Cooking with Kelly: Healthy Banana Chocolate Cookie Recipe

I have a confession. I've been a member of Katie's book club for two years. I've been like a half dozen ti

mes, and I rarely read AND finish the book in advance. I like the company and snacks, and I'm not a huge reader anymore. It's hard to read a book while biking on the trainer for hour after hour.

Recently, I bucked the trend and actually read the book club book in its entirety with enough time to spare to actually make a dish for the event, rather than haphazardly buying wine on the way there and hoping that was sufficient. I made a sort of healthy cookie recipe because I have a ton of Bell Plantation peanut butter after my giveaway, and also because I'm not typically known for my healthy offerings.

This recipe is great in that it doesn't contain sugar, it makes a huge batch and it checks a ton of my typical craving boxes. There's a little bit of chocolate, a touch of peanut butter and the satisfying chew of oatmeal. Plus, the coconut adds more texture and taste to an already delicious cookie.

I'd suggest making Tablespoon-sized cookies because a) then you don't feel bad about eating three and b) they cook faster and more evenly, too. These don't spread in the oven, so remember to flatten the dough balls a bit so they cook into the right shape.

Healthy Banana Chocolate Cookie Recipe

2 bananas, mashed

1/3 cup Bell Plantation creamy peanut butter

1/2 cup unsweetened applesauce

1 teaspoon vanilla

1/4 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups old-fashioned oats

1/2 cup shredded unsweetened coconut

1/2 cup mini chocolate chips

Mash the bananas with a fork, then whisk together the peanut butter, applesauce and vanilla. Add the remaining dry ingredients and stir to combine.

Drop 1-Tablespoon sized scoops on a baking sheet and flatten slightly. Bake at 350-degrees for 13 minutes or until golden brown.