Low fat banana oatmeal chocolate chip cookies – a Holiday version, with sprinkles! 🙂
These have been my favorite oatmeal 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!
Only 2 tablespoons of oil are used in this recipe, and, instead, very ripe mashed bananas and Greek yogurt make these cookies moist, sticky, chewy, and very well put together, if you ask me! 🙂
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 them my holiday cookies! 🙂
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 has long been my favorite – give it a try – it might become your favorite, too!