Banana Yogurt Cookies
Soft, doughy banana cookies get chew from Greek yogurt and whole-grain flours but stay fluffy and rich with coconut oil.
- 1.5 cup all-purpose whole wheat, or white whole wheat flour
- ½ cup spelt flour can sub other flours--see notes
- ½ cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup coconut oil melted
- 1/2 cup brown sugar
- 1/3 cup Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 2-3 large
- 1/2 – 3/4 cup semisweet chocolate chips
Preheat oven to 400 degrees F. Combine the flours, baking powder, salt, baking soda in a bowl.
In a measuring cup or other bowl, combine the coconut oil, sugar, yogurt, egg, vanilla and mashed banana. Stir in the dry ingredients until just combined. Fold in chocolate chips.
Use a rounded tablespoon of dough per cookie and bake for 10-12 minutes, or until cookies begin to brown around the edges.
I used a mess of flours based on what I had lying around--any combination of virtually any flour (spelt, buckwheat, oat, AP, whole wheat, white whole wheat) should work. If you go heavy on the oat flour, make sure you counterbalance with a good amount of a sturdier wheat-based flour or spelt flour.
I thought it was worth mentioning that the recipe I modified to make these called for a full cup of sugar. I would have reduced this to 3/4 cup, but it turns out my roommate had made these with only 1/2 cup of sugar originally. I thought it was the perfect amount for a breakfast-appropriate cookie--the bananas add tons of natural sweetness on their own. I think you could probably sub 1/3-1/2 cup of a natural sweetener instead of sugar.
You may sub butter for coconut oil if you wish.
Adapted from here and here