Recipe by Ducky
Saw this recipe by Cary Neff of the Miraval Spa on the Oprah show. It is supposed to be a more healthy alternative to the 'purist' chocolate chip cookie. I made these but was skeptical that the purists around me would eat them. They did. Had to hide them to save them for a dinner gathering. These are moist and chewy and the banana taste didn't seem to be overpowering. I used all-purpose flour as I couldn't see going out to buy another type of flour (already have 3 different kinds at home) just to make these. We will have these again. I didn't get 8 dozen cookies but mine may have been larger than the recipe intends.
Top Review by magpie diner
We are enjoying these cookies as well - obviously not your traditional choco chip butten laden cookies, but tasty and fairly low sugar. I also used 1/2 whole wheat with 1/2 unbleached. I used the prune puree (aka baby food) since I had some on hand. I think my children would say they'd like them a little sweeter, but I wouldn't. I think 8 dozen would mean a whole bunch of tiny cookies...I just did them regular drop-size and got 3 dozen. Thanks Ducky!I
- 1⁄2 cup butter, softened
- 1⁄2 cup unsweetened applesauce or 1⁄2 cup prune puree
- 1 cup raw sugar (Turbinado)
- 3 medium ripe bananas, mashed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1⁄2 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 2 cups quick-cooking oats
- 1 cup semi-sweet chocolate chips
Directions See How It's Made
- Preheat oven to 350°F.
- Coat 2 baking sheets with cooking spray.
- In mixing bowl, combine butter and applesauce, beating with an electric mixer until creamy.
- Add sugar, bananas, eggs and vanilla, beating until smooth.
- Gradually add flour and baking soda.
- Stir in oats and chocolate chips.
- Drop teaspoonfuls onto baking sheets.
- Bake 7-10 minutes or until golden brown.
- Cool on a wire rack.