Yesterday, in the craziness that was me prepping for the week, I made Bethenny’s Banana Oatmeal Chocolate Chip Cookies! In true Bethenny fashion, I “used what I had” and made some changes to the original recipe based on what I had in my kitchen. (a rule from her book Naturally Thin, incase you have never read it) They turned about amazing!
Bethenny’s Banana Oatmeal Dark Chocolate Chip Cookies
You will need:
1 1/2 cup(s) of whole wheat flour (Bethenny’s recipe uses oat flour, but I didn’t have any on hand)
3/4 cup(s) of rolled oats
1/2 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 cup(s) of sugar (Bethenny’s recipe calls for raw sugar)
1/3 cup(s) of dark chocolate chips (Bethenny’s recipe calls for regular chocolate chips)
1 tsp. of vegetable oil (Bethenny’s recipe calls for Canola oil)
1/3 cup(s) of almond milk (Bethenny’s recipe calls for Soy milk)
1/2 cup(s) of banana puree (1 medium-size banana)
1 tsp. of vanilla extract
Now, let’s get baking!
Step one: Preheat your oven to 375 degrees
Step two: Mix all dry ingredients together
Step three: Mix all wet ingredients together
Step four: Mix the wet ingredients into the dry ingredients
Step five: Stir until combined (I used my hands)
Step six: Use a big spoon to scoop out 12 spoonfuls of dough onto a cookie sheet sprayed with cooking spray
Step seven: Bake for 12 minutes, turning halfway through. The cookies are done when the edges turn light brown.
Just an FYI: Each cookie has only 154 calories, 25g carbohydrates, 3g fat and 3g protein!!! 🙂