A nearby bakery has delicious banana chocolate chip muffins which I thoroughly enjoy. So, I thought I would try to make a pastry that reminded me of this banana/chocolate combination but would still be hearty enough for breakfast or an afternoon snack.
When I try to make a baked item a little healthier I do a few things: 1) I substitute part or all of the flour with a combination of whole wheat flour, wheat germ and flax seed meal. You could substitute the whole of the flour with whole wheat flour but I find that whole wheat flour, specifically true 100% whole wheat is too strong of a flavor. When you bite into a baked good made solely with 100% whole wheat flour, it's like getting slapped in the face with a iron skillet. Really, Whole Wheat, I love you but I don't love you enough for you to be the star of the show. 2) I substitute part of the butter with fat-free Greek yogurt. 3) I drop the sugar content by 1/3 to 1/4 because typically you don't notice it's been removed.
Banana Snack Cookies
adapted from Field Guide to Cookies
1 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup wheat germ
1 3/4 cups rolled old-fashioned oats
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup softened unsalted butter
1/4 cup fat-free Greek yogurt (must be Greek yogurt, can just do 3/4 cup butter if you don't have Greek yogurt on hand)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 cup dark chocolate chips
Preheat the oven to 375F. Line baking sheets with parchment paper. Combine the flour, wheat germ, flax seed meal, oats, baking soda, and salt together. In a stand mixer, cream the butter and sugar until light and fluffy. Add the Greek yogurt, egg and vanilla and mix until combined. Add half the flour mixture, mix, and then add the banana and mix. Add the rest of the flour mixture and mix until combined. Mix in chocolate chips.
Drop tablespoon-sized balls onto the baking sheets. Bake for 12 to 14 minutes, rotating halfway through.
Makes about 3 1/2 dozen cookies.