Banana Oatmeal Chocolate Chip Cookies
These cookies are the perfect after-school or lunchbox snack, because they’re nutritious from the bananas and oats and delicious because of the chocolate. It uses rolled oats (an excellent source of fiber and whole grain), as well as canola oil and soy milk as substitutions for butter and full-fat milk. The recipe also contains bananas, which add another dimension of flavor and—bonus!—are a CarbLover’s Diet CarbStar food because they contain resistant starch
(Make 30-48 cookies)
Amount Per Serving (1 cookie): 138 Calories, 2 g. Protein, 16 g. Carbohydrates, 1 g. Dietary Fiber, 8 g. Fat, 1 g. Saturated Fat, 0 mg. Cholesterol, 114 mg. Sodium, 16 mg. Calcium
- 1 cup of oat flour
- 3/4 cup of old-fashioned oats
- 1/2 tsp. of baking powder
- 1/3 tsp. of baking soda
- 1/2 tsp. of salt
- 1/2 cup of raw sugar
- 1/3 cup of canola oil
- 1/3 cup of plain soy milk
- 1/2 tsp. of vanilla extract
- 1/2 ripe banana, cut into small pieces
- 1/4 cup of chopped walnuts or other favorite nut
- 1/3 cup of semisweet vegan chocolate chips
- Preheat oven to 350 degrees F.
- In a medium-size bowl, combine the flour, oats, baking powder, baking soda, salt and sugar.
- In a separate bowl, whisk together the oil, soy milk and vanilla.
- Add wet mixture to dry ingredients, stir to combine. Fold in banana, walnuts, and chocolate chips.
- Line a baking sheet with parchment paper. Using a small ice-cream scoop, scoop dough onto pan. Bake until golden brown (about 25 minutes), turning baking sheet halfway through. Let cool on a wire rack.
Source : Myrecipes
Recipe Under : 100 to 200 Calories - Bake