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!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicon baking mat.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the honey, vanilla extract, and unsweetened applesauce to the mashed bananas. Mix well until the ingredients are fully combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in the chopped nuts and dark chocolate chips until evenly distributed throughout the batter.
Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies are set.
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.
Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 139.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
