It’s no secret, I love cookies! I’m sure you’re already privy to this little tidbit of information, but I thought I’d mention it again for good measure.
It all started when I met this very talented actress/food blogger, Kayle of The Cooking Actress. Her cookie obsession is down right infectious. I go to her site just to ogle all of her mouth-watering cookies, wishing I could reach through my computer screen and munch on a few. Oh, if only that were possible.
When I’m craving a quick treat, I whip up a quick batch of cookies. They’re the closest thing to instant gratification you’re going to get, which is probably why they’re my go-to snack.
Stir, scoop, bake, eat. It’s as simple as that.
Since I tend to eat above and beyond my fair share of cookies, I decided to develop a cookie recipe that was both delicious and healthy…because there’s no point eating something healthy if it’s not delicious, right?
What came out of my oven the other day is the epitome of healthy cookie recipes. If I didn’t tell you they were healthy, you’d never know it.
Peanut butter banana cookies with mini chocolate chips. They remind me of banana bread…mini banana breads. Mmm!
I made these cookies for my Mom-mom and Pop-pop. My grandmother is diabetic, so she has to watch her sugar and carbohydrate intake, and my grandfather struggles with high blood pressure, so he watches just about everything he puts into his system.
Since they’re always complaining that I make them fat, I decided to develop a recipe that not only tasted delicious, but was good for them as well. The result surpassed my expectations. Who knew a healthy cookie could taste so good.
The cookies are soft and moist like banana bread. They’re made with whole wheat flour, a generous helping of peanut butter, greek yogurt, ripe bananas, brown sugar, and mini chocolate chips.
Now when I’m in the mood for a snack, I reach for one of these guilt-free cookies.
My dad isn’t much into sweets, but he fell in love with these. Never in my wildest dreams would I have thought he would have liked these cookies. My mom called me shortly after my grandparents left to travel back home to tell me that dad really likes the cookies. She told me that they were gone, and that I needed to make more for day. “Whoa, wait. My dad? No way! Does he know they’re healthy?” was my response. “No, he doesn’t, and we’re not going to tell him,” she said.
The secret is out of the bag now!
Since that call from my mom 3 weeks ago, I’ve made him 3 batches of these cookies. I’m now his personal baker. Anytime the cookies get low, I get a call to replenish them.
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. kosher salt
- 1 ripe banana
- ⅓ cup creamy peanut butter
- 1 egg yolk
- ¼ cup Greek yogurt
- 1 tsp. vanilla extract
- ½ cup brown sugar
- ½ cup mini chocolate chips
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
- In a small bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, mash banana until smooth. Using a rubber spatula, stir in in brown sugar until combined. Stir in peanut butter, egg yolk, Greek yogurt, and vanilla until smooth.
- Fold in the flour mixture until incorporated. Fold in mini chocolate chips.
- Using a 1-inch scoop, scoop the cookie mixture onto the baking sheets, making sure the cookies are 3 inches apart. Bake for 11 minutes.
- Cool the cookies on the pans for 3 minutes before removing to a wire rack to cool completely. Store cookies in an airtight container for up to 7 days.