Dessert: Banana Chocolate Chip Cookies

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Banana Chocolate Chip Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup granulated sugar
3/4 cup shortening
2 overripe bananas, mashed
1 large egg
1 teaspoon pure vanilla extract
1 3/4 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup milk chocolate chips (about half a 12-ounce bag)

Instructions

Preheat the oven to 350 degrees F.
In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.
In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.
Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.

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