Banana Oatmeal Cookies

By Maggie Collins, MPH, RDN, CDCES, DipACLM
Print Recipe
Prep Time Cook Time Total Time Servings
20 minutes 20 – 30 minutes 50 minutes 19 cookies

Ingredients

1 ½ cups mashed bananas
½ orange or tangerine, juice only (optional)
1 ½ cups oats
½ teaspoon salt
½ cup chopped walnuts
½ cup chopped raisins or dates
½ Tablespoon vanilla extract

Instructions

  1. Mash the bananas and mix with the juice from the orange or tangerine to prevent browning.
  2. Mix all the ingredients together in a bowl using a spoon. Allow the batter to sit for 10 minutes.
  3. While the dough is resting, pre-heat the oven at 350°F and line a large baking sheet with a silicone baking mat or parchment paper. If you don’t have those, grease the pan.
  4. Use a small cookie scoop or drop the dough by the spoonful onto the baking sheet. Flatten with a fork.
  5. Bake until firm on the top and golden brown on the bottom, 15-30 minutes. When using a silicone mat, it is on the longer side.
  6. Transfer to a wire rack to cool.

 

Nutrition Facts
19
Serving size 1 Cookie (33g)
Amount per serving
Calories 80
% Daily Value*
Total Fat 2.5g 3
Saturated Fat 0 0
Cholesterol 0 0
Sodium 65 3
Total Carbohydrate 13 5
Dietary Fiber 2 7
Total Sugars 5
Incl. 0 Added Sugars 0
Protein 2
Vitamin D 0 0
Calcium 9 0
Iron 1 6
Potassium 135 2
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet, 2,000 calories a day is used for general nutrition advice.

Bonus Tips

Storage: store leftovers in an airtight container in the refrigerator and consume in 7 days.