HasFit Banana Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 139.7
- Total Fat: 6.1 g
- Cholesterol: 18.6 mg
- Sodium: 7.7 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.7 g
- Protein: 2.9 g
View full nutritional breakdown of HasFit Banana Chocolate Chip Cookies calories by ingredient
Introduction
Healthy chocolate chip cookies. Sub bananas for butter and sugar. Healthy chocolate chip cookies. Sub bananas for butter and sugar.Number of Servings: 10
Ingredients
-
1 cup Wheat flour, white, all-purpose, unenriched
0.25 cup dry Oatmeal (plain)
5 tbsp Toll House Nestle Dark Chocolate Chips Serving Size 1 Tbsp servings per bag about 20
2 tbsp Coconut Oil
1 large Egg, fresh, whole, raw
2 medium (7" to 7-7/8" long) Banana, fresh
Tips
Check out has fit site for complete recipe:
https://hasfit.com/healthy-recipe/desserts/banana-chocolate-chip-cookies/
Directions
Here is what you’ll need for your nutritious banana chocolate chip cookies:
DRY INGREDIENTS:
1 cup sprouted wheat flour (whole wheat or all purpose gluten free works as well)
1/4 cup ground flax
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Pinch of Himalayan Pink Salt
WET INGREDIENTS:
2 medium sized ripe bananas
2 tbsp milk of choice
1 1/2 tbsp coconut oil
1 egg
1/2 tsp vanilla extract
PREPARATION
Preheat your oven to 350 degress.
Mix all of your dry ingredients together and set aside. In a separate bowl, mash your ripe bananas until most of the lumps are gone. *Ripe bananas are IMPORTANT as this is a sugar free recipe and all the sugar will come from the bananas.*
Next, melt the coconut oil over a double boiler or microwave and whisk into the mashed banana. Add the egg, mix in the vanilla, and lastly the milk.
Once the wet ingredients are combined, add the dry ingredients into the wet ingredients in thirds. Try not to over mix the batter as this can lead to dense cookies! If the batter seems too dry, feel free to add in a few more splashes of milk. Fold the chocolate chips into the batter.
Bake for 10-12 minutes for super moist cookies or mini muffins!
Serving Size: Makes 10-15
Number of Servings: 10
Recipe submitted by SparkPeople user JCASSSTL.
DRY INGREDIENTS:
1 cup sprouted wheat flour (whole wheat or all purpose gluten free works as well)
1/4 cup ground flax
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Pinch of Himalayan Pink Salt
WET INGREDIENTS:
2 medium sized ripe bananas
2 tbsp milk of choice
1 1/2 tbsp coconut oil
1 egg
1/2 tsp vanilla extract
PREPARATION
Preheat your oven to 350 degress.
Mix all of your dry ingredients together and set aside. In a separate bowl, mash your ripe bananas until most of the lumps are gone. *Ripe bananas are IMPORTANT as this is a sugar free recipe and all the sugar will come from the bananas.*
Next, melt the coconut oil over a double boiler or microwave and whisk into the mashed banana. Add the egg, mix in the vanilla, and lastly the milk.
Once the wet ingredients are combined, add the dry ingredients into the wet ingredients in thirds. Try not to over mix the batter as this can lead to dense cookies! If the batter seems too dry, feel free to add in a few more splashes of milk. Fold the chocolate chips into the batter.
Bake for 10-12 minutes for super moist cookies or mini muffins!
Serving Size: Makes 10-15
Number of Servings: 10
Recipe submitted by SparkPeople user JCASSSTL.