Chocolate Chip Banana Bread Oatmeal Cookies
If you are vegan, or just want to be more health conscious, this Chocolate Chip Banana Bread Oatmeal Cookies - Vegan style recipe, will be perfect for a little treat. With many more people interested in healthy living, there are more food blogs that cater to healthy baking recipes. Baking has always been known to use refined ingredients in the recipes as well as eggs and milk and sometimes butter which can be very fattening and not very healthy in such high quantities. Baking recipes have been created throughout history as a way to have a nice treat at the end of dinner, and desserts have always been known to bring a smile to anyone's face. Most baking recipes call for refined sugar which even though it is all natural and derived from the sugar cane plant, is actually not very good for us when it is consumed in high amounts. So just as anything, it is important to make sure that you are eating in moderation to keep a healthy and balanced lifestyle. Chocolate chip cookies are an all time favourite and so is banana bread, so when the two of these classic baking recipes combine, you are in for a serious treat.
Chocolate chip cookies were invented by Ruth Graves Wakefield, who was one of the owners of the Toll House Inn restaurant and hotel. Ruth discovered this recipe when she was making her plain sugar cookie recipe and decided to add in some Hershey's chocolate bar into it thinking that it would melt into the plain cookie dough and make the cookies chocolate cookies instead of just plain. To her surprise, the chocolate didn't melt after all because of the coating that Hershey's puts on their bars so they don't melt too quickly. The cut up chunks stayed in tact creating chocolate chips throughout the dough, hence, chocolate chip cookies. Ruth would make cookies and serve them to the guests at the restaurant and Hershey's paired with her and gave her a lifetime supply of chocolate for her recipe. This is where Toll House cookie dough comes from and Ruth's cookies are still being enjoyed by people everywhere as the most popular cookie flavour out there. Chocolate chip cookies are pretty easy to make as well, which is why they make such an awesome go-to treat. Banana bread is also a well loved treat because it makes use of all of the leftover ripened bananas that are in your freezer so that they don't go to waste.
When it comes to healthy baking, Amanda over at Running With Spoons knows whats up. Amanda is a health coach, so she has done her work to create healthy versions of our favourite recipes so that we can enjoy them without worrying about any negative health effects. Amanda loves sharing her healthy baking recipes so that people who want to eat and live healthy don't have to feel like they are missing out on all of the goodies that everyone else has. In fact healthy baking actually makes you feel better because not only does it taste good, but you feel good about eating things that are actually good for your body. This recipe is also one of the great easy vegan recipes on her blog. Amanda has dedicated a whole section of her recipe index to easy vegan recipes which is wonderful and she also has a lot of gluten free recipes as well. Being vegan doesn't have to be hard, especially with easy vegan recipes like the ones you will find through her blog. Being vegan is not only healthy, but it is a proactive way to not harm animals. So try out these yummy looking cookies for yourself and see what you think.*
Nutrition Facts for: Chocolate Chip Banana Bread Oatmeal Cookies From Running with Spoons
Ingredients: Whole wheat flour, rolled oats, baking powder, salt, coconut oil, banana, brown sugar, vanilla extract, chocolate chips.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 81, Calories from Fat 17, Total Fat 1.9g 3%, Saturated Fat 1.3g 6%, Cholesterol 0mg 0%, Sodium 53mg 2%, Potassium 82mg 2%, Carbohydrates 14.7g 5%, Dietary Fiber 0.9g 4%, Sugars 5.2g, Protein 1.5g, Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 4%
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