If I just listed some of your favorite things, you’re not alone.
Every year, when fall comes around, I tend to rediscover my love for baking. Unfortunately, my rediscovery often coincides with packing on a few extra pounds. It’s my body stating, “Winter is coming. Fat will save you from the cold!” This tends to be the trend for most of us, as 45 years of warm North Face jackets and Patagonia fleeces don’t seem to have affected genetics yet.
If you’re like me, and like to have a cookie every once in a while, you’re in luck. I can’t claim that these cookies are calorie-free, but they are under 100 calories/cookie. Plus, these cookies are full of whole grains, omega-6 fatty acids (healthy unsaturated fat), protein, and fiber.
These cookies kick my cookie craving and barely affect my blood sugar.
Happy fall and hope you enjoy!
Peanut Butter Chocolate Chip Banana Oatmeal Cookies
- 1/3 cup peanut butter
- 1 banana
- 1 tsp vanilla
- 1 egg
- 1 tbs maple syrup (you can substitute honey)
- 3/4 cup Oats
- 3/4 cup sprouted wheat flour (or regular whole wheat flour)
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
Preheat your oven to 375 F, and lightly butter or oil your cookie sheet by spreading with a paper towel.
Melt peanut butter.
In a large bowl mash the banana with a fork so that it forms a paste. Add in melted peanut butter and blend until smooth.
Add vanilla, maple syrup, and egg and mix until blended and smooth.
Add oats, flour, and baking powder to the wet ingredients and blend until you have a thick cookie dough.
Mix in chocolate chips.
Using a spoon or your hand form drop dough balls onto cookie sheet. Use the bottom of a glass to press down if you prefer a flatter cookie.
Bake for approximately 15 minutes or until your cookies are appropriately gooey.