Banana Chocolate Chip Oat Cookies, a rich and gooey snack, better yet with a good cup of coffee or a nice cold glass of milk. Minimum calories for maximum flavor.
I didn’t always have a good relationship with food. I had a love and reject kind of experience during the years. As a child and kid my appetite was healthy, my great grandma, grandma and mamma, made sure we all ate pretty good. Other than meat that I’ve always disliked, I liked most foods, especially pasta and sweets.
I was a pretty kid with a cute little paunch and cheeks, that developed into a teenager and young woman eager to fit in and caring more about her look and weight. That eventually led to an almost obsessive attention to what I ate and slowly but inexorably to that mirror distortion that made me always feel overweight even though I was almost starving myself. All through University and during my first marriage I was a skinny woman attentive to calories intake and wanting to stay fit, always practicing sports and checking the mirror for reassurance. My first husband did not help, he was even more weight conscious than me and always picking me if I put on a gram. I still loved my sweets, but felt guilty every time I touched one. In the end, that was just a phase; it passed, and my love for food made its way back into my life. Cooking, baking, sharing food and the table with friends and family returned to have their central role, but that watchfulness is still relevant in my life. Now this passion is shared with Loreto, and this food blog is our way to show our enthusiasm for everything food related. Every now and then I have this “fear” of feeling “fat” after I’ve eaten, and Loreto reassures me that this is not case, giving me plenty of rational anecdotes to relieve the irrational. Like he says “challenge that voice” 🙂 .
Banana Chocolate Chip Oat Cookies, perfect to satisfy your sweet craving while keeping fat and calories to a minimum.
Let’s give a look at some of the ingredients of these Banana Chocolate Chip Oat Cookies:
- The banana replaces much of the butter (only 2 Tbsp here!) and is potassium rich;
- the quick oats add fiber and provide the lovely chewiness;
- the coconut sugar offers more vitamins and minerals than regular sugar and its low glycemic index doesn’t spike your blood glucose and insulin;
- the cinnamon is one of the most delicious and healthiest spices on the planet: antioxidant, anti-inflammatory, anti-diabetic, and much more;
- the dark chocolate is very nutritious, a powerful source of antioxidant, may lower the risk of cardiovascular disease, etc.
Does this mean that you can exceed? Well, no, they are indulgences to be enjoyed in moderation, but that shows you that you can stay healthy, look amazing and eat delicious real foods. This recipe is adapted from one found in Candice Kumai’s “Pretty Delicious” cookbook, that draw my attention right away in the Library and had to come home with me. Candice was a former model turned chef and her recipes look and taste delicious, and most important are easy on the waistline. Exactly my kind of thing.
You’ll love the soft, gooey texture of these Banana Chocolate Chip Cookies. The predominance of the banana is felt in every bite, with its sweet and rich flavor. The cinnamon, coconut sugar and dark chocolate provide a wonderful blend of tastes complimenting the moistness of the oats and the luxuriousness of the banana. Being Italian and mornings usually starting off with a cappuccino and some kind of sweet, these Banana Chocolate Chip Oat Cookies were the perfect addition to our Italian breakfast.
Song of the day: “Team”, by Lorde.Print
Based on a recipe found on “Pretty Delicious” by Candice Kumai.
- 3/4 cup organic, unbleached all purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp unsalted butter at room temperature
- 1 cup coconut sugar (or packed light brown sugar)
- 1 egg
- 1 tsp vanilla extract
- 1 banana, mashed
- 2 cups quick oats
- 1 cup dark chocolate chips and/or chunks
- Preheat the oven to 350° F and line a baking sheet with foil paper.
- Whisk the flour, cinnamon, baking soda and salt in a medium bowl. Set aside.
- in a stand mixer, cream the butter and sugar together on medium speed until creamy.
- Add the egg, vanilla, and beat to combine.
- Mix in the mashed banana and 1/4 cup water, beating until just combined.
- Add the oats and chocolate chips, and mix with a spatula.
- Chill the dough in the refrigerator for 15 minutes.
- After that time, use a tablespoon or ice cream scoop and scoop dough balls on the baking sheet, placing them about 1 inch apart (they don’t spread).
- Bake until just golden on top about 10 minutes.
- Cool on the baking sheet for 10 minutes, then transfer the cookies to rack to cool completely.
You’ll find many cookies in our archive, I love baking them and eating them. If you like Oatmeal in your cookies, try our:
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