The best recipe if I might add. No, scratch that the GREATEST Banana Oatmeal Chocolate Chip Cookies in the WHOLE WORLD!
And these are LOW-CAL Banana Oatmeal Chocolate Chip Cookies at that. Does it get any better than that?
I had originally wrote this post for The Trend Tribe last year, but this Skinny Girl recipe is so good I had to share!
There comes a day in every girl’s life when everything changes. The day you wake up as a little girl, and go to sleep as a woman. No, it’s not your first kiss, or your first pair of red soled shoes, it’s not even the your first real job, it’s more defining than that. It’s the moment that you are standing in your very own kitchen, face-to-face with your very own brand-new KitchenAid Mixer stand for the first time. Cue the music. There is something so grown-up and so ‘Martha’ about it. Regardless if you purchased it yourself, or received it as a gift, it screams, “You’ve arrived! You’re part of the club!” So what are you going to make first? I went to my Facebook page and asked, “What is your favorite thing to prepare in your KitchenAid Mixer?” Almost every single answer was cookie dough! So that’s what we shall make today. JetSet Tot loves these as her after-school snack anyhow. A spin on Skinny Girl, Bethenny Frankel’s, ‘Naturally Thin’ Banana Oatmeal Chocolate Chip Cookies, play around with it and add more or less ingredients to fit your liking. Holy low-calorie happiness, and very easy to make! Bookmark this recipe (see below) and you’re welcome!
This recipe can be prepared with dark chocolate chip to become a delicious vegan snack.
Low-Cal Banana Oatmeal Chocolate Chip Cookies
- 1 1/2 cups oat flour
- 1.5 cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raw sugar
- 1/2 cup chocolate chips (subsitute dark chocolate to make this a vegan treat!)
- 1 teaspoon canola oil
- 1/3 cup soy milk
- 1 cup banana puree :: 2 – 3 medium-size bananas
- 1 teaspoon vanilla extract
- Optional :: for a little extra kick (and calories,) you can add some maple syrup, scoop of nuts, or a nice serving of peanut butter. And you can always add raisins…duh!!!!
- Preheat oven to 375°F.
- First add all of the the dry ingredients together in a large bowl.
- Then combine all the wet ingredients and mix together very well.
- Using an ice cream scooper or a large spoon, scoop batter onto a cookie sheet covered with wax paper.
- Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
I love freezing what we don’t use. I have a small family, so by preparing in advance and saving the dough, I can pop a few in at a time for an after-school snack or a sweet-tooth craving!
Photo credits: Nicole Standley
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