I recently mentioned that at this stage with our potty training we’re using cookies as a reward when Little M stays dry during naps. I usually use a mini version of the lactation cookies I made for myself when he was a baby. However, the other day I wanted to make a simpler cookie with fewer ingredients and ideally less sugar and less butter. I consulted my friend Chef Google and found that people generally agree that rather than reduce the fat and sugar in a cookie, one should just eat fewer cookies. Eating fewer cookies in this situation would mean only one thing: pee in the bed. I don’t want pee in the bed.
So I looked at some popular fitness and weight loss sites and found a low-fat oatmeal chocolate chip cookie recipe with rave reviews. I made them last night and Mr. Stroller took several to work this morning. While they were significantly lower in fat than a normal cookie, they still had too much sugar. Tonight I modified the cookies and came up with a very good, lower fat, lower sugar cookie that I think Little M is going to love…if they last through tomorrow’s nap.
You can certainly up the nutrition factor by experimenting with replacing some flour with flax, adding brewers yeast, chia seeds, etc. to this recipe. However, I wanted a simpler recipe using ingredients I always have on hand, so I didn’t add them to this recipe.
Healthier Oatmeal Chocolate Chip Cookies
2 T. butter, at room temperature
1/4 c. brown sugar, packed
1/4 c. sugar
1/4 c. (75 gm) bananas, mashed (about 1 small banana)
1 t. vanilla extract
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 c. white whole wheat flour
2 c. old fashioned oatmeal
1/2 c. dark chocolate chips, mini chips, or dark chocolate M&M candies
Preheat oven to 350 degrees
1. In a stand mixer with the paddle attachment, beat butter and sugars until well combined. Beat in egg
2. Add banana and vanilla and mix very well. Remove paddle attachment
3. Add all dry ingredients and stir in by hand until just incorporated
4. Stir in chocolate chips
5. Line a baking sheet lined with a silpat pad or parchment paper
6. Drop by teaspoonfuls for small cookies or tablespoonfuls for larger cookies onto prepared pan
7. Cook smaller cookies for ~6 minutes or larger for ~8 minutes until they start to turn golden and centers are cooked. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely. Store in an airtight container for several days, or freeze straight away.