Chewy Low Fat Banana Nut Oatmeal Cookies

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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!

Print WW Personal Points
4.45 from 9 votes
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Chewy Low Fat Banana Nut Oatmeal Cookies

176 Cals 3.5 Protein 28 Carbs 7 Fats
Yield: 15 servings
COURSE: Dessert, Snack
CUISINE: American


  • 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.


Serving: 2cookies, Calories: 176kcal, Carbohydrates: 28g, Protein: 3.5g, Fat: 7g, Fiber: 1.6g, Sugar: 14g
WW Points Plus: 5
Keywords: Vegetarian Meals

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  1. We made these tonight and they were so yummy!  You were right, hard to stop at 1 serving. 😊

  2. 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!!!

  3. I used Truvia sugars and adjusted amount to their equivalency which lowered calories and points though I have not figured that out, yet!

  4. These may be low fat but there is way too much sugar 

  5. Made these today. Omg so delicious. I had freeze dried blueberries so I added them in. Perfect taste.

  6. 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! 

  7. Love this recipe!  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.  I think they taste even better the next morning. 

  8. Just made these, they are amazing!

  9. I just made these and substituted avocado oil for butter. Delicious just the same.

  10. 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

  11. Pingback: Banana Oatmeal Cookies | Weight Watchers Recipes with Points Plus

  12. How can you make these vegan?

  13. Pingback: Banana And Oatmeal Cookies – Boho Girl

  14. 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 !

  15. These are delicious! I added chocolate chips to mine, couldn’t resist! I made mine a little smaller and made 36 cookies total.  They’re totally addicting!

  16. 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.

  17. 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. 

    Has anyone tried freezing them?