Light Banana Oatmeal Chocolate Chip Cookies
"A low-fat cookie that tastes pretty darn good. I wasn't blown away by these cookies the night I made them. However, the next day, they were so much better. I think the flavors and texture needs a few hours to develop. The sweet-aholic in me would love it if they had a bit more sugar, but hey, you can't have everything in a light cookie. One of the tricks I do to limit myself to eating just one cookie: Cut up a small bowl of strawberries, sprinkle with stevia powder, then break up one cookie on top. That makes 1 cookie go a long way, and my tummy is satisfied!"
Ingredients
Nutritional
- Serving Size: 1 (43.4 g)
- Calories 96.4
- Total Fat - 5.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 1.8 mg
- Sodium - 133.8 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 0.6 g
- Sugars - 2.5 g
- Protein - 1.3 g
- Calcium - 8.3 mg
- Iron - 0.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 350F.
Step 2
Combine banana, butter, sugars, and vanilla in a large mixing bowl. Beat at medium speed until smooth. Add egg. Beat well.
Step 3
Combine flour oats, baking soda, and salt in a medium bowl. Stir with a whisk.
Step 4
Add flour mixture to banana mixture. Beat at medium speed until well blended.
Step 5
Stir in chocolate chips and walnuts. Refrigerate dough 10-15 minutes (optional).
Step 6
Spray baking sheets. Drop batter by heaping tablespoonfuls 2" apart onto a baking sheet. The cookies don't spread much when baking so you can fit a lot of cookies on the baking sheet.
Step 7
Bake at 350 for 12 minutes or until golden brown. Cool on cookie sheet 2 minutes, then cool on wire racks.
Tips
No special items needed.