Banana Chocolate Chip Cookies
Created by Cary Neff, Miraval Spa
January 01, 2006
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
- 1/2 cup butter , softened
- 1/2 cup prune puree
- 1 cup evaporated raw cane sugar
- 1/2 cup mashed bananas
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 2 1/4 cups unbleached flour
- 1 1/2 teaspoons baking soda
- 1 cup chocolate chips
Preheat oven to 350°. Spray cookie sheet 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.
(per 1/4 cup): 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
Printed from Oprah.com on December 10, 2013
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