I love substituting bananas for oil/butter and using whole wheat flour in cookies – I don’t feel as guilty when I eat them but my sweet tooth is still satisfied. The whole wheat flour made the cookies a little dense so if you’d rather a lighter cookie then just use regular all purpose flour (though you’ll miss out on the extra fiber). You can substitute the white chocolate chips and cranberries with any other type of chocolate chip, dried fruit, or nuts that you have around.
Recipe adapted from Sweet Tooth, Sweet Life
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 T butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 2 medium, overripe bananas, mashed
- 1 egg
- 1 tsp vanilla extract (not pictures)
- 1 1/2 cups quick oats
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, sugars, and banana until combined.
4. Beat in the egg and vanilla extract. Gradually add in the flour mixture until thoroughly mixed. Stir in the oats and chocolate chips.
5. Drop dough by tablespoonfuls onto a baking sheet sprayed with non-stuck cooking spray.
6. Bake for 11-14 minutes until set and lightly brown. Let the cookies cool for about 5 minutes on the pan, then transfer to a wire rack to cool completely.