Next to banana bread, cookies are perhaps one of the best creations of man!  As a mom and health coach, I always look for inspiration to ‘healthify’ these sweet treats for my little boy.   These CHOCOLATE CHIP BANANA COOKIES are definitely the healthy kind but still taste absolutely delicious!  They are chewy, and not overly sweet.  They are refined sugar-free and are sweetened with coconut sugar instead.  I usually choose coconut sugar for baking since they are low-glycemic so it doesn’t give you that sugar spike.

I used whole wheat flour but you can also use other flour of your choice (all-purpose, spelt flour, oat flour to name a few).   The add-ins are also endless from whole nuts to chocolate chips, even coconut shreds and dried fruits.   This is perhaps the easiest cookie recipe you can ever find.  It’s pretty much dump and bake!  You can make two batches and freeze one batch for those busy days.

Theo helped me make these cookies as he always does.  He gets pretty excited when he hears the word baking and gets right on to taking out the bowls, the measuring cups, and whatever we need from the pantry.  He knows the drill!  Before, I used to be hesitant in letting him tinker with me in the kitchen since that could mean more mess!  But if messy means he gets to learn in a different manner about creativity, basic maths (from measuring the ingredients), and healthy eating, then I AM ALL FOR IT.

To manage the mess, I usually scoop out the ingredients and he gets to pour them into the bowl.  He loves whisking or mixing with me assisting him.   You should see how his eyes light up when he does it with matching “I did it myself, Mommy!” in his 3-year old high-pitched voice.   That is why I embrace home-cooking so much since it is also creates an avenue for me and my little boy to bond.  And who knows, I might have a Junior Masterchef in the making right in my kitchen!

WHAT YOU’LL NEED

1 cup whole wheat flour

3/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 tablespoon coconut oil, melted

1 teaspoon pure vanilla extract

1/4 cup mashed ripe banana

1 tablespoon almond milk (or other milk of choice)

1/3 cup coconut sugar

3 tablespoons dark chocolate chips

METHOD

Preheat your oven to 350 degrees F.  Line a cookie sheet with parchment or silicone mat.

In a bowl, mix the flour, baking powder, salt, cinnamon.  In another bowl mix the mashed banana, coconut oil, vanilla extract, milk. Whisk until smooth. Add the coconut sugar and mix again.

Add the wet into the dry ingredients and mix until combined.   Fold in chocolate chips and other add-ins if using.  Scoop about a tablespoon of the batter and form into a ball.  Flatten with a fork.   This makes about 12 cookies.

Bake for 9-11 minutes.   I usually underbake them and let them sit on the sheet once it’s out of the oven to continue baking.  This makes the cookies more chewy.  Store in an airtight cookie jar.

Tag me in instagram @fitfoodiemommy or use hashtag #TheFitFoodieMommy if you ever try this recipe out.