Low Fat Whole Wheat Banana Nut Chocolate Chip Cookies
Indulge in guilt-free comfort with these Low Fat Whole Wheat Banana Nut Chocolate Chip Cookies, a healthier twist on classic treats! Bursting with natural sweetness from ripe bananas and honey, these cookies combine hearty whole wheat flour with rich dark chocolate chips and crunchy walnuts or pecans for an irresistibly satisfying bite. The use of unsweetened applesauce keeps them delightfully moist without adding extra fat, while a hint of cinnamon adds a warm, aromatic touch. Quick to prepare in just 15 minutes and ready to bake in 12, these wholesome cookies are perfect for snack time, dessert, or even breakfast on the go. Enjoy a batch of these nutritious, flavorful goodies that strike the perfect balance between indulgence and healthfulness!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large ripe bananas
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened applesauce
- 1.5 cups whole wheat flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup chopped nuts (walnuts or pecans)
- 0.5 cup dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicon baking mat.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Step 3
Add the honey, vanilla extract, and unsweetened applesauce to the mashed bananas. Mix well until the ingredients are fully combined.
Step 4
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Step 6
Gently fold in the chopped nuts and dark chocolate chips until evenly distributed throughout the batter.
Step 7
Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies are set.
Step 9
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
| Serving size | (758.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2005.3 |
| Total Fat 76.1g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1235.4mg | 0% |
| Total Carbohydrate 322.4g | 0% |
| Dietary Fiber 42.4g | 0% |
| Total Sugars 139.3g | |
| Protein 43.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 214.2mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2682.9mg | 0% |
Source of Calories