Low-Fat Chocolate Chip Cookies

Yield: 30 cookies, 1 Tbsp. each

Ingredients

1 cup whole wheat flour

2 cups oats (quick or old fashion)

1 tsp. baking powder

½  tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

2 Tbsp. unsalted butter, room temperature

½ cup turbinado/raw sugar (or regular sugar)

½ cup unpacked muscovado sugar or brown sugar

1 large egg

1 banana, mashed

½ tsp. vanilla extract

¾  cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, cream together the butter and the sugars. I used an old-fashioned eggbeater but if you’re lucky enough to have an electric mixer, cream the butter and sugar on medium speed.
4. Add the egg, followed by the mashed banana and vanilla extract.
5. Working by hand, stir in the flour mixture and the oats until just combined.
6. Stir in the chocolate chips.
7. Drop heaping spoonfuls onto baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Do not over bake these cookies!
8. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Source: https://cookieandkate.com/chocolate-chip-banana-cookies/print/23101/