Jack and I have been trying to behave ourselves and stay away from having desserts at home. It’s been months since I’ve made any cakes and even longer since I’ve made cookies. Even at Christmastime this year, I didn’t bake so we wouldn’t be tempted. Today, however, I really had an urge to bake and I needed to use three very ripe bananas, so I decided to get creative and come up with a somewhat healthy cookie recipe to make. My goal was to make a tasty, low carb cookie that was actually good.
I knew that my recipe was going to start with the bananas. After that, I also wanted to add chocolate chips, walnuts, flaxseed, and oatmeal. When I was gathering my ingredients, I discovered that we were out of chocolate chips, but we did have white chocolate chips. In order to make up for the lack of the chocolate, I opted to add cocoa to my recipe.
Now, for the nitty-gritty. I began with a couple of basic recipes (for a general idea of flour to egg and butter ratio) and then started changing things. Since I was using bananas, I cut the amount of butter. Because I wanted a low carb cookie and am always happy to cut calories, I substituted half of the sugar for Stevia. I wanted to include oatmeal and flaxseed, so I cut the amount of flour. Also, since I was adding cocoa, I used that as part of the amount of flour I would have used.
I began with mashing the bananas and adding baking soda to them. They sat while I creamed the butter, sugar, and stevia. I dumped the banana mixture into the creamed mixture and blended it. Then, I added the salt, cocoa, flour, oatmeal and flaxseed and mixed it just until it was combined. After mixing everything, I felt that the cocoa was a little overpowering, so I added another egg and more flaxseed and oatmeal. Lastly, I added a bag of white chocolate chips and chopped walnuts. I have a cookie scoop (like an ice cream scoop, but much smaller) and I used it to scoop the dough and place it on a well-greased cookie sheet. I baked the cookies for 12 minutes in a 350° oven, which was the perfect time and temperature. I removed the cookies from the cookie sheet after about one minute and put them on a cooling rack. If you leave them longer, they’ll really stick, so I don’t advise it.
The cookies are nice and soft and are very tasty. There’s just a slight banana flavor, so it’s not overpowering at all. The chocolate, white chocolate chips, and walnuts are a nice addition. This recipe makes 56 cookies (using a scoop that holds 2 Tablespoons cookie dough) and each cookie has 117 calories and 11 grams carbs/9.5 net grams carbs. They’re fewer calories and carbs than most cookies and you don’t have to feel guilty eating them. I will definitely make these again!
Chocolate, Banana, White Chocolate Chip Cookies - low carb
3 Bananas – mashed
1 1/2 teaspoons Baking Soda
1/2 Cup Butter
1 Cup Sugar
2/3 Cup Stevia
1/2 teaspoon Salt
1 1/2 Cup Flour
3/4 Cup Cocoa
3/4 Cup Flaxseed
1 Cup Oatmeal
2 Cups White Chocolate Chips (you can use any kind you want)
2 Cups Oatmeal
Mash bananas and mix in baking soda. Set aside. Cream butter, sugar, and stevia. Add banana mixture and mix. Add salt, flour, cocoa, flaxseed and oatmeal and blend until mixed in. Lastly, pour chips and nuts into batter and mix just until evenly distributed.
Drop by rounded spoonfuls (I use a scoop that holds 2 Tablespoons of cookie dough) onto well-greased cookie sheet. Bake for 12 minutes. Allow to sit on pan for 1 minute (if you leave them longer, they’ll really stick), then remove and place on a cooling rack. When cool, place in airtight container. These are a soft cookie.
*These cookies hold their shape, so you can put them fairly close together on the baking sheet.