Thursday, April 4, 2013

chocolate chip banana bread cookies!

lately, i'm really trying to cut out the junk/sugar and eat pretty healthy. however, i still love to bake, and i don't want to give that up! i had 1 old banana sitting on my counter yesterday {don't you just hate that? only 1 banana! you need at least 2 to make a recipe! i ended up just combining it with a newer banana, in case you were wondering.}, so i wanted to whip up something banana-y. 

and sometimes a girl is just bored with the same ol' same ol' banana bread. and also not digging the 1 1/4 cups of sugar banana bread calls for {aren't bananas supposed to sweet things naturally? hellllllo...}. so, i came up with these little things.
banana bread cookies. they are really not "cookies" at all. it's just banana bread, in a cookie form. {i know, i'm blowing your mind here!}. they're delicious! not too drastically different from basic banana bread, but these are also quite healthy. whole wheat flour, oats, bananas, and the only sweetener is 2 tbsp of honey. i can handle that. 

{bonus: they are vegan so long as you use agave {or any similar liquid sweetener you like} as opposed to honey!}

oh, and did i mention i dressed them up a bit with some chocolate chips? they're still a nice healthy treat {especially if you use dark chocolate!}, but it just makes them even yummier! they only require one bowl to make, so go do it. :) 
2 ripe medium bananas 
1 tsp baking soda 
1/2 tsp baking powder 
1 tsp vanilla extract 
2 tbsp peanut butter 
2 tbsp honey {or agave, for vegan!}
1 tbsp olive oil 
1 cup white whole wheat flour/whole wheat pastry flour {all-purpose works, but it's just not as nutritious!} 
3/4 cup rolled oats  
1/4 cup semisweet chocolate chips 

  • preheat the oven to 375 degrees.
  • in a large bowl, mash the banana & add baking soda, baking powder, vanilla extract, peanut butter, honey, & oil and stir together. 
  • add in the flour + rolled oats and stir.
  •  add the chocolate chips and stir until just combined. 
  • scoop slightly rounded 1 tbsp measurements of the batter and drop onto a baking sheet greased/lined with parchment. space about 1 inch apart, & lightly press each cookie down with the bake of a spoon. 
  • bake for 10-11 minutes or until they appear set. 
  • let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.
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