I’ve been on the hunt for a lower calorie cookie. One that can sooth my craving for a late night snack, but wont leave shamed for breaching my calorie count for the day. Something that I can have one or two for a snack, smile and move on. Simple, and delicious. So I started scouring the internet for cookie recipes, and there were tons and tons of recipes full of this and that and the other thing. But the lowest calorie cookie I could find was a snickerdoodle.
Great! I like snickerdoodles. But then I started reading recipe after recipe only to find a ton of sugar and fat in each one. I wasn’t able to lose the sugar, yet…(I’m going to tweak this recipe each time I make it, and try to bring that sugar count down). I was, however, able to get rid of the shortening (I kept the butter) and replace it with a banana.
- 2 3/4 Cups Whole Wheat Flour
- 1 3/4 Cups White Sugar (separate 1/4 C)
- 1/2 Cup (or 1 stick) of butter
- 1 medium banana
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 2 tbsp cinnamon
1. In a medium bowl sift whole wheat flour, cream of tartar, baking soda and salt. Set aside.
2. Cream together butter, banana and sugar until light and fluffy, add eggs.
3. Combine the two mixtures and refrigerate for 15-20 minutes.
4. In a small bowl combine separated sugar and cinnamon)
5. Place a silpat or parchment paper on a cookie sheet. Using a small scoop, scoop balls of cookie mixture onto the baking pan, leaving about 2 inches between each cookie. They will spread. Dust balls with cinnamon mixture, and coat them well. (Or roll the balls in the mixture if they’re not too sticky)
6. Bake them for 10 minutes. Allow them to cool for a few minutes before transferring them to a wire rack for cooling.