DOLE Challenge: Very Berry Cookie Crumble Banana Split

For TasteSpotting’s DOLE challenge, my sister and I decided to make a very berry, chocolate chip cookie crumble, banana split. Now, that’s a handful to say haha. We used the homemade whole wheat chocolate chip cookies we baked just yesterday. The challenge guidelines recommends you make a dessert that is less than 350 calories so when I looked back at past submissions, individuals used less servings of ice cream and chocolate to reduce the calorie count. Well, my sister had a bright idea to make it healthier and less calories by using greek yogurt instead of ice cream! She personally doesn’t like greek yogurt alone (whereas I do but I know other individuals may not), so we decided to use the strawberry goji fruit flavoring as well and make the banana split a berry flavored one! It’s the perfect recipe to enjoy as a breakfast or as a dessert any time of the day since it has a healthy dose of protein, carbohydrates, and delicious chocolate that you cannot feel guilty eating because its (1) homemade, (2) made with healthy carbohydrates and (3) the cookies are low-fat since they are made with no butter!! Enjoy 🙂 We encourage you to celebrate National Banana Split Day next week as well by making your own banana split recipe or enjoying ours! 

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The Recipe

Yields 1 Serving

1 medium or large very ripe DOLE banana

3 walnut halves, broken into pieces

10 fresh blueberries

1 container of Strawberry Goji Flavored Greek Yogurt 

1 homemade whole wheat chocolate chip cookie – recipe is here

1 tbsp chocolate syrup (optional)

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Directions

1. Slice the banana in half and place on a plate or in a bowl.

2. Scoop out the greek yogurt and top the center of the two bananas with it.

3. Drizzle with the strawberry goji fruit flavoring.

4. Crumble the cookie with your hand and drizzle over the yogurt and bananas.

5. Top with the walnuts and blueberries.

bon appetit!

6. Enjoy right away. If you want, drizzle a little chocolate syrup on top as well (just be warned that that would add ~ 40 more calories depending on which syrup you use so you would just be hitting the 350 calorie mark).

banana split w/ chocolate drizzle

my sister gobbling up our creation

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Whole Wheat Chocolate Chip Cookies


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The Recipe

Yields 12 servings

Serving Size: 1 cookie

1 1/2 cups whole wheat flour (you can use all-purpose flour if you want)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup brown sugar

1/2 cup canola oil

1 large egg

1 tsp vanilla extract

1 1/2 cups semi-sweet chocolate chips

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Directions

1. Preheat oven to 350 F.

2. Mix together all of the ingredients except the flour.

3. After the sugar has dissolved, throw in the flour. Mix everything thoroughly and then fold in the chocolate chips.

4. Spoon 12 even lemon-sized balls and roll into a perfect ball.

5. Push slightly to flatten the balls into cookies.

6. Spray a pan with a little PAM and then place each of the cookies 2 inches apart.

7. Bake for ~ 10 minutes and check to see if the cookies are done. Let them cool down before you enjoy! My sister said they taste delicious with some milk or just alone!

Raw Chocolate Peanut Banana Balls (Gluten-free, No Added Sugar, & Protein-Packed) <100 calories each!

My daddy loves banana bread, but I’m trying to encourage my family to eat less sugar and baked goods so instead of making your typical banana bread, I decided to make him raw chocolate peanut butter banana cookies that are gluten-free and protein backed! Sounds too good to be true? It actually kind of is because I couldn’t even believe how good they tasted when I finished. They taste basically like a peanut butter nutella bananas! NO ADDED SUGAR what so ever – my dad didn’t believe me when I told him as I served it to him as dessert this afternoon. Well, it’s true. These raw cookies are not only high fiber, high protein, low calorie, and healthy, but they are also low sugar (all natural!). There seriously is not a healthy cookie that tastes this good. The cookies are bite size too so it’s perfect for breakfast, snack, dessert, post-workout recovery snack, or late-night treat. It even fits perfectly into any diet plan because all of the fat calories in this cookie are from healthy monounsaturated and polyunsaturated fats in comparison to your store-bought cookies that are always high in saturated fats. Everything in this recipe is natural and raw! So easy to make too – only 6 ingredients and takes less than thirty minutes to make! So good – even my little siblings loved it. I broke down the ingredients and calorie per cookie just for fun to see what I really had put together, and it blew my mind. Take a look: 

Calories: 99

Protein: 3.5g
Carbohydrates: 11g
Sugar: 4.5g (all natural)
Fiber: 3g
Fat: 4.5g
Saturated Fat: 0.6g
Monounsaturated Fat: 1.6g
Polyunsaturated Fat: 1.9g

It’s healthier and tastier than your typical shop-bought peanut butter cookies too so make a batch today!! I’m going to eat one now haha, hope you enjoy!

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The Recipe

Yields 18 Servings

Serving Size: 1 cookie/ball

1/2 cup gluten-free rolled oats

6 tbsp creamy organic peanut-butter (if you are allergic to peanuts, you can substitute with cashew, sunflower, or almond butter as well – basically any nut butter you want!)

1 scoop SunWarrior Chocolate Warrior Protein Powder (can substitute with your own protein powder and 2 tbsps of cocoa powder if you don’t specifically have chocolate flavored powder)

2 ripe bananas, peeled

7 deglet noor dates, pitted

4 tbsp chia seeds

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Directions

1. Place all of your ingredients together in a mixing bowl.

2. Use a masher to mix all of the ingredients together, focusing on mashing the bananas and the dates properly.

3. After you’ve mashed as much as you can, place the batter into the blender and blend on a high pulse for 5 minutes if you think your batter is still not even (the way to tell is if you see date pieces or banana pieces that aren’t fully mashed). 

4. Take all of the batter out of the blender and place it back into the mixing bowl. Place the bowl into the refrigerator for about 10 – 15 minutes to harden a little. Be warned that your hands will get very dirty because the batter is sticky – it’s all peanut butter yum!

5. While your batter is in the fridge, line a serving plate or platter with parchment paper.

6. Remove the batter and use your hands or scooper/spoon to make 18 evenly-sized balls. Place them on the parchment paper. You can press down on the balls with the back of a spoon if you want them to be more cookie-shaped.

7. Place the parchment paper into the fridge and eat whenever you want! The cookies will stay fresh in the fridge for about 4 – 5 days. You can enclose them in an airtight container too to store but make sure you line the bottom of the container with parchment paper or your cookie will stick to the bottom of the container.