From Health magazine
Crave cookies? You can enjoy Susan Sarandon’s favorite ones guilt-free! This revamped chocolate chip cookie recipe is full of heart-healthy oats and a hint of potassium-rich banana.
Prep: 10 Minutes
Cook: 25 minutes
Makes 16 cookies
Ingredients:
1 cup oat flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/3 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
1/2 teaspoon vanilla extract
1/2 ripe banana, cut into small pieces
1/4 cup chopped walnuts or other favorite nut
1/3 cup semisweet vegan chocolate chips (such as Tropical Source)
Instructions:
1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.
2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.
Nutrition:
Calories 138; Fat 8g (sat 1g, mono 4g, poly 2g); Cholesterol 0mg; Protein 2g; Carbohydrate 16g; Sugars 9g; Fiber 1g; Iron 1mg; Sodium 114mg; Calcium 16mg
Check out more of Bethenny’s celebrity food makeovers, like Mariska Hargitay’s chocolate muffins, Kelly Rutherford’s spinach and mushroom quiche, Maria Menounos’ turkey burger, and Denis Leary’s chicken wings.
Bethenny Frankel is a celebrity natural-foods chef and owner of the baked-goods company bethennybakes.
(PHOTO: YUNHEE KIM)
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Comments (13)
I just made these cookies and although the didn’t look anything like the photo, they tasted great! I made my own oat flour by grinding up oatmeal in my Vita-Mix. I also substituted apple sauce for the bananas and used mini-chocolate chips and raisins. My dough was very wet. I actually added more oat flour because it seemed way too wet. They turned out good and I will definitely make them again.
These cookies turned out way too wet. They spread over the entire cookie sheet and I couldn’t get them off the wax paper. Good flavor from what little pieces I could eat. I agree with Michelle, that I would add more flour next time. Can you confirm the recipe printed is correct?
I just tried these a 2nd time and had much more success. I changed the recipe as follows: 1c rolled oats, 1/4c oil, 1/4c milk, 1/3c sugar. I baked them for 15 minutes and had a very stable cookie. Delicious!
that was good
Based on the user comments above, I was hesitant about trying the recipe as is. But when I tried Jenn’s version (1 c oats, 1/4 c oil, 1/4 c soy milk, 1/3 c sugar), I thought the cookies too dry…even after I added the other half of the banana. After some trial and error, I ended up with 1 cup flour (wheat), 1 cup oats (though 3/4 would probably be perfectly fine), 1/2 tsp baking powder, 1/3 tsp baking soda (yeah, odd measurement! I use the 1/2 tsp and knock out a tad), 1/2 tsp salt, 1/2 cup sugar, 1/4 cup canola oil, 1/3 cup soy milk, 1/2 tsp vanilla, 1 ripe banana (mashed), chocolate and nuts as desired. I also added 1/2 tsp cinnamon and 1/4 tsp nutmeg. This has worked out very well for me, and I only have to bake the cookies for about 15 minutes at 350ºF.
does anyone actually own 1/3 teaspoon measuring spoon?
Mary R’s recipe was the best so far (i tried the other alterations as well). i would take it a step further because there was way too much salt- decrease to 1/4 tsp- and too much sugar (especially if you use vanilla soymilk!)- decrease to 1/3 cup. if you make 12 instead of 16 cookies, bake 20+ mins.
These were by far the BEST “healthier” cookies I have ever made and I have tried MANY recipes over the years. I took them to my running group for post-run snacks and I have several requests for the recipe! I substituted almond milk for soy, and 1/4 C. Splenda baking blend for the raw sugar and they were still excellent!! I agree with others, decrease the salt a bit.
I made them as the recipe states, except I used white whole wheat flour and 1 cup of oats. I ommited the chocolate/nuts, added some cinnamon, and they are delicious!!! Not too sweet, soft on the inside but definately set on the outside, and the oat flavor is great! I will definately make these again for my “low sugar” friends and myself as well!!!
so is that 138 calories PER cookie? that’s one hi-cal cookie…so that can’t be right
what is the serving size…?
I just made these cookies and although the batter seemed a little wet, they turned out really good and chewy. I made very little alterations: I added a little more oats than called for (probably about a full cup) and more chocolate chips (I’d say maybe a hefty 1/2 cup). I used a scoop that was about 2Tb in size so I only baked them for about 10-12min and they came out perfectly chewy and moist. I can’t imagine making a cookies big enough to need 25min baking time! Maybe that’s where the high calorie amount comes from. (The nuts will also up the kcal amount as well.) I’d definitely make these again; especially for my vegan roommate.
these are the changes to make 1/2 tsp baking soda instead of 1/3. 1 medium size banana (pureed), 1 tsp canola oil, 1 tsp vanilla. nuts optional. These few changes will turn out perfect because they are not a makeover.
I’ve made these cookies before from the recipe in her book..should have written down as I just took the book back to the library. Anyway…this recipe is very different…the one in her book only had a minuscule amount of oil, think I would remember 1/3 tsp! of anything…the banana amount is different and smooshed, and there weren’t nuts (though I intended on adding them this time). I’m going to look elsewhere and see if I can find…