Ridiculously Healthy Banana Oatmeal Cookies

"In a bid to add to my seemingly-naughty-but-actually-very-healthy recipe collection, I invented these ridiculously healthy banana oatmeal cookies! They have no added sugar, no butter/marg and no flour in them and (considering this) taste rather magnificent if I do say so myself! I'll say it now - if you're NOT on a diet then you probably won't think so much of these. They are pretty yummy, but there are probably plenty of nicer recipes (ie. with butter and sugar) if you're not weight watching. I find these to be a really nice, healthy, filling treat though, and I hope you enjoy them too!"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Ola S. photo by Ola S.
photo by Pivoine photo by Pivoine
photo by Maito photo by Maito
Ready In:
30mins
Ingredients:
7
Yields:
9 cookies
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ingredients

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directions

  • Preheat the oven to 180c.
  • Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
  • Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
  • Bake for around 20mins until golden brown.

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Reviews

  1. We really enjoyed these cookies! I did add raisins (a MUST for texture and sweet flavor) and I highly suggest cinnamon and maybe a little nutmeg. Tip to other reviewers and future attempts to make these cookies with sugar rather than sweetener, you must use More sugar than the recipe calls for sweetener, I would double it. Sweetener is over the top sweet, so you need less of it for the same effect as sugar. Not a fan of sugar? Go with honey, awesome results!
     
  2. I just made this recipe with a few tweaks and the cookies were delicious! They are slightly less healthy than the original version, but I think the upgrades were worth it for a treat. I used 4 tablespoons of brown sugar instead of the Splenda, 1/4 cup of reduced-fat peanut butter (vs. 1 tablespoon), and also added 1 teaspoon of cinnamon, 1/2 teaspoon salt and 1/2 cup semi-sweet chocolate chips. I also added some more oats at the end (probably about 1/2 cup) to thicken the batter. My version of the recipe made 12 good-sized cookies (although they took me longer than 20 minutes to bake - probably closer to 30 minutes pulling them in and out a couple times to check consistency). Definitely recommend these!
     
  3. These are great! A wonderful guilt-free recipe that actually satisfies a "sweets" craving. I actually used quick oats, because it was all I had in the house, and while I think they might be softer, I think they are just as good. By boyfriend said they tasted like muffin tops (a true compliment)! I also used coconut milk (for drinking), stevia in place of Splenda, a little cinnamon, and slightly more peanut butter. I tried cooking them at 180 for 20 min., but they were still wet, so I turned up the oven and went another 15 and that did the trick. (I also made 12 medium sized cookies). Great recipe! Thanks!
     
  4. For such a healthy cookie it deserves 5 stars, it was chewy and sweet and satisfying, a perfect snack for the children and for me! I did add raisins and some pumpkin spice, they were finished in about 12 minutes.. Thank you
     
  5. A great starting point for me to modify to an ultra healthy bread/wheat substitute. I used honey instead of Splenda which was originally manufactured to be a pesticide. Added about 6 almonds,3 walnuts , 8 hazelnuts, 3 pecans, a small handful of sesame, pumpkin and sunflower seeds. These i blended into little bits. Also a big handful of sultana's, and about 25g of coconut milk/solids,should have put in some butter, will next time. i spread it out over my largest baking tray, cooked it for 20 minutes on 180c then let it cool turned it over and did it for another 20 minutes. When it had cooled i cut it into bite size bits put on some butter ,mayo, homemade sweet chilli sauce, and a bit of vintage cheddar, it was totally delightful :)
     
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Tweaks

  1. I just made this recipe with a few tweaks and the cookies were delicious! They are slightly less healthy than the original version, but I think the upgrades were worth it for a treat. I used 4 tablespoons of brown sugar instead of the Splenda, 1/4 cup of reduced-fat peanut butter (vs. 1 tablespoon), and also added 1 teaspoon of cinnamon, 1/2 teaspoon salt and 1/2 cup semi-sweet chocolate chips. I also added some more oats at the end (probably about 1/2 cup) to thicken the batter. My version of the recipe made 12 good-sized cookies (although they took me longer than 20 minutes to bake - probably closer to 30 minutes pulling them in and out a couple times to check consistency). Definitely recommend these!
     
  2. These are great! A wonderful guilt-free recipe that actually satisfies a "sweets" craving. I actually used quick oats, because it was all I had in the house, and while I think they might be softer, I think they are just as good. By boyfriend said they tasted like muffin tops (a true compliment)! I also used coconut milk (for drinking), stevia in place of Splenda, a little cinnamon, and slightly more peanut butter. I tried cooking them at 180 for 20 min., but they were still wet, so I turned up the oven and went another 15 and that did the trick. (I also made 12 medium sized cookies). Great recipe! Thanks!
     
  3. No one in our family liked these cookies. I used sugar instead of Splenda and 2 tablespoons of regular creamy peanut butter, and added a cup of chocolate chips. I baked them at 350 degrees for 24 minutes, making 10 large cookies, which ended up in the garbage. They had no flavor, even with the chocolate chips. Sorry for the bad review, just being honest.
     

RECIPE SUBMITTED BY

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
 
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