Healthy Peanut Butter Banana Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 29
- Amount Per Serving
- Calories: 72.2
- Total Fat: 2.8 g
- Cholesterol: 6.3 mg
- Sodium: 77.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
View full nutritional breakdown of Healthy Peanut Butter Banana Chocolate Chip Cookies calories by ingredient
Number of Servings: 29
Ingredients
-
¾ cup whole wheat flour
¾ cup all-purpose flour
1 tsp. baking soda
¼ tsp. kosher salt
1 ripe banana
⅓ cup creamy peanut butter
1 egg yolk
¼ cup Greek yogurt
1 tsp. vanilla extract
½ cup brown sugar
½ cup mini chocolate chips
Directions
Instructions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
In a small bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, mash banana until smooth. Using a rubber spatula, stir in in brown sugar until combined. Stir in peanut butter, egg yolk, Greek yogurt, and vanilla until smooth.
Fold in the flour mixture until incorporated. Fold in mini chocolate chips.
Using a 1-inch scoop, scoop the cookie mixture onto the baking sheets, making sure the cookies are 3 inches apart. Bake for 11 minutes.
Cool the cookies on the pans for 3 minutes before removing to a wire rack to cool completely. Store cookies in an airtight container for up to 7 days.
Serving Size: makes 29 cookies with 1" scoop
Number of Servings: 29
Recipe submitted by SparkPeople user WILDBEANERZ.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
In a small bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, mash banana until smooth. Using a rubber spatula, stir in in brown sugar until combined. Stir in peanut butter, egg yolk, Greek yogurt, and vanilla until smooth.
Fold in the flour mixture until incorporated. Fold in mini chocolate chips.
Using a 1-inch scoop, scoop the cookie mixture onto the baking sheets, making sure the cookies are 3 inches apart. Bake for 11 minutes.
Cool the cookies on the pans for 3 minutes before removing to a wire rack to cool completely. Store cookies in an airtight container for up to 7 days.
Serving Size: makes 29 cookies with 1" scoop
Number of Servings: 29
Recipe submitted by SparkPeople user WILDBEANERZ.