Don't discard your old bananas—peel them, seal them in a plastic bag, and freeze them. The use of very ripe bananas in this recipe helps reduce the amount of sugar needed, and provides extra body that reduces the amount of butter or oil that's usually needed.
Servings: Makes 8 dozen cookies
Ingredients 1/2 cup butter , soften1/2 cup prune puree or unsweetened applesauce1 cup raw cane sugar (Turbinado)3 medium ripe bananas , mashed2 large eggs1 teaspoon pure vanilla extract2 1/2 cups unbleached all-purpose flour1 1/2 teaspoons baking soda2 cups quick-cooking oats1 cup semisweet chocolate chips
Preheat the oven to 350°F. Coat 2 baking sheets with cooking spray and set aside.
In a mixing bowl, combine the butter and prune puree and beat with an electric mixer until creamy. Add the sugar, bananas, eggs and vanilla. Beat until smooth. Gradually add the flour and baking soda. Stir in the oats and chocolate chips until incorporated.
Drop the dough by teaspoons onto the prepared baking sheets. Bake for 7 to 10 minutes or until golden brown. Transfer to a wire rack to cool.
50 calories, 1.5 grams fat, 1 gram saturated fat, 5 mg of cholesterol, 20 mg sodium, 8 grams carbohydrate, 0 grams fiber, 1 gram protein