I know I’m like the last person to hop on the Instagram train.
I’m sorry. It can’t be helped when you only recently obtain an iphone.
I know it seems somewhat of a taboo to use Instagrammed photos for a baking blog but…it is just so easy. So cool.
So these cookies. Are. Super. Healthy.
They use 1 teaspoon of oil total. Given this almost ludicrously low amount of fat, it’s no wonder that these cookies are cakey instead of crispy, chewy from the oats and fragrant with banana.
They are probably not what you’d want to eat if you were in a standard chocolate chip cookie-craving kind of mood, but they are strangely delicious in their own right.
Bethenny Frankel’s Banana Oatmeal Chocolate Chip Cookies
Adapted from Bethenny Frankel, only because I didn’t have oat flour*
- 1 1/2 cups white whole wheat flour*
- 3/4 cup instant oats (rolled oats also works)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/3 cup chocolate chips
- 1 teaspoon canola oil
- 1/3 cup soy milk
- 1/2 cup banana puree (1 medium-size banana)
- 1 teaspoon vanilla extract
- Preheat oven to 375. Combine all the dry ingredients in a bowl. Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.
- Use a large spoon to scoop batter onto a cookie sheet covered with wax paper (I just place them right on my pizza stone). Bake for 12 minutes rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.