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Okay, back to the cookie 🙂
We made these cookies last Sunday and I have enjoyed two of them each morning for breakfast all week. I did not add the nuts and I added less chocolate chips than it called for. I wanted to make these a little bit lower in calories so I could enjoy two for breakfast instead of one. I am guessing the ones we made are about 75 calories a cookie.
Taylor and Carson have been enjoying them with me, but Carson told me he really likes plain chocolate chip cookies much better!
I’ve been having so much fun making cookies with these two on the weekends! Carson actually helps a good bit, but little Tay usually just helps with making the mess!
The picture below just cracks me up, especially Carson and Rocky’s faces!!
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I found this recipe from The Skinny Fork Blog. She has tons of wonderful, healthy recipes!
Nutritional Values & Serving Size Altered 4/14/13
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg
2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.
Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.
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