Banana Chocolate Chip Cookies
These almost healthy cookies get nutritional boosts from the chickpea flour, oats, wheat germ, and peanut butter, but still taste very indulgent.
Servings 45 cookies
Calories 91kcal
Ingredients
- 1 ¼ cups sifted all- purpose flour (5.75 oz)
- ¼ cup sifted soy or garbanzo bean/ chickpea flour (1 oz)
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp nutmeg
- ¾ tsp cinnamon
- 1 ¼ cup quick oats (4 oz)
- ¼ cup wheat germ (1 oz)
- ½ cup unsalted butter softened (4 oz)
- ¼ cup peanut butter (2.25 oz)
- ¾ cup sugar (5 oz)
- 1 egg
- 1 tsp vanilla
- 1 cup mashed bananas about 2 large bananas (8 oz)
- 1 cup chocolate chips (6 oz)
Instructions
- Sift flours, salt, baking soda, and spices together and whisk to combine. Stir in the oats and wheat germ. Set aside.
- In a large bowl, beat butter, peanut butter, and sugar together until creamy, about 1- 2 minutes.
- Scrape the bowl down and add the egg and vanilla. Beat on low to combine. Beat in bananas until smooth and well incorporated.
- Gradually stir in the dry ingredients. Once just barely combined, stir in the chocolate chips. Refrigerate the dough for 45- 60 minutes.
- Preheat the oven to 375°. Line baking sheets with parchment paper or silicone baking mats.
- Drop by tablespoonfuls, or use a small cookie scoop, onto the prepared baking sheets about 2 inches apart.
- Bake for 10- 12 minutes, or until the cookies are lightly golden brown around the edges. Cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
- If you don’t have soy flour or chickpea flour, you can always just use more all -purpose flour.
- If the bottoms of your cookies are browning too quickly, place your rack in the top third of your oven.
- Freezing Instructions: Scoop chilled dough onto a small tray lined with wax paper. Freeze the cookie balls for 1 hr, then transfer to a freezer bag and keep in the freezer for up to 3 months. Bake frozen cookie balls at 325℉ for 17- 20 minutes. Cool on the pan for 5 minutes before transferring to a cooling rack.