I’ve returned from my one month blog hiatus! Matt and I had a wonderful wedding and honeymoon, and now it’s time to get back to reality… sigh. A quick recap would include the beautiful wedding ceremony in Gibraltar, the vibrant culture of Morocco, and our relaxing Mediterranean cruise. The highlights included delicious food, lots of sunshine and warm weather, and a chance to truly unplug for two entire weeks. Challenges included a six hour delayed flight in Casablanca causing us to miss the first day of our cruise and me being randomly chosen at the airport for a strip search… not fun. However, the highlights overshadowed the challenges and we had an amazing time together.
I’ve slowly been getting back to my baking and general life responsibilities. Truth be told, I’ve been putting off this post for awhile but didn’t want to go the entire month of October without connecting with everyone.
So, let’s talk about these cookies. Typically I’m not a fan of “healthy” baked goods. I figure if you’re going to splurge on a treat, just eat small amount of a delicious full-fat item. It was with some trepidation that I gave these cookies a try. Let me tell you that they are a winner! The ingredients are simple (I didn’t even have to make a trip to the grocery store) and they come together in a flash. In fact, if you don’t tell people that they are low-fat no one will know the difference. That’s exactly what I plan to do when I bring these cookies into work for my coworkers tomorrow.
Chewy Low Fat Banana Chocolate Oatmeal Cookies
Makes approximately 30 cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups quick oats
3/4 cup mini chocolate chips
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat baking sheet.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed. Add the egg, followed by the mashed banana and vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Heather’s Helpful Hints
I’ve discovered a wonderful baking gadget that I would recommend to any one that likes to bake cookies. A Silpat baking sheet is a mat that will turn your pan into a non-stick surface. You can use Silpat for any baking recipe that calls for parchment paper. Since nothing sticks to it, you save tons of time during the cleanup process. You can check it out on Amazon.