Banana and oatmeal are a perfect pair in these not-too-sweet treats.
Banana and oatmeal are a perfect pair in these not-too-sweet treats.
Number of Servings: 1
Canola oil spray
3/4 cup whole wheat flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup quick-cooking oats (not instant)
1/3 cup raisins
1/4 cup chopped walnuts
1 large egg white
3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces
1/2 cup (packed) dark brown sugar
1 small banana, cut in 1-inch pieces
1 tsp. vanilla extract
Printed with permission from the American Institute for Cancer Research
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1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.
2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.
3. In a 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. Batter will be fairly stiff.
4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.
5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.
Makes 24 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
these are sooo good,, hubby got ahold of them so i had to make a dbl batch today,, didnt use nuts or raisins and only put them in for 8 minutes,, they come out soft and chewy,, great with coffee or milk. will deffinately make these over and over again!
This is the best guilt free cookie i have ever tasted in my life and right now i am on a diet and i feel no guilt. It is very good with or without the walnuts. I high recomend it, if you are someone reading this recipe right now. MAKE IT!!! :D
Very good more banana bread then oatmeal cookies, nice and moist. I did not use walnuts or all-spice and substituted butter for smart blend. The cookies came out great. I will be making this recipe again. I did not get 24 cookies, I got less than a dozen so the cookies are pretty small.
Had a beat-up banana I didn't want to toss so just made these and they are quite good. I used the whole egg, half quick, half old-fashioned oats and twice as much allspice (accidentally). They are soft, came off the cookie sheet well and taste great. Thanks!
Not quite as good as grandmas with more butter in them. Successfully made this recipe with whole grain spelt flour for flour, 1.25tsp Stevia liquid for sugar, 1/4c egg substitute for egg white, and coconut oil for butter.
I'm always looking for recipes using WW flour & to use up the frozen overripe bannanas (worked fine in lieu of fresh). I used extra Craisins; left out walnuts. Allspice wasn't listed in the ingredients-I added 1/4 tsp. Added only 2 min. of baking after the original 10. Great cookie!
I think 1 cookie is a serving - (looking at AICR website). I had to divide dough carefully to get 24 before forming cookies. My batch burned in 10 minutes, and I did rest of cookies at 8 - 9 min. Nice flavor. Thanks for sharing!
WONDERFUL! I love anything banana flavored, but when it's super easy to bake and pretty healthy, it can't get any better can it? These are absolutely delicious - I only left them in for about 8 and a half minutes so they'd stay chewy. Thinking about adding chocolate chips next time too. So good!
Very tasty and filling. Unlike store bought cookies, you can actually stop eating at a reasonable amount of calories! The banana is a nice change from the other oatmeal cookie recipes I have made.
I noticed the directions mention allspice, but it's not listed on the ingredient list. So I guessed at the amount. I should've cut down on the time since mine were too dark on the bottom. Maybe that's why they were crunchy on the outside & soft on the inside, which I really liked.
make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it make it
The Allspice is not in the list of ingredients, so I had to guess how much to use. The baking time is incorrect. I baked for 10 minutes, switched to other rack, baked 5 minutes and had burnt cookies. Will modify this recipe before trying again.
Very good! My husband hates raisins and my son can't eat nuts, so I added some regular rolled oats for chewiness. I used a small whole egg because egg yolks are a source of lutein and zeaxanthin. They turned out great.
Can you substitute anything else for the egg white? I can substitute vegan "butter" - If I can use an non-animal product instead of the egg white, that would make the recipe vegan... and me very happy :0)
The ingredients list is missing all spice which is mentioned in the instructions and included in the nutrition calculation. Also, the nutrition is based on regular white flour rather than whole wheat flour...not sure how much it will affect the nutrition.
Just made these GREAT cookies. I made half with a bigger scoop for family and the walnut size for ME. Now I have about 10 cookies that are my very own. Just big enough to get that 'sweet' fix. Thanks 5-3-2013
These look great! But a little confused about the Nutritional Info. Are these 66.8 kj per biscuit when the recipe makes 24? Because it says that the recipe makes one serve on the nutritional info?
These cookies were so great! I added pumpkin seeds, pistachios, pecans, and a little dark chocolate chips. Also, I used applesauce instead of butter and it turned out very nice. Everyone at work loved them!
Based on all the comments, I am looking forward to trying these. I suspect, though, that the prep time of 5 minutes is way too low, something I find often with Spark recipes. But, can't wait to try!
Una muy buena idea, pero creo que seria mas sana, si en vez de utilizar aceite de canola que es cancerigeni, se utilizara, por ejemplo, aceite de girasol, rico en vitamina K, ademas de antioxidantes naturales, y no proporciona sabor alguno, otro muy bueno seria el aceite de coco, cientificamente dem
This is really good recipe! I used unsweetened applesauce instead of butter and used almonds and dried blueberries instead of the walnuts and raisins(what I had on hand) but so good I will so make this again!
Do NOT cook these for 15 minutes! The batch that cooked for 8 minutes was delicious... didnt use the walnuts or raisins (out of preference) but added a few bitter sweet chocolate chips... really good!
I made these just now - used whole wheat flour, subbed Smart Balance for butter, 1/4 c liquid egg instead of the white and splenda instead of brown sugar. I also didn't have allspice so I used pumpkin pie spice instead, and cooked for 10 min exactly. Even without nuts/fruit they were amazing, and I