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
Ingredients
- 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
Instructions
- 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!
Very very very very very very very talented,you’re Gina ,a fine tasty treat making cook!💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋
The only good thing I have tasted in my 70 year old life 😋
The only good thing I have tasted in this year!
We made these tonight and they were so yummy!  You were right, hard to stop at 1 serving. 😊
These are the BEST cookies I’ve ever had. Seriously, they are SO good. I followed the recipe exactly as written and they came out perfectly. Am literally adding this recipe to my dessert rotation! And the best part is that they’re super low in calories and no one would ever know how healthy they are. Thank you for another amazing recipe!!!
I used Truvia sugars and adjusted amount to their equivalency which lowered calories and points though I have not figured that out, yet!
These may be low fat but there is way too much sugarÂ
Made these today. Omg so delicious. I had freeze dried blueberries so I added them in. Perfect taste.
These are so good! But def way too sweet in my opinion. I Think they would be good with just the brown sugar and no white sugar. We also added enjoy life mini chocolate chips! Thank you!Â
Love this recipe! Â I always like soft/chewy cookies, this recipe gives the perfect texture. I did reduce the sugar a bit, added chocolate chips for my family, also made a few with just raisins. Â I think they taste even better the next morning.Â
Just made these, they are amazing!
I just made these and substituted avocado oil for butter. Delicious just the same.
Love this recipe – it totally satisfies my cookie craving without any of the guilt. I’d always used jumbo or old fashioned oats in oatmeal cookies but the quick oats give them a sweet, lighter oatiness without the chunkiness of the bigger oats. I used half whole wheat, half white flour, and 1/4 cup of sukrin gold brown sugar alternative, and 1/4 cup white sugar to cut down on a few more calories. Did not miss the extra sweetness. I added 1/2 tsp allspice and mixed in chunks of salted dark chocolate and toasted pecans. Divine!! The banana addition into cookies is genius!! Love love love
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How can you make these vegan?
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I have made these a few times now and love them. I want to make a double batch today because have plenty of banana to use up. My question is do they freeze well? If I freeze some of the bakes cookies to enjoy later? Thanks !
These are delicious! I added chocolate chips to mine, couldn’t resist! I made mine a little smaller and made 36 cookies total. Â They’re totally addicting!
I made these this morning. They are quite good, but on my taste baking soda is superfluous as it adds bitter taste. I will not put it next time. Anyway, thanks for the recipe.
I made these last night without the walnuts and I used splenda brown sugar/white sugar. 2 points per cookie this way. They tasted pretty good and perfect with a coffee in the morning. I think I may try the next batch with extra bananas and only 1/4 cup brown sugar. Probably still the same points individually but may be a point or two less if I’m eating 3 or 4. lol
1/2 cup of chocolate chips or 3/4 cup of walnuts basically adds a point to each cookie.Â
Has anyone tried freezing them? Â
ps. I substituted chocolate chips for the nuts
I had 2 ripe bananas and was going to make banana bread…and then I found this recipe! So glad I did (thanks Gina)! Here are some of the praises I got from my husband and co-workers after they ate these:
"they were the best thing you have ever made"
"I dont even like oatmeal cookies and I LOVE these"
"you should win an award for those!"
I baked these tonight! They are heavenly! I subbed dark chocolate chunks for the walnuts and increased cinnamon to 1 teaspoon. I made sure to underbake them a little and they were so gooey and lovely and satisfying that I ate two and felt like I had indulged. Quite possibly my new favorite Skinnytaste recipe! (And I cook almost exclusively from Skinnytaste).
These are SO good. Made them today and my husband and I both love them. I got 27 cookies out of it. Planning to eat 2 for a quick breakfast in the mornings. Thanks!!
This are amazing. I'm in love. I substituted ALMOND BUTTER for the butter. YUMMMMMM! I also used whole wheat flour. Next batch I might try lessing the sugar or substituting honey, but even if I don't cut anymore calories they are coming out at just 79 calories each (I only got 20 cookies out of it) and very low fat. Thank you for a great recipe!
I have to let you know, since finding this recipe I've made these SO many times, they're my favorite cookie ever. The first time I made them I misread and added two STICKS of butter instead of two tbsp and let me tell you- best cookies ever, but still, I love making these when I have a banana or two that has become over-ripe. THANK YOU for this recipe!!!
I don't have quick oat but I do have old fasion oats would that work?
I made these, and they turned out round and very dry. I followed the recipe to a "T", yet they never spread at all, and nowhere on the recipe did it say to "pat them out to round shape". That's very important to add this step in order for you to have a round shape. Otherwise, they're just a ball.
I used semi-sweet chocolate chips instead, was wonderful! Got a bit dark on the bottom, so keep a close eye! Our oven runs hot so turning it down would have helped me. Delicious!
I make these frequently. This is a very forgiving recipe. My favorite substitutions are who.e wheat flour instead of white and coconut oil instead of butter. The slight coconut flavor remains and adds a new level of flavor while being healthier than butter.