Monday, February 9, 2015

Chocolate Chip Banana Bread Cookies

These Chocolate Chip Banana Bread Cookies and chewy, soft and loaded with chocolate chips, all healthy ingredients. Made with oats, whole wheat flour,warm taste of cinnamon, coconut oil, honey or agave, and loads of chocolate chips, No one would even know these are deliciously healthy cookies. These are only made in 2 bowls and no mixer required, love that. Simple no refrigerate cookies, that you will enjoy in less than 30 minutes. I am now finding healthy recipes to bake, I love healthy and and I also love to indulge in chocolate, frostings, and all that delicious baking, my girls love to bake and eat healthy so I am going to start to post some healthy baking items also.


  • 1 cup instant oats, using spoon and level method
  • 3/4 cup whole wheat flour, using spoon and level method 
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 Tablespoons coconut oil or unsalted butter, melted( I prefer the coconut oil)
  • 1/4 cup mashed banana
  • 1 teaspoon vanilla extract
  • 1/2 cup agave or honey 
  • 2 1/2 Tablespoons regular semisweet chocolate chips
  • 1 1/2 Tablespoons miniature semisweet chocolate chips
  • If your dough feels a little bready, you can also add 2-4 Tablespoons of milk to the agave, this will make the cookies a little more chewier. This is a chocolate chip banana bread cookie, so it will taste like a combination of bread and cookie in one. 

  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or baking mat. 
  2. In a large bowl add the oats, flour, baking powder, cinnamon, and salt and whisk until combined.  In a separate small bowl, whisk together the coconut oil or butter, mashed banana, and vanilla. Fold and stir in the agave or honey. Add in the flour mixture, stirring just until incorporated. Do not over mix . Fold in all of the regular chocolate chips and 1 tablespoon of miniature chocolate chips.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Press the remaining miniature chocolate chips into the tops. Bake at 325°F for 13-15 minutes. Cool on the pan for 15 minutes before placing onto a wire rack.

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