Banana Oatmeal Chocolate Chip Cookies

So since another one of our goals for the new year is to get in shape I've compiled a book of healthy recipes and will slowly be working my way thru them. Last summer I got the book "Naturally Thin" by Bethenny Frankel and one of the "Recipes" that jumped out at me that I couldn't wait to try was the Banana Oatmeal Chocolate Chip Cookies. These are really low cal and since it's all good stuff in them it's a non-guilty treat great for my sweet tooth. I've attached a link for anyone who wants to try it them self.

Here is the before shot:
















Here is the finished product:
















The texture of the cookies are good but they could be sweeter. Next time I think I'll be adding honey, organic Colorado for us, to sweeten it up a bit. I also saw in a different recipe that the banana's were mashed instead of cut into small pieces so that might sweeten it a bit more. But all in all they came out great.

Naturally Thin Banana Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup oat flour
• 3/4 cup old-fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/3 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raw sugar
• 1/3 cup canola oil
• 1/3 cup plain soy milk
• 1/2 teaspoon vanilla extract
• 1/2 ripe banana, cut into small pieces
• 1/4 cup chopped walnuts or other favorite nut
• 1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

Preparation

1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.
2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.