I have cherished this recipe for a couple of years now and I tell you we just don’t get sick of these treats. They taste like a cross between banana bread and a chocolate chip cookie and they are as close to healthful as you can get for a “cookie”. My husband, who could give any sweet fanatic a run for their money, devours theses every time I make them. I, myself, love them because they are not overly sweet. They don’t contain refined sugar or flour and It’s so gratifying to feed your family such a delicious sweet treat that you can feel good about.
Banana Chocolate Chip Cookies
Notes: I often substitute almond meal for flax meal depending on what I have on hand. Also, these cookies will not flatten out and rise like your “typical” cookie. For the most part they will remain in the shape you’ve dropped them.
adapted from this recipe
2 Very Ripe Bananas, mashed (about 3/4 cup)
1/2 Cup Unsweetened Applesauce
2 Tablespoons Peanut Butter
1 Teaspoon Vanilla Extract
1/4 Cup Melted Coconut Oil or Butter
2 1/4 Cup Rolled Oats
2/3 Cup Flax Meal
1 Teaspoons Ground Cinnamon
3/4 Teaspoon Salt
1 Teaspoon Baking Powder
3/4 Cup Chopped Dark Chocolate or Chocolate Chips
Preheat oven to 350 and line a baking sheet with parchment paper. In a large bowl whisk together banana, applesauce, peanut butter, vanilla and coconut oil or butter. In a medium bowl mix together oats, flax meal, cinnamon, salt and baking powder. Stir the dry ingredients into the wet ingredients until mixed well. Fold in chocolate chips. Drop by tablespoonfulls onto prepared baking sheet about 1 inch apart. Bake until cookies start to turn golden, about 18- 20 minutes. Yeilds 2 dozen cookies.