Better Banana Cookies

IMG_6188 (2)How do I end up with so many bananas that need to be used up? That’s the question of my day! I think from now on I should only buy two at a time for Jack and make sure he eats them before they get too ripe.

Banana’s aren’t very expensive, but regardless of that, I really dislike throwing food away when I know it can be used. I had five bananas that needed to be used this morning and couldn’t decide what to do with them. I love banana bread, banana cream pie, pudding with bananas, and all of those type things, but they aren’t that healthy for you. I’ve also tried many different recipes for banana cookies that are O.K., but they always seem like something is just missing. Perhaps it’s a little sweetness, or maybe just more flavor, I’m not really sure what it is. Today I decided to just take a chance, add the things that seem logical, and see what I could come up with.

The basis for most healthy banana cookie recipes is mashed bananas (I used 5), so I began with that. I added 1 can IMG_6186 (2)of pumpkin and mixed it in well. To that I tossed in 2 eggs, 3 Tablespoons cinnamon, 1 1/2 teaspoons vanilla,1 teaspoon soda, 5 Tablespoons Stevia (or whatever sugar substitute you prefer) and 1/4 cup PB2 (powdered peanut butter that’s much healthier to use than regular, you could probably skip this if you choose). Once that was blended I added 4 Cups old fashioned oatmeal, 1 cup chocolate chips, and 1 cup chopped walnuts. Mix well. Drop by rounded scoop (mine holds 1 1/2 Tablespoons) onto well-greased cookie sheet. Bake at 350° for 15 minutes. These stay IMG_6187 (2)nicely rounded and don’t look much different when they’re done cooking than they did before you put them in the oven. Remove from cookie sheet immediately and cool. Store in an airtight container. Enjoy!

This recipe makes 56 cookies when using a 1 1/2 Tablespoon scoop. Each cookie has 80 calories, 13 grams carbs, and 0 cholesterol.

Better Banana Cookies

  • Servings: 56
  • Time: 15 minutes
  • Difficulty: easy
  • Print

5 Bananas, mashed

1 can pumpkin

2 eggs

3 Tablespoons cinnamon

1 1/2 Tablespoons vanilla

1 teaspoon baking soda

5 Tablespoons Stevia (or other sugar substitute)

1/4 cup PB2 (optional)

4 cups old fashioned oatmeal

1 cup chocolate chips

1 cup chopped nuts

Mash bananas. Add 1 can of pumpkin and mix well. Toss in eggs, cinnamon, vanilla, baking soda, Stevia (or whatever sugar substitute you prefer) and PB2. Once blended, add old fashioned oatmeal, chocolate chips, and chopped walnuts. Mix well. Drop by rounded scoop (mine holds 1 1/2 Tablespoons) onto well-greased cookie sheet. Bake at 350° for 15 minutes. These stay nicely rounded and don’t look much different when they’re done cooking than they did before you put them in the oven. Remove from cookie sheet immediately and cool. Store in an airtight container. Enjoy!

Each cookie (when making 56) has 80 calories, 13 grams carbs, and 0 cholesterol

2 thoughts on “Better Banana Cookies

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