Banana Chocolate Chip Cookies

From my Healthy Living column in Moncton’s Times & Transcript.

Banana Chocolate Chip Cookies

These tasty cookies are easy to make and still tasty and wholesome. Why not try them out over the holidays?

1 cup whole wheat pastry flour 250 mL

½ tsp baking soda 2.5 mL

½ tsp salt 2.5 mL

½ tsp cinnamon 2.5 mL

1 tsp lemon zest 5 mL

¾ cup apricot puree* 180 mL

2 tbsp peanut butter 30 mL

¼ cup canola oil 60 mL

1 medium banana, chopped 1

¼ cup chocolate chips 60 mL

Preheat oven to 375° F/190° C. In a medium-sized bowl, mix the flour, baking soda, salt, cinnamon, and lemon zest. Incorporate the apricot puree and peanut butter into the mixture. Toss the chopped banana with the canola oil and mix it and the chocolate chips with the cookie dough mixture. To form each cookie, roll one ounce of cookie dough into a ball and flatten completely with a fork (these cookies won’t spread during baking). Place the cookies on a non-stick or oiled cookie sheet and bake for about 17 minutes or until golden brown. Let cool, then serve!

Makes about a dozen cookies.

*To make apricot puree, place a cup of apricots in a small pot and cover with water. Bring to a boil over high heat. Let simmer until apricots are tender and most of the water has been absorbed. Puree until smooth using a handheld blender. This yields a cup of puree.

Originally published in the Times & Transcript on December 24th, 2010.


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