Move over chocolate chip cookies, I just found my favorite new cookie! The flavors of banana nut bread in a scrumptious oatmeal cookie. Experience a wonderful array of textures and flavors in every bite; nutty, chewy, salty, sweet.
After making my Low Fat Chewy Chocolate Chip Oatmeal Cookies last week someone commented that they liked using mashed bananas in place of applesauce and that sparked an idea. If I could take everything I love about banana nut bread and make them into a cookie, how amazing will that be? Well I can tell you... AMAZING!
As noted on my Low Fat Chewy Chocolate Chip Oatmeal Cookies recipe, it's crucial not to over-bake these if you want them chewy. The banana puree makes them moist and if overcooked they will become dry so if you're not sure if your oven runs hot it's probably best to take them out a minute earlier. Ripe bananas are a must!
A Warning To All: Only make these if you have people to help you eat them, they are highly addictive! Once again, serving size is two cookies, you'll thank me for that. Have a great weekend everyone!
Chewy Low Fat Banana Nut Oatmeal Cookies
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 175.8 • Fat: 6.7 g • Protein: 3.5 g • Carb: 28.3 g • Fiber: 1.6 g • Sugar: 14 g
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup unpacked brown sugar
- 1 large egg
- 1/4 cup mashed ripe banana
- 1/2 tsp vanilla extract
- 2 cups quick oats
- 3/4 cup chopped walnuts
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.
Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container so you don't eat them all in one sitting!
Makes about 30 cookies.
Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.