What can you make with ripe bananas, other than banana bread? Cookies!

These are like a banana bread + oatmeal love child and they’re SO good and so easy to make.

I used Truvia brown and cane sugar blend to make these. It’s basically  just a blend of Truvia and sugar. I love using it because you still get alot of the great texture that real sugar provides but it has 75% fewer calories.

I added a tablespoon of crunchy peanut butter on top of these for a more filling snack but can also picture these as great mix in for greek yogurt instead of granola!

Banana Chocolate Chip Cookies

Serves: 24

Ingredients:

• 3 tbsp Liquid Egg whites

• 2 medium ripe bananas, mashed

• ¼ cup Truvia Brown Sugar Blend

• 1/8 cup Truvia Cane Sugar Blend

• 2 TBSP Grass Fed Butter

• 2 tsp vanilla extract

• 1.5 cups old-fashioned oats

• 1 1/4 cups whole wheat flour

• 1 tsp cinnamon

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup Lily’s Chocolate Chips

Directions:

1. Preheat oven to 350F. Line baking sheet with parchment paper.

2. In a bowl, combine egg, bananas, sugars, butter and vanilla. Beat on medium speed using hand mixer until well combined.

3. Scrape down the sides of the bowl and then add the oats, flour, cinnamon, baking soda and salt. Beat on low speed until well combined.

4. Scrape down the bowl and add the chocolate chips. Beat on low speed until mixture is well combined.

5. Use a spoon to create 24 cookies, ~2 tbsp of dough each.

6. Place dough on cookie sheets, spaced ~2 inches apart.

7. Bake for ~10 minutes (for soft cookies) and longer for more-well done cookies or until edges of cookies have set and tops are still soft. DO NOT OVERBAKE, these will firm up as they cool and baking times can vary greatly depending on how ripe your bananas were.

Notes:

1. Store cookies in an airtight container or bake a few cookies and store the remaining batter in the refrigerator for a few days or in the freezer for up to 4 months. This is great for portion control!

Nutrition Facts (per 1 Cookie): 100 Calories, 5 g Fat, 15 g Carbohydrate, 1 g Fiber, 2 g Protein