Banana Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Canola oil spray3/4 cup whole wheat flour1/4 tsp. salt1/4 tsp. baking soda1/2 tsp. ground cinnamon1 cup quick-cooking oats (not instant)1/3 cup raisins1/4 cup chopped walnuts1 large egg white3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces1/2 cup (packed) dark brown sugar1 small banana, cut in 1-inch pieces1 tsp. vanilla extract
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.
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.
Nutritional Info Amount Per Serving
- Calories: 66.8
- Total Fat: 2.5 g
- Cholesterol: 4.0 mg
- Sodium: 55.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
Member Reviews
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LADYK599
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. - 9/27/08