More Dessert + {Soft No Sugar Chocolate Chip Cookies}

Posted: March 2, 2013

I posted a question on my blog's Facebook page, asking for recipe requests to see what you wanted to see more of.  The resounding answer was "dessert."  Let me preface this with a couple things -- 1) I was once a dessert lover. I ate candy/sweets (at least one small piece) every single day.    2) I gained 75 pounds after getting married while I loved dessert and ate sweets every day.  3) I'm now different. And lighter. And svelter. And more energetic. And happier.  4) I think we should train our bodies to need less "sweet" in general, be it from sugar, stevia, honey, agave, etc... and 5) Sooooo, as I share this recipe with you, that is in my opinion a wonderful no sugar dessert, know that I still recommend sweets to be eaten only occasionally and not as an everyday thing.

Introducing Soft No Sugar Chocolate Chip Cookies:

Sweetened with honey and banana puree, these cookies will satisy any sweet tooth. FYI: I couldn't really taste "honey" OR "banana" - I was worried more that the banana would be too powerful --- but it all combined perfectly to make a very normal tasting chocolate chip cookie!

A perfect treat paired with a glass of milk, that is entirely too photogenic :)

Since true "sweets" are few and far between in my house, Dear Hubby and Babycakes savored each delicious bite smiling from ear to ear while developing some pretty sweet milk mustaches :)

Looking for other healthy dessert alternatives?

Soft No Sugar Chocolate Chip Cookies

Description

Soft No Sugar Chocolate Chip Cookies // @noshandnourish

Ingredients

2 1⁄2 cups
Whole Wheat Pastry Flour
1⁄2 teaspoon
Baking Soda
1⁄4 teaspoon
Baking Powder
1⁄2 teaspoon
Salt
2 teaspoons
Vanilla Extract
1⁄2 cup
honey
1⁄2 cup
Butter
1  
Egg
3 1⁄2 ounces
Gerber Organics' Banana/Squash Puree (one pouch)
1 1⁄2 cup
Chocolate Chips (I used 60% Cacoa dark chocolate variety)

Instructions

  1. Preheat oven to 325 degrees (I use a convection oven).
  2. In a bowl, mix all ingredients.
  3. Drop dough by tablespoons on a greased cookie sheet.
  4. Press each dough ball down flatter with a spoon or fork.
  5. Bake for 15 minutes, or until lightly browned.
  6. Serve with milk (optional).

Yields 28 Cookies

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Comments

Submitted by Brenda @Sugar-Free Mom - March 2, 2013 - 3:56pm

I believe with what you've stated that desserts should not be an every day thing. I also believe using natural sugars such as honey and banana are a great choice, but they are still a form of sugar. I must disagree completely with the fact that you've categorized stevia with artificial sweeteners when it is not. Isn't I can't believe it's not butter a man made, artificially made product? Agave is the worst for you, just as processed as High Fructose Corn syrup.

Submitted by kelly - March 2, 2013 - 4:05pm

Thanks, Brenda. Yeah, I haven't done enough research on stevia to make much comment about it. I rephrased my intro.
Submitted by Calee - March 7, 2013 - 12:12pm

I used to think Stevia was artificial too. One thing to note about stevia is that it can cause allergic reactions in those who have allergies to ragweed and the like. They're minor reactions, and I've only had them when I've had a LOT of stevia (more than 7-10 drops) in a short period. I think there's a big misconception about stevia out there, and I actually just contacted NuNaturals to get some to try myself to help clear the misconception for me.

Side note, I know you're into natural sugars, which is better than added sugars in a way, and obviously you know that sugar coupled with fiber is better for you. I think you should take a minute to read David Gillespie's "Sweet Poison". It might give you more insight on which sugars are better than others. For instance, agave is 100% fructose. Though it's natural, it's the exact same sugar as HCFS (fructose), and your body reacts the same way to it. Maybe having some science to go behind some of your recipes would help some of the readers understand why you categorize things as "no sugar added". The main thing to remember is that sugar is sugar. I was reading in my nutrition book that the reason foods with added sugar are considered worse than foods with naturally-occuring sugar is that they're often nutrient-poor. So when you're adding foods with natural sugar, like bananas, sweet potato, etc. you're still using the sugar, but you're adding nutrients, thus making a treat that would typically be devoid of nutrition and high in sugar lower in sugar and higher in nutrition. Which is something to be commended.

Also, I don't think anybody has all the answers. I don't like negative comments on blogs, which is why i responded to this one. I do like getting/giving feedback to help others get their message out, especially when the message is something really good like yours.

Submitted by kelly - March 9, 2013 - 4:21pm

Thanks, Calee...for the long and thoughtful (and helpful) comment. I will definitely check out that book! And I agree on the added nutrients :)
Submitted by Chris - March 2, 2013 - 4:12pm

Looks like a trip to the grocery store is in my very near future! Thanks again for attempting another cookie recipe. :-) I can't wait to try it out.

Submitted by kelly - March 2, 2013 - 5:07pm

These were like 2,000 times better than my first attempt! I hope you and your family love them!
Submitted by Chris - March 4, 2013 - 1:13pm

I just popped these out of the oven and they are so delicious! Now I have to hide them from myself so I don't eat them all before the wife and kids get home. :-)

For my own tastes I will probably reduce the honey next time to make it a little less sweet. But so very good! And, they look fantastic, just like your pictures.

Now I'm off to make that Blackberry Cucumber Chicken Salad again for lunch...and maybe 1 more cookie after. ;-)

Submitted by Stephanie - June 12, 2013 - 12:55pm

This is my second time baking these great cookies. Thank you for a wonderful treat. Everybody enjoys them. Even my fussy 13 year old son. I am waiting for the first batch to finish.. To enjoy one with my cup of coffee. I love this web site. Again.... Thanks... Great recipe. That I do not have to feel so guilty over.

Submitted by Lauren - March 2, 2013 - 11:29pm

About how much puree is in one pouch? I'd like to make these, but I'd rather puree my own bananas.

Submitted by kelly - March 2, 2013 - 11:39pm

3.5 ounces, so a little less than half a cup!
Submitted by Brittany - March 3, 2013 - 3:17pm

I love using honey as a sweetener! Plus it has so many good health benefits. These look awesome!

Submitted by Wendy - March 3, 2013 - 10:42pm

I had forgotten my flour was of the pastry sort, since all the Bob's packages are similar. My cookies at the holidays were a disaster because I used it- flat and crumbly. This looks like a great recipe but I am wondering what prompted you to use pastry flour. Going to try it soon. Thanks!

Submitted by Chris - March 4, 2013 - 1:16pm

I just made these and did not (to my knowledge) use pastry flour, and they turned out great! I just used the 100% Stone Ground Whole Wheat Flour by Bob's Red Mill. I would be curious to know too what the big difference would be using pastry flour.

Submitted by Theresa - March 10, 2013 - 1:08pm

I'm trying to get off the wheat. Any other flour recommendations?

Submitted by Rosie @ Blueberry Kitchen - March 14, 2013 - 2:53am

Your cookies look absolutely delicious and I love the idea of sweetening them with just banana and honey :)

Submitted by Cindy - March 23, 2013 - 4:55pm

They are in the oven......so excited!

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