Yes…that says COOKIES!!! 

If you are a lover of all things sweet, and most things baked, that is a major tough place when dieting.  I’m not a huge fan of the 100 calorie packs, cuz you’re going to want to eat 4 of them.  Ok…i’m going to want to eat 4 of them.  You don’t want to bake a whole batch of cookies or a cake telling yourself you will have one small cookie or only one slice…cuz in what world does that happen?  So I suggest these.  I will forewarn they are not Tollhouse.  They don’t give that satisfying cookie crunch, its actually more cakey, but if you like banana bread, and chocolate, they do a good job of scratching that itch without messing up your diet.  At only 2 WW Points per cookie, you can’t go wrong.

Banana Chocolate Chip Cookies
Makes about 50 cookies

2 cups all-purpose flour
3/4 cup rolled oats (do not use quick-cooking oats)
1/2 teaspoon salt
6 tablespoons solid vegetable shortening
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup mashed banana (about 2 ripe bananas)
1 large egg white
1 tablespoon vanilla extract
1 cup mini chocolate chips

  1. Position rack in the center of the oven; preheat oven to 350°F. Spray a large baking sheet with nonstick spray. Mix flour, oats, and salt in a medium bowl; set aside.
  2. With an electric mixer on medium, cream the shortening and both sugars until light and fluffy, about 2 minutes. Beat in the banana, then the egg white and vanilla. Turn off the mixer, remove the beaters, and stir in the flour mixture with a wooden spoon, just until incorporated. Stir in the chocolate chips.
  3. Drop by flat tablespoons onto the baking sheet, spacing mounds about 1 1/2 inches apart. Bake until golden brown, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an airtight container for up to 4 days.

Serving size: 2 cookies. PointsPlus value per serving: 4

 

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