These cookies are chewy, flavorful, chocolatey, and best of all, pretty healthy compared to many recipes for cookies. They are sweetened with banana, maple syrup, and applesauce, which also work well as a binder for the cookies, eliminating any need for eggs or egg replacers.
Even though these feature chocolate chips, if you'd prefer to keep them even healthier, you can substitute the chocolate chips with cacao nibs, raisins, dried cherries, chopped walnuts, or leave them out altogether. When choosing a peanut butter, seek out butters with limited ingredients, such as peanuts and salt, and opt for creamy over chunky, which will ensure that the cookie dough does not crumble apart. If you crave an even more chocolatey cookie, swap out 2 tablespoons of the all purpose flour for cocoa powder. Delish!
If you'd like to make these cookies gluten-free, simple use a gluten-free all purpose flour, or swap in buckwheat or superfine brown rice flour in place of the all-purpose. Be sure to use certified gluten-free oats as well!
- 1 banana (overripe, mostly brown, peeled)
- 1/2 cup unsweetened applesauce
- 1 teaspoon cinnamon (ground)
- 1/4 cup peanut butter (creamy or smooth)
- 1/4 cup maple syrup (or agave, or brown rice syrup)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups rolled oats
- 1/2 cup chocolate chips (nondairy)
- 1/4 cup all-purpose flour
Preheat your oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, smash the banana using a potato masher or the back of a large fork until smooth and no lumps remain. Stir in the applesauce and cinnamon, stirring well to combine. Add the peanut butter, and stir well to mix (it may help to use the potato masher here). Once these ingredients are well blended, mix in the maple syrup, sea salt, and baking soda.
Add the oats, one cup at a time, stirring well in between each addition. The dough will be wet and tacky at this point. Add the chocolate chips and then bring together with the addition of the all-purpose flour.
Using a large spoon, scoop up and shape the dough into cookies, and drop them about 2 inches apart on the prepared baking sheet. Bake the cookies for 11 to 13 minutes, or until browned on edges and soft on the bottoms. Let cool completely before serving.
Store leftover cookies in a folded paper bag on the kitchen counter, or in an airtight container in a cool dry place. Alternatively, you can freeze the baked cookies for up to 2 months in the freezer. Thaw by baking in the oven at 350 degrees Fahrenheit for 5 to 7 minutes, or until warmed throughout.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|