Banana-Oatmeal Cookies

Okay, so it’s been somewhat of a “bananapalooza” in my house recently. We’ve made banana pancakes, banana-almond butter sandwiches, banana gelato, you get the picture–I’m on a banana kick. And for good reason. Bananas are sweet and tasty, filling and have a large amount of potassium which you need to prevent shin splints while running (oh does that take me back to my one season of “soccer”–quotes necessary– in high school) and to help you recover quickly after a strenuous workout so you can get back out there relatively pain free. Potassium is also great for your cardiovascular system.

Now that I’ve justified my banana craze, let’s get down to the real reason I am making these cookies– they are delectable! They are a delicious version of a cakey chocolate chip cookie, but full of whole grain, low in added sugar and at only 62 calories a cookie, you don’t have to wait for a special occasion to whip up a batch. Speaking of, these cookies only take a few minutes to prepare and after I’ve baked them and let them cool, I freeze them on a sheet and store them in my baked goods freezer bin in a ziploc. They make the perfect after dinner treat for kids…and they even make you feel okay about letting them have seconds on dessert once in a while. This recipe would be easy to double as well.

VLUU L210  / Samsung L210

Banana-Oatmeal Cookies


3/4 cup whole wheat flour

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. ground cinnamon

1 cup rolled oats

1 large egg white

3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces

1/4 cup brown sugar

1/4 cup white sugar

1 small banana, cut in small pieces

1 tsp. vanilla extract

1/4-1/3 cup chocolate chips (dark or semi-sweet)


1. Set baking rack one up from center of oven. Preheat oven to 400 degrees. Cover a cookie sheet in parchment paper or lightly spray with cooking spray (I prefer the results using paper, but spray works if you don’t have any on hand).

2. Whisk together flour, salt, baking soda, cinnamon  and oats in a mixing bowl.

VLUU L210  / Samsung L210

3. In  blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Add chocolate chips and stir until just combined (don’t overmix).VLUU L210  / Samsung L210

4. Drop batter by walnut-size spoonfuls onto spacing cookies at least 2 inches apart.

VLUU L210  / Samsung L210

5. Bake 10 minutes. Remove from baking sheet immediately and cool on wire rack or on parchment on counter. Bake second batch using same parchment paper.VLUU L210  / Samsung L210

In my experience, this recipe makes exactly 24 cookies.

A version of this recipe was shared on, but what written by the American Institute for Cancer Research


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