Am I deluding myself to think of this as a healthy cookie? Isn’t that an oxymoron? Well, yes, of course it is. But at the same time, when Alanna, from A Veggie Venture, renowned for her healthy, veggie-rich recipes, posted a variation on this recipe as a Kitchen Parade column, I couldn’t help but think that maybe this one had a little more nutritional value than your average cookie.
Substituting a banana for some of the butter or oil normally found in vast quantities in cookies allows these cookies to remain moist even though the entire batch of 30 only had 2 tbsp of butter. Can you think of a better use for those grotesquely over-ripe bananas that we all freeze for a rainy day? Admittedly, Alanna’s version was tragically chocolate chip free, relying on shredded coconut for a little pizazz, but I just couldn’t resist the classic combination of chocolate and banana. The chocolate added a little bit of decadence in a cookie that has a decidedly, distinctively oat-y flair. If you like oatmeal, this is about as close to actual oatmeal as any other cookie I’ve had (though naturally, being a cookie, is vastly more delicious). While these cookies won’t win any contest for the most indulgent, rich dessert, they’re a good way to satisfy a sweet tooth without ruining a healthy diet.
Banana oatmeal chocolate chip cookies (makes 30 cookies)
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup chocolate chips
1. Preheat oven to 350. Melt butter in a small dish in microwave, about 20 seconds. Transfer to mixing bowl. Mix in sugars, banana, egg and vanilla.
2. In a separate bowl, mix the flour, baking power, baking soda and salt. Add the bowl of dry ingredients to the bowl of wet ingredients and mix until well combined. Stir in oatmeal and chocolate chips.
3. Drop dough by tablespoons onto a baking sheet lined with parchment (or with a Silpat). Bake for 11 – 14 minutes until set and golden. Cool 5 minutes on tray, then transfer to cooling racks.