Chewy Low Fat Banana Chocolate Chip Cookies

Sometimes I take a bite of something and I am taken by surprise. The only thing I can say about these cookies is OH, YEAH! I hit the nail on the head. They are let me take a couple or ten and hide in the closet where I won't be bothered so I can savor each and every bite good. Oh I almost forgot the best part, they are low fat. Yeah, you heard me. These unbelievably good cookies of which I am talking about are guilt-free. So if you do decide to lock yourself away in the closet with them you don't have to feel so guilty. These cookies have the flavors of banana bread in a scrumptious oatmeal cookie. The bananas replace some of the butter but are the reason that these cookies are so moist. One important note about these cookies is to make sure you don't over bake them or they will be dry. If you aren't quite sure if they are done, take them out and let them cool. Even if it is a few minutes early. Also make sure that your bananas are nice and ripe, that is were the wonderful flavors will come from. The credit for this wonderful recipe comes from Gina at Gina's Skinny Recipes. She has a great blog with very tasty low-fat recipes. I changed hers up just a bit. She used chopped walnuts but I would rather have mini chocolate chips. I also added a 1/2 tsp more cinnamon than her, I love my cinnamon.

Chewy Low Fat Banana Chocolate Chip Cookies
adapted from Skinny Taste

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup mashed ripe banana
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup mini chocolate chips

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets.

Bake for about 10-12 minutes, or until cookies become light brown at the edges. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely

This post is linked to Sweet as Sugar Cookies