By Ducky on June 02, 2003
"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."
Serving Size: 1 (1543 g)
Servings Per Recipe: 1
"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"
"Excellent cookies! I had a lot of bananas that were turning brown quickly and wanted to use them to make something other than banana bread. These were perfect: no overwhelming banana flavor, and soft and cake-y (my favorite kind of cookie!). I used half dark and half milk chocolate chips. I think next time I'll try replacing half the AP flour with whole wheat. Thanks for sharing!"
"I used 1/2 wheat flour, 1/2 unbleached white flour and dark chocolate chips. They were pretty tasty. These cookies have a soft cake-like texture."
"I made these last night. I made half plain and half with peanut butter chips. They tasted like little banana breads. We really like them the only down side is they get sticky after one day, but the taste is still great."
"These were a big hit! I used applesauce, which makes these very moist. Also I had to really scrounge for a substitute when I realized I was out of oats (mid-recipe of course) so I used a mixture of baby oatmeal, ground flax, wheat germ and more flour. Even my dh liked these very healthy cookies. Thanks!"
"Very cakey cookie. I got 4 dozen, but they were big. Good, not at all a chocolate chip cookie, but nice."
"Good alternative cookie. Cakey texture and moist. I used a cookie scooper and ended up with 4 dozen cookies."
"Terrific cookie. I used whole wheat flour, 1/2 cup brown sugar, 1/2 cup Splenda, 1/2 cup mini choc chips & skipped the oats. A very soft cookie so be careful when scraping off the cookie sheet. Full of banana goodness! "
"Cakey moist cookie that's not overly sweet. Chocolate chips add some interest. Overall, a nice healthy cookie. I made them as directed, and preferred them cooked a bit longer until dark golden brown. These will not fool someone looking for a traditional chocolate chip cookie but my kids did eat and enjoy them. Thanks, Ducky, for sharing the recipe!"
"Yummy! I got 7 1/2 dozen soft and tasty cookies, using the melon-baller that I always use for cookies. I cut back a little on the butter (actually I used half butter and half oil) and I used whole wheat flour (is there any other kind?) Also, I used slow-cooking oats. But other than that I followed the recipe exactly! :) I thought these were great; not too sweet and a nice balance of the banana and chocolate. "