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This recipe is a great way to use up over ripe bananas sitting on the counter. The bananas provide extra flavor and sweetness, so less sugar is needed in this recipe. The flavor combination of banana, oatmeal and chocolate is delicious. Consider using these cookies for a quick healthy breakfast along with a glass of low fat milk or a container of low fat yogurt and some fresh fruit.
¼ cup heart healthy spread such as Smart Balance
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg, high in omega-3
½ cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1¼ cups all purpose flour (about 5.6oz)
2 cup old fashioned oats
¼ cup ground flax seed
1 teaspoon baking soda
½ cup semisweet chocolate chips
Preheat oven to 350°. Cream spread, brown sugar and granulated sugar together in the bowl of an electric mixer. Add egg and continue to mix until well blended. Add banana and vanilla; blend well. In a small bowl, combine flour, oats, flax seed and baking soda. Add flour mixture to banana mixture; mix just until combined. Stir in chocolate chips. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with no-stick cooking spray (or use no-stick baking sheets that don't require cooking spray). Bake at 350° for 18 minutes or until golden. Cool on baking sheet for 5 minutes then remove cookies and cool completely on a wire rack. Makes 2 dozen cookies (serving size 1 cookie).
Recipe adapted from Cooking Light, July 2009
Nutrition facts per cookie: 124 calories, 4.2gm total fat, 1.4gm saturated fat, 2.2gm protein, 21gm carbohydrate, 73mg sodium, 1.6gm fiber
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