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Tag Archives: chocolate chip

Chocolate Chip Banana Oatmeal Squares

I’ve been into baking a lot more than I have been into actual cooking. Don’t get me wrong, I love a good ratatouille, or throwing together a really delicious chicken dinner or skillet. As of late, it’s been about baking, re-testing muffins, and building myself up to making cupcakes and all sorts of decadent treats. I’m not really into sugar-laden foods, which is why this blog exists: to take everyday delicious meals and recreate on the healthier side. Having simple swaps for recipes is important to me which is where these squares came from.

I like a brownie or blondie – in fact, my family actually has a “secret” recipe (why it’s always been considered a secret is beyond me but it’s a DELICIOUS cookie/blondie/brownie hybrid – it could also have been a long-time joke that it’s a secret and I’ve been misled all these 32 years… oh well). The sugar, butter, and heavy ingredients in those recipes can be too heavy for me at times, so using rolled oats is a great binder for flour. Plus, this recipe doesn’t have any sugar. The only sugar comes naturally from the chocolate chips, bananas, and a drop of maple syrup. Whole foods, real foods, and quality.

I also know that oats/oatmeal is a good food for lactation/breastfeeding, and given that I am 37 weeks and hoping to nurse the little bub, I’m testing recipes now so that I can bake them and freeze for when the bub arrives. Pregnant or not, I love oatmeal and the combination of chocolate chips with the banana is a trifecta of awesome.

Here’s what you’ll need:

  • 2 ripe bananas, smashes
  • 1 cup milk (can sub any kind of milk!)
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tbsp baking soda
  • 2 cups rolled oats
  • 1/2 cup chocolate chips
  • Nutmeg
  • Cinnamon

Products Used:

  • Organic Valley: egg and milk
  • Lily’s Sweets: chocolate chips
  • Thrive Market: baking soda, rolled oats.

Preheat the oven to 400*. Whisk everything in one bowl. Pour into a pre-greased 9×9 pan, adding a few more extra chocolate chips on top. Bake for 30m. THAT IS IT! Enjoy with some nut butter, whipped cream, or just as is. You’ll be making these weekly 😉

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Coconut Sugar Chocolate Chip “Health” Cookies

I am not a baker. I don’t pretend to be one nor do I play one on television. I just love food. Today, I received my first ever Kitchen Aid hand mixer and was super excited to make homemade chocolate chip cookies. For the most part, I have an idea of what goes into making chocolate chip cookies and was able to gather ingredients easily. However, I always like to alter ingredients and see what I can substitute with healthy ones.

The finished product!

A few years ago I fell upon a type of sugar called coconut sugar and I swear by it when baking. It is relatively a 1:1 substitution for regular cane sugar and is made from the heart of the coconut. I actually use it for a substitution of brown sugar as well, but this recipe calls for both coconut sugar and light brown sugar. It’s low glycemic and has a beautifully sweet smell, except it doesn’t yield such a strong sugary flavor *disclaimer: I did mention these were going to be healthy chocolate chip cookies, so if you’re a sugar-fiend or really enjoy a traditional Toll House cookie, this may not be for you, but in fairness, give it a try and see what you think!* 

I started with my dry ingredients in a large bowl, whisking the flours (1 cup cassava, 1 cup A.P (all purpose)) salt and baking soda. Setting that aside, I took my butter, brown sugar, and coconut sugar and whisked together with my fancy new hand mixer *ooooh, ahhhhh* until it was fully blended and smooth.

After the mix blended, I cracked an egg into the brown sugar and butter mixture and blended on medium speed one at a time (two eggs in total) until fully immersed. I slowly added in the flour and mixed until all the flour was fully blended in and the batter became sticky. I decided to throw in two kinds of chocolate chips: milk chocolate chips and stevia dark chocolate mini chips because #yolo.

On two separate baking trays, cut parchment paper and scoop a tablespoon of batter into your hands and form small balls with the batter. Place on the rack and fill with three rows of four balls (12 in total per rack, 24 balls altogether). Bake for 15 minutes at 375 degrees, switching the top and bottom cookie trays halfway to cook evenly (and NOT do what I did and have one batch be perfectly brown while the other had black bottoms, sigh… I did say I’m not a baker…)

Let cool and enjoy 🙂 Again, these are not your typical chocolate chip cookies; they will be chewy, a little doughy, definitely healthy, and altogether quite tasty! I can’t wait for you to give these a try! ~ Nomaste

Coconut Sugar Chocolate Chip “Health” Cookies

Course Cookies, Dessert
Cuisine American, Cookies
Keyword cassava, coconut, cookies, healthy, paleo
Prep Time 25 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Author nomastehungry

Ingredients

  • 1 cup cassava flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tbsp unsalted butter (or 1 1/2 sticks) room temperature
  • 2 large eggs
  • 2/3 cup light brown sugar
  • 3/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • 1 cup chocolate chips or cocoa nibs

Instructions

  1. Preheat oven to 375 degrees and make sure oven racks are in the middle of the oven.

  2. In a large bowl, whisk together the flours, baking soda, and salt.  Set aside

  3. In another large bowl, blend together on medium speed the unsalted butter and two different sugars until fluffy and creamy. About 4-5 minutes.

  4. Crack in one egg at a time into the butter mixture and continue to beat until fully blended.  Add in the vanilla extract and mix.

  5. Slowly begin to pour the flour into the butter mixture and blend on medium speed.  Add in the chocolate chips and mix well, about 2-3 minutes.

  6. Scoop some of the cookie batter into semi-wet hands to form balls and place on two baking trays lined with parchment, making 3 rows of four balls each tray (24 balls altogether).  Bake for 15 minutes, rotating the pans from top to bottom halfway through.

  7. Take trays out and let cook on the baking trays for 5-7 minutes.  Serve and enjoy!