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Pasta Chicken

Low-Fat Banana Oat Chocolate Cookies

Published: Dec 20, 2013 | 23 Comments

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Low-fat banana oat chocolate cookies made with only 2 tablespoons of vegetable oil, the rest of fat is replaced with Greek yogurt and mashed bananas.   These cookies are soft and chewy!   A Holiday version, with sprinkles!

Banana oatmeal chocolate chip cookies recipe

These have been my favorite oat cookies this year! I like them to be on the chewy side (vs. cakey), and this recipe fits the bill, thanks to the old-fashioned (or rolled) oats, bananas, and Greek yogurt!

Banana oatmeal chocolate chip cookies recipe

Only 2 tablespoons of oil are used in this recipe, and, instead, very ripe mashed bananas and Greek yogurt make these banana oat cookies moist, sticky, chewy, and very well put together, if you ask me!

Banana oatmeal chocolate chip cookies recipe

Since we’re in the middle of the holiday season, adding sprinkles seemed like a perfectly good idea, especially because I don’t have anything else right now to decorate the cookies. And, because the sprinkles are the easiest way to dress up a cookie! Now, I can rightfully call these banana oat chocolate cookies my holiday cookies!

Banana oatmeal chocolate chip cookies recipe

Remember, if you want the cookies to remain thick as they bake, chill the cookie dough for about an hour before baking. If you want them to be flatter – you don’t have to chill the dough.

This recipe for low-fat oatmeal chocolate cookies has long been my favorite – give it a try – it might become your favorite, too!

oatmeal chocolate chip cookies
Print
Low-Fat Banana Oat Chocolate Cookies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Low-fat banana oat chocolate cookies made with only 2 tablespoons of vegetable oil, the rest is replaced with Greek yogurt and mashed bananas.   These cookies are soft and chewy!  Make these festive by decorating them with sprinkles!

Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 113 kcal
Ingredients
  • 1 1/2 cups flour , sifted or aerated (see important note below!)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt or 1/4 teaspoon kosher salt
  • 1 banana ripe
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup Greek yogurt plain
  • 1 teaspoon vanilla extract
  • 1 3/4 cups old-fashioned oats
  • 1 cup chocolate chips
  • sprinkles for decorating
Instructions
  1. Pre-heat oven to 350 degrees F.  In a large bowl, combine together the flour, baking powder, baking soda, cinnamon, and salt.

  2. In a separate bowl, mash the banana. Add the egg, oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
  3. Add the banana-egg mixture to the flour mixture and stir until just combined. Fold in the oats, then fold in the chocolate chips.
  4. Line two baking sheets with parchment paper. Take a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 2 inches apart. At this point, I would refrigerate baking sheets with cookie dough balls for about an hour to chill the dough. This will ensure that cookies, when baked, will not flatten out, and that they will remain tall, so that we end up with thick and chewy cookies!
  5. Bake for 12 minutes until cookies are slightly golden brown. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
How to decorate these cookies with sprinkles:
  1. There are two ways to do it.
  2. The first method is to form cookie dough balls, let them bake for half the time (5 minutes), quickly remove the baking sheet from the oven and sprinkle the sprinkles on top, then put the cookies back into the oven to let them continue baking for another 5 or 7 minutes.
  3. The second method is to add sprinkles to the cookie dough as you are forming the cookie dough balls. I personally prefer the first method, as it results in better texture and better looking cookies.
Recipe Notes

The recipe is adapted from Woman's Day

Important note about properly measuring flour using measuring cups:

The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!

Nutrition Facts
Low-Fat Banana Oat Chocolate Cookies
Amount Per Serving
Calories 113 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 55mg2%
Potassium 63mg2%
Carbohydrates 20g7%
Sugar 11g12%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 0.4mg0%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Baking, Bananas, Chocolate, Chocolate chips, Cookies, Dessert, Greek yogurt, Recipe Published: Dec 20, 2013 23 Comments

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Reader Interactions

Comments

  1. Darlene

    Aug 29, 2014 at 8:28 pm

    Oh drat! I think I messed these up. I had a tin of steel cut oats, so I used those. I’m not sure…

    Reply
    • Julia

      Sep 04, 2014 at 2:58 pm

      Steel cut oats are probably to rough for these cookies. The cookies might still be ok but a little too much chewy. 🙂
      Here are 2 good articles on the differences between old-fashioned (rolled) oats, steel cut oats, and quick oats:

      http://www.thekitchn.com/whats-the-difference-steelcut-138355

      http://vegetarian.lovetoknow.com/Difference_Between_Rolled_Oats_and_Steel_Cut_Oats

      Reply
  2. heather

    Jan 12, 2014 at 11:18 pm

    I just made these and after finding the recipe on pinterest. I was recently diagnosed with gallstones so I have to be very careful of my fat intake to avoid agonizing stomach aches. I love that this recipe is lower in fat and still tastes pretty great. I added a splash of flax seed to mine. I think next time I’ll go for a finer salt instead of kosher. I kept getting big, crunchy grains of salt in every other bite which I didn’t really like. Otherwise a great recipe. Thanks!

    Reply
    • Julia

      Jan 13, 2014 at 2:36 pm

      I got to say I am not a big fan of using too much salt in baking myself. I just updated the recipe to include regular salt because I think it just works better in this recipe (or no salt at all! :)). Very glad that otherwise you liked the recipe! 🙂

      Reply
  3. Kayle (The Cooking Actress)

    Jan 01, 2014 at 4:25 pm

    oooh I love that these are chewy, and those melty choc chips-MMM!

    Reply
  4. Rika

    Dec 27, 2013 at 5:13 pm

    Have I been eyeing on rainbow sprinkled desserts on your blog lately? I need to use some bright decorations in my desserts like yours! Hope you had a wonderful holidays! Wishing you a Happy New Year, Julia!

    Reply
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