{angie}
We all try to eat healthy, but let's face it, we all get cravings for our favorite treats. One of my most common cravings is a grand, old classic: the chocolate chip cookie. I love to bake, but I know as soon as I make cookies I'll want to eat them all--not so good for my waistline. So I decided to rework a few recipes to make this healthy substitution. With no added sugar, butter or oil, they provide the taste you crave with the guilt-free contents you need.
We all try to eat healthy, but let's face it, we all get cravings for our favorite treats. One of my most common cravings is a grand, old classic: the chocolate chip cookie. I love to bake, but I know as soon as I make cookies I'll want to eat them all--not so good for my waistline. So I decided to rework a few recipes to make this healthy substitution. With no added sugar, butter or oil, they provide the taste you crave with the guilt-free contents you need.
{Healthy Chocolate Chip Cookies}
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup applesauce
1 egg
2 tablespoons honey
2 cups rolled oats
1 cup flour
2/3 cup unsweetened coconut, shredded
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
7 ounces semi-sweet chocolate chips
1/2 cup pecans
Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, vanilla, almond extract, applesauce, egg and honey. In a separate bowl stir together oats, flour, coconut, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and pecans. Drop spoonfuls of the dough about an inch apart onto a cookie sheet. Bake for 11-13 minutes.
Makes about 3 dozen cookies.
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup applesauce
1 egg
2 tablespoons honey
2 cups rolled oats
1 cup flour
2/3 cup unsweetened coconut, shredded
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
7 ounces semi-sweet chocolate chips
1/2 cup pecans
Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, vanilla, almond extract, applesauce, egg and honey. In a separate bowl stir together oats, flour, coconut, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and pecans. Drop spoonfuls of the dough about an inch apart onto a cookie sheet. Bake for 11-13 minutes.
Makes about 3 dozen cookies.
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