I use an underfilled 1/4 measuring cup to scoop my cookie batter. I then roll the batter into balls, drop them onto a non-stick cookie sheet and pat them down to be the size I want. These cookies will not spread or rise so make sure you get them to the exact size and shape that you want. 

Bake them at 350 degrees for 8-10 minutes. They are delicious hot out of the oven but I like them even better cold out of the fridge the next day. 


  • 2 medium bananas 
  • 1 1/2 cup quick oats
  • 3 tablespoons natural peanut butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1/2 cup chocolate chips
  1. Pre-heat oven to 350 degrees
  2. Cut bananas into small slices into a bowl
  3. Mash bananas until they are a rough puree consistency
  4. Add oats, peanut butter, maple syrup, cinnamon, vanilla, salt and milk into the same bowl
  5. Mash and mix everything together until it is well incorporated
  6. Add chocolate chips and mix well
  7. Use a 1/4 cup measuring cup to measure out batter and form the batter into a ball
  8. Place dough ball onto non-stick cookie sheet and pat dough down into desired shape and size (dough will not spread or rise)
  9. Bake cookies for 8-10 minutes
  10. Enjoy hot out of the oven or store overnight and enjoy them cold out of the refrigerator

I hope your day is as beautiful as you are!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.


design + development by kelly christine studio