per 1 serving size (Recipe makes 16 servings)
Amount Per Serving
Calories from Fat 27
% Daily Values*
Total Fat 2.97
Saturated Fat 0.95
Polyunsaturated Fat 0.68
Monounsaturated Fat 0.69
Total Carbohydrate 31.76
Dietary Fiber 3.79
Vitamin A 0.19%
Vitamin C 2.06%
* Nutritional Values are estimated and may vary
Low calorie and delicious, these cookies are the testy result of a modification of Hillary Clinton's Chocolate Chip Oatmeal Cookies recipe. Key to the reduction of calories in this recipe is the subsidization of mashed banana in place of shortening, and stevia sweetner instead of sugar. This results in a spongy texture tasting of banana, almost more reminiscent of a banana bread with chocolate chips rather than a chocolate chip cookie. Either way, it's delicious! For those who prefer to measure their ingredients via weight, rather than volume, below are the amounts to be used in grams (with the exception of minor ingredients), as well as volume: 180g (1.5 cups) Whole Wheat Flour 225g (1 cup, mashed) Banana, mashed 160g (2 cups) Rolled Oats 60g (apprx. 30 packets) Stevia 42g (3 tbsp) Chocolate Chips 2 Large Eggs 1 tsp Baking Soda 1 tsp Salt 1 tsp Vanilla Extract 1/8 tsp Maple Extract Calories and macros for the total batch should be: 1650 Calories 36 Fat 273 Cho
Preheat oven to 350 degrees F (180 degrees C).
Spray cookie sheets with a non-stick baking/cooking spray.
Combine flour, salt and baking soda in a separate bowl.
Mash banana, then beat mashed banana together with stevia, vanilla extract, and maple extract in large bowl with electric mixer until creamy.
Add eggs and beat until light and fluffy.
Gradually beat in flour mixture.
Stir in rolled oats and then chocolate chips.
Drop batter by rounded tablespoonfuls onto baking sheets.
Bake for 14-15 minutes or until golden.
Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.
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