Oatmeal Chocolate Chip Cookies

GF V May 29, 2023

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These oatmeal cookies are a healthier alternative to the classic chocolate chip cookie. They can be totally sugar free if using sugar free syrup and sugar free chocolate chips, but you can also use honey (or maple syrup) and regular chocolate chips if that's what you desire.

- 1 medium (120 g) Banana, overripe
- 1/4 cup (84 g) Honey
- 1 tsp (5 g) Vanilla extract
- 1 tsp (6 g) Baking powder
- 1 tsp (3 g) Cinnamon
- 1/4 tsp (1.5 g) Salt
- 1/2 cup (48 g) Powdered peanut butter
- 1.5 cup (120 g) Rolled oats
- 1/3 cup (60 g) Chocolate chips

1. In a large bowl, mash your banana with the back of a fork, until smooth. 1/2 cup (120 g) unsweetened applesauce, Roasted Sweet Potato Puree, or No Sugar Added Apple Spread will all work in place of mashed banana

2. To the bowl, add your honey, vanilla, baking powder, cinnamon, salt, and powdered peanut butter. Any liquid sweetener will work, such as honey, maple syrup, or sugar free syrup. Optionally, add 1/4 tsp butter extract. Mix with a silicone spatula until fully combined

3. Fold in the rolled oats and chocolate chips (minis preferred). Chill the dough in the fridge for 30 minutes, so the oats can absorb the moisture

4. Preheat your oven to 350F and line a cookie sheet with parchment paper. Scoop dough onto the sheet, making 24 cookies of about 18 g each. Lightly wet your hands, and flatten into a round and thin cookie (they won't spread or rise as they bake)

5. Bake at 350F for about 12 minutes, or until golden brown on the edges. Let them cool totally on the pan in the fridge

https://www.poormanprotein.com/recipes/oatmeal-chocolate-cookies

Description

Time

Prep Time:

15 minutes

Rest Time:

30 minutes

Cook Time:

12 minutes

Total Time:

57 minutes

Cost

Total Cost:

Cost per Serving:

$0.14

Ingredients

Serving(s)

1 medium Banana, overripe

1/4 cup Honey

1 tsp Vanilla extract

1 tsp Baking powder

1 tsp Cinnamon

1/4 tsp Salt

1/2 cup Powdered peanut butter

1.5 cup Rolled oats

1/3 cup Chocolate chips

Instructions

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In a large bowl, mash your banana with the back of a fork, until smooth. 1/2 cup (120 g) unsweetened applesauce, Roasted Sweet Potato Puree, or No Sugar Added Apple Spread will all work in place of mashed banana

To the bowl, add your honey, vanilla, baking powder, cinnamon, salt, and powdered peanut butter. Any liquid sweetener will work, such as honey, maple syrup, or sugar free syrup. Optionally, add 1/4 tsp butter extract. Mix with a silicone spatula until fully combined

Fold in the rolled oats and chocolate chips (minis preferred). Chill the dough in the fridge for 30 minutes, so the oats can absorb the moisture

Preheat your oven to 350F and line a cookie sheet with parchment paper. Scoop dough onto the sheet, making 24 cookies of about 18 g each. Lightly wet your hands, and flatten into a round and thin cookie (they won't spread or rise as they bake)

Bake at 350F for about 12 minutes, or until golden brown on the edges. Let them cool totally on the pan in the fridge

Nutrition Facts

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Servings: 24

Serving Size: 1 cookie
Calories: 57

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Total Fat: 1.4g (2 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.5g
Cholesterol: 0mg (0 %)
Sodium: 42mg (2 %)
Total Carbohydrate: 9.8g (4 %)
Fiber: 1.2g (4 %)
Net Carbs: 8.6g
Total Sugar: 4.9g
Added Sugar: 4.2g (8 %)
Protein: 2.0g (4 %)

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Vitamin B12: 0.01mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 17mg (1 %)
Iron: 0.58mg (3 %)
Magnesium: 20mg (5 %)
Potassium: 101mg (2 %)

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Glycemic Index:

46.2

Glycemic Load:

4.4

Sources of Inspiration

https://www.youtube.com/watch?v=GPFcMBs6JVw