…And another obsession is born! We know what you’re thinking–“these girls have sure love a lot of foods (and yes, many of them are admittedly a bit strange :))”–remember Lyssie’s crazy kicks with sardines, fennel and ginger, just to name a few? We both were whipping up recipes with them–and all with good delicious and healthy reasons! But this one, well, let’s just say we just know you’ll go cookoo for this cookie too!
After all, this delicious Microwave Pineapple and White Chocolate Chip Cookie was born from the inspiration of our insanely delicious and healthy Microwave Peanut Butter Chocolate Chip Cookies, which snow balled and led to creations like our Wild Blueberry Cookies and our Minute Oatmeal Raisin Cookies and this one spiraled out of it too! And let’s just say in 5 microwave minutes and 3 minutes of prep time mixing healthy ingredients that you already have at home, we can’t believe we can throw together this scrumptious, healthy lil number! You can have it for a snack with some Greek yogurt or make a whole meal out of it!
We’ve been tossing frozen pineapple tidbits in our smoothies lately (and of course we always do some with some ginger too –which just gave us an idea to add some here too when we make this cookie next time! 😉 ) and with just a few tidbits, they seem to perk up and sweeten any smoothie. So, we figured, why not toss a few tidbits in this cookie? And magic was created! 🙂
This “cookie” tastes like a cookie but it so good for you that it truly is guilt-free!
Here are some fun facts to help you to really feel good when you eat this cookie 🙂
- Pineapple is a great way to get vitamin C to help your body to fight off infections and help your skin to build collagen hello– younger more elastic skin!
- Pineapple contains magnesium (which helps to relax you) and potassium (which helps to balance salt in the body and “flush” extra out–buh bye bloat! 😉 ) and antioxidants and polyphenols, such as beta-carotene which helps to protect your skin and give it a gorgeous hue!
- Pineapple is the only known source of an enzyme called bromelain, which has been seems to prevent inflammation–possibly alleviating joint pain, arthritis, inhibit tumor growth and shorten recovery time following plastic surgery —oh yeah! 🙂
Microwave Pineapple and White Chocolate Chip Cookie
Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. You’ve got protein, nutrients and fiber.
Serves: 4 small cookies or 1 large cookie
Ingredients:
1 VERY ripe banana, mashed
3 Tbsp. rolled oats
1 Tbsp. peanut butter (if you want to get really fancy, you can go for the Peanut Butter Company White Chocolate Peanut Butter, but it is higher in sugar)
1/4 cup frozen pineapple tidbits
2 teaspoons white chocolate chips
Directions:
1. If using an oven rather than microwave, preheat to 375°F.
2. In a medium sized bowl, combine banana, oats and peanut butter, stirring until thoroughly combined. Stir in chocolate chips.
3. If using microwave: For one large cookie, simply spread mixture in bowl and press in the pineapple tidbits and lightly press chocolate chips into the cookie and microwave on high for 4-1/2 minutes. I had to place this back in the microwave for several increments of 45 seconds before it was completely solid. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
4. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Press several pineapple tidbits into the cookie and lightly press white chocolate chips into the surface of the cookie. Repeat for each ramekin.
5. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.
Makes 4 Cookies.
Nutrition Facts Per Serving (1 Cookie): 83 Calories, 13 g carbohydrate, 3 g fat, 2 g protein, 19 mg sodium, 2 g fiber, 7 g sugar
So there you have it! 83 calories of insanely delicious goodness!
- 1 VERY ripe banana, mashed
- 3 Tbsp. rolled oats
- 1 Tbsp. peanut butter (if you want to get really fancy, you can go for the Peanut Butter Company White Chocolate Peanut Butter, but it is higher in sugar)
- ¼ cup frozen pineapple tidbits
- 2 teaspoons white chocolate chips
- If using an oven rather than microwave, preheat to 375°F.
- In a medium sized bowl, combine banana, oats and peanut butter, stirring until thoroughly combined. Stir in chocolate chips.
- If using microwave: For one large cookie, simply spread mixture in bowl and press in the pineapple tidbits and lightly press chocolate chips into the cookie and microwave on high for 4-1/2 minutes. I had to place this back in the microwave for several increments of 45 seconds before it was completely solid. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
- Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Press several pineapple tidbits into the cookie and lightly press white chocolate chips into the surface of the cookie. Repeat for each ramekin.
- Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
- If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
- *If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.