Everyone loves these when they need a cheat treat. I must admit, however, that most of them struggle to have just one.
4 squares Baker's Semi-sweet Chocolate - Chopped
1 T Unsalted Butter
1 Banana
1 Egg
.25 t Vanilla
.25 c Whole Wheat Flour
.25 t Baking Powder
.5 C coarsely chopped pecans
1) Preheat oven to 350f.
2) Melt butter with Chocolate in microwave safe bowl for 30 seconds. Repeat in 15 second interval, stirring after each heat until chocolate melts into butter, then set aside.
3) Mash banana with egg & vanilla, then mix together with chocolate.
4) Add flour & baking powder & pecans to moist ingredients & stir just to combine.
5) Drop by tablespoon (or
ice cream scoop) onto ungreased baking sheet lined with Parchment Paper.
6) Bake 12-13 minutes until shiny & firm.
7) Cool on baking sheet 1 minute, then remove to wire rack to cool completely.
Store in air-tight container at room temperature for up to 4 days. I store mine in freezer - they end up more like candy.
Yield = 16 cookies - each one breaks down to:
Calories = about 75
Prot = 1g (what protein - eh?)
Carb = 7g (fiber = 1g, sugars = 4g)
Fat = 5g (sat = 2g, tran = 0g)
Nice amino acid distribution & (amazingly) a glycemic load of only 2!
TEAM BIG PAY CHECK 
