Healthy Oatmeal Chocolate Chip Miracle Cookie

Name: Healthy Oatmeal Chocolate Chip Miracle Cookie
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 15 serving
Ingredients: about 1/2 cup ripe mashed banana; ⅓ cup creamy peanut butter; ⅓ cup liquid sweetener; 2 teaspoons vanilla extract; 1 ½ cups quick cook oats; 1 cup crispy rice cereal; 2 teaspoons cinnamon; ½ teaspoon baking soda; ½ cup semi-sweet chocolate chips; ½ cup raisins

User Reviews

4.7

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
15
Calories
126 kcal
Course
Baked Goods
Cuisine
American

Healthy Oatmeal Chocolate Chip Miracle Cookie

Jade Rice

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These are without a doubt the healthiest cookies I've ever made. And some of the fastest and easiest. And they taste SO GOOD, making them the most miraculous.

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Ingredients

Servings

about 1/2 cup ripe mashed banana 1 medium/large
⅓ cup creamy peanut butter like Jif or Skippy; don’ use natural or homemade PB. I suspect almond or sunflower seed butter are too thin and runny
⅓ cup liquid sweetener agave, light-colored corn syrup, brown rice syrup, honey; I suspect maple syrup is not quite sticky enough
2 teaspoons vanilla extract
1 ½ cups quick cook oats not old-fashioned whole rolled; must use quick cook. Use certified gluten-free if desired
1 cup crispy rice cereal use certified gluten-free/vegan if desired
2 teaspoons cinnamon
½ teaspoon baking soda
½ cup semi-sweet chocolate chips or another favorite baking chip, or omit
½ cup raisins or another favorite dried fruit, or omit

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Instructions

In a large mixing bowl, add the banana and mash with a fork.
Add the peanut butter, sweetener, vanilla, and stir to combine.
Add the oats, crispy rice cereal, cinnamon, baking soda, and stir to incorporate. The dough should be similar in consistency to regular cookie dough; sticky but not sloppy, nor should it be crumbly or dry. If it’s too wet, add more oats. If it’s too dry, add a small squirt more sweetener or more peanut butter.
Fold in the chocolate chips (or try cinnamon/white chocolate/peanut butter chips) and the raisins (or try craisins/dried apricots/cranberries/blueberries) and stir to incorporate.
Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds halfway, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat mat, parchment, or spray with cooking spray.
Place flattened mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 15 minutes, or until edges have set and tops are just beginning to show signs of very pale golden color. Cookies will firm up as they cool. Rotate trays midway though baking. **
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Notes

**It’s a bit tricky to tell when they’re done because they don’t spread or flatten much while baking, and because of their tan color. I’d rather underbake and have soft cookies than overbake and have rocks, and since they’re vegan, there’s no harm. You can always bake for an additional few minutes if you pull them too early.

Nutrition Information

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Serving 1 Calories 126kcal (6%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Sodium 81mg (3%) Fiber 2g (8%) Sugar 8g (16%)