Tis the season for cookies, right? I am surrounded my holiday cookies everywhere I turn. In fact, my husband came home with chocolate chip cookies the size of my head last night from his office (which of course I started eating). So with all of these cookies around, it’s easy to start eating way too much sugar and of course, too many calories (hello holiday weight gain right?). Now, don’t get me wrong, there’s nothing wrong with having a few holiday sweets here and there. It’s the excess that becomes a problem. And eating an excessive amount of cookies sure seems easy right now. So, I decided to set out to create a few healthier holiday cookies that I could indulge in guilt-free knowing that they were actually health(ier) for me.
Before I share my latest cookie recipe with you, I have a confession to make. I really set out to attempt to come up with a healthier sugar cookie. That failed pretty miserably. This recipe does not come out like a cookie dough that can be rolled out and formed into shapes, but it does have a sugar-cookie-like-taste. My very sweet dietitian friend Katie (from Mom to Mom Nutrition) is trying to convince me that there is such a thing as a puffed sugar cookie, but I don’t think these really fit the bill 😉 But just because these didn’t come out like I intended, doesn’t mean they don’t taste really good. Hey- a cookie is a cookie, right? And these are some tasty cookies- even if they are not sugar cookies. So I have decided to call the ‘holiday cookies’- still festive, still tasty. And be on the lookout for a healthy sugar cookie recipe when I eventually figure it out!
- 1 1/2 cup oat flour
- 1 large ripe banana mashed
- 1/4 cup granulated sugar
- 1 each egg
- 2 tbsp coconut oil melted
- 1 pinch salt
- 3/4 tsp cornstarch
- 1/4 tsp baking powder
- 1 1/2 tsp vanilla
- 1/4 cup dark chocolate chips
Preheat oven to 350 F and line a baking sheet with parchment paper. Mix together dry ingredients (except chocolate chips) in a large bowl. In a small bowl, whisk egg and add in coconut oil. Mix together and add mashed banana, vanilla, and sugar. Blend well. Slowly add liquid mixture into the dry mix, stirring consistently to create batter. Drop batter, one tablespoon at a time, onto parchment paper to create cookies. Bake for 10-12 minutes, until edges are slightly brown. Remove from oven and allow to cool.
While cookies cool, place chocolate chips in a small plastic bag. Heat in microwave, 30 seconds at a time, until the chips melt. Squeeze the liquid chocolate into one corner of the plastic bag. Create a small puncture with a pin or scissor and drizzle chocolate over the cookies. Place cookies in the refrigerator for 30 minutes to allow chocolate to harden. Serve chilled or at room temperature. Store in an airtight container in the refrigerator.
Nutrition Facts (per serving) Calories 48 Carbs 8gm Fiber 1 gm Protein 1gm Fat 2gm