My revised recipe:
- 2/3 cup oats
- 1 tbsp creamy almond butter (could also use peanut butter)
- 1.5 scoops whey protein powder (I used Designer Whey's vanilla variety)
- 1 egg white (or 1/4 cup liquid egg whites)
- 2 packets Stevia (or sweetener of choice; I used 2 tbsp of granulated Splenda)
- 1/2 tsp baking powder
- 1/8 cup carob chips (optional; I used semi-sweet chocolate chips)
- 1 small ripe banana
- 1/2 tsp vanilla extract
- dash of salt
-Pre-heat oven to 350˚F.
-Whisk dry ingredients together.
-Mash the banana and mix well with wet ingredients; add to dry ingredients.
-Use a teaspoon to scoop the batter onto a cookie sheet lined with parchment paper & sprayed with non-stick spray. The mixture will be a bit runny. Aim for 12 cookies.
-Bake for 10 minutes.
I ended up with 12 this time (2 are missing from the picture after Doug and I did a little quality control).
MUCH better! The mashed banana made a big difference. Plus, it added a nice banana flavor to complement the chocolate and nut butter. What more could I ask for? Moist, fresh chocolate chip cookies ready in well under 20 minutes.
The nutrition changed a bit though; instead of the original 30 cals per cookie, my revised recipe makes these 58 calories per cookie. Still not bad at all, considering how much more satisfying they were than the first batch. Glad I decided to give this recipe another shot!