Ingrédients pour Banana Chocolate Chip Oatmeal Cookies
- 1/2 cup (113g) margarine
- 1/4 cup (60ml) applesauce
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) Splenda granular
- 2 large egg whites
- 1 ripe medium banana
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup (60g) all-purpose flour
- 1 1/2 cups (180g) whole wheat flour
- 1 cup (170g) mini chocolate chips
- 1 cup (100g) quick oatmeal
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Comment préparer Banana Chocolate Chip Oatmeal Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) margarine, 1/2 cup (100g) packed brown sugar, 1/4 cup (50g) Splenda, and 1/4 cup (60ml) applesauce until light and fluffy.
- Beat in 2 large egg whites and 1 teaspoon vanilla extract. Mash 1 ripe medium banana and stir it into the wet ingredients until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) whole wheat flour, 1/2 cup (60g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup (100g) rolled oats and 1 cup (170g) chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
29g
Fat
8g
Carbs
6g
