Oh how I love sweet, chewy, chocolate chip cookies. I can never, ever pass up a chocolate chip cookie offer.
Cookies are surprisingly much harder than cakes to substitute healthier ingredients. I went through 6 full batches of cookies in 3 days perfecting this recipe but boy, I’m glad I did.
These cookies taste almost imperceptibly different from my previous perfect full carb chocolate chip cookie recipe and have such a similar texture, even I was pleasantly surprised in their outcome.
The key is in what I like to call “banana butter.” Ripe, sweet bananas blended to perfect creaminess, then sautéed to reduce the water content. This makes a sweet puree with the consistency of softened butter that perfectly replaces much of the sugar and half the butter in the recipe.
I’ve also used my favorite almond flour to replace half the flour, further decreasing the empty carbs while adding protein and healthy fats.
You can see in the table below the incredible difference in macros with almost no difference in taste.
|(per cookie)||Healthier cookies||Original cookies|
|Calories||108 kcal||153 kcal|
|Total Fat||6.2 g||7.8 g|
|Total Carbs||13.1 g||20.2 g|
|Total Protein||1.4 g||1.1 g|
Dr. Elle, MD
Belle of the Barbell
Healthier Chocolate Chip Cookies
- ⅔ cup very ripe banana, blended (2 large or 3 medium bananas)
- ½ cup butter (1 stick)
- 1 cup (200g) brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 tsp butter flavor
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cup (180g) all purpose flour
- 1 ¼ cup (120g) almond flour
- ½ tsp cornstarch
- ½ tsp baking soda
- 1 tsp salt
- Gently heat the blended banana in a small saucepan until it is reduced to the thickness of apple sauce and about ½ cup in volume. Place in a small bowl in the freezer to cool. Once cool, it should be the consistency of smooth peanut butter.
- Mix dry ingredients (both flours, cornstarch, baking soda, salt) in a large separate bowl.
- In a large mixing bowl, cream butter for 2-3 minutes on medium-high speed until airy and forms stiff peaks. Then add the brown sugar and cream for another 2 minutes on similar speed until similarly airy and stiff peaks form.
- Add eggs, one at a time and fully mixing before adding the next. Then add vanilla and butter flavor and similarly mix fully. Finally add ½ cup of the banana butter and mix in completely for 1 whole minute, ensuring the mixture is nice and airy.
- On a slower speed, mix in dry ingredients only until just combined. Fold in chocolate chips.
- Line a serving platter or 9×13 baking pan with parchment paper or wax paper. Scoop cookie dough onto parchment before chilling. I used a 1.5 tbsp (#40) cookie scoop. It's okay to scoop as close together as possible at this point since you will just be chilling dough, not baking yet. Once one layer is filled, add another layer of paper and scoop a second layer. Cover with plastic wrap for relative air-tightness. Chill in refridgerator for ideally 12-24 hours, at least 1 hour.
- When ready to bake, preheat oven to 375 F.
- Line a large baking sheet with parchment paper or silicone baking mat. Place pre-scooped balls of dough approximately 2 inches apart on baking sheet. Press scoops of dough slightly flat.
- Bake at 375 F for 8-10 minutes unil slightly browned on bottom.
- Remove baking sheet from oven and let cookies cool on baking sheet for about 5 minutes, the transfer cookies to cooling rack. Let baking sheet cool completely before placing more scoops of dough to bake.