It’s spring break season! You know what that means; more people are going into exercise overload and trying to achieve their best beach bod in a short amount of time. If you are looking for a sweet little treat that won’t break all of your efforts and you are a chocoholic like me, these might just do the trick (or they are great for any time you have an urge to bake!). You can definitely taste banana with a hint of peanut butter in there as well. Hope you try them out!
PB Banana Chocolate Chip Cookies
- 1 banana, smashed
- 2 egg whites
- 1/4 cup reduced-fat peanut butter
- 1 tsp vanilla
- 1/4 cup unsweetened soy milk
- 3 Tbsp brown sugar (packed)
- 1 Tbsp unsweetened cocoa powder
- 1/3 cup rolled oats
- 2/3 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 cup semi sweet chocolate chips
- pinch of salt
Preheat oven to 350 degrees. Mix your banana, peanut butter, egg whites, brown sugar, vanilla, and soy milk. Add your cocoa powder, and incorporate well. Add your oats, flour, baking powder and salt. Stir well to make sure that there isn’t any flour or oats on the bottom or sides of your bowl. Once your batter is well mixed, add in your chocolate chips (you can use any kind, I just had semi-sweet on hand). Grease your baking dish, and place your cookies about 1 inch apart. Bake for 12-14 minutes, depending on their size, let cool, and enjoy! My recipe made about 17 medium/small cookies at about 75 calories a piece.