These chewy low-fat banana chocolate oatmeal cookies are an excellent option for a healthy cookie! This recipe is easy to make, and is something the entire family will enjoy baking—and eating!
Typically I'm not a fan of "healthy" baked goods. I figure if you're going to splurge on a treat, just eat a small amount of a delicious full-fat item. It was with some trepidation that I gave these cookies a try. Let me tell you that they are a winner!
Why you'll love this recipe
The ingredients are simple (I didn't even have to make a trip to the grocery store), and they come together in a flash. In fact, if you don't tell people that they are low-fat, no one will know the difference. That's precisely what I plan to do when I bring these cookies to work for my coworkers tomorrow.
Heather's helpful hints
I've discovered a wonderful baking gadget that I would recommend to anyone that likes to bake cookies. A Silpat baking sheet is a mat that will turn your pan into a non-stick surface.
You can use Silpat for any baking recipe that calls for parchment paper. Since nothing sticks to it, you save tons of time during the cleanup process. You can check it out on Amazon.
Chewy Low Fat Banana Chocolate Oatmeal Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoon unsalted butter room temperature
- ½ cup sugar
- ½ cup brown sugar unpacked
- 1 large egg
- ¼ cup banana ripe and mashed
- ½ teaspoon vanilla extract
- 2 cups quick oats
- ¾ cup mini chocolate chips
- Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat baking sheet.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed. Add the egg, followed by the mashed banana and vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
- Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!