By AmyMCGS on October 12, 2005
Photo by ChrissyVas80
Photo by ChrissyVas80
"I was searching for something sugar-free to take to a bake sale, and came across a recipe similar to this online. This is my modified version of that recipe. These sold quickly at the bake sale! They have a granola-like appearance and are soft and chewy. A little cinnamon added in might be good, too."
Serving Size: 1 (747 g)
Servings Per Recipe: 1
"Wow! I had only 2 very ripe bananas so I used them and cut the oats to 1 1/2 cups and only used 1/4 cup corn oil. Sprinkled with cinnamon and popped them into the oven. The look more like drops or mounds than cookies since they didn't flatten out like cookies do. My kids loved them but I had to stop them from eating more because I am bringing these to a friend's house tonight! Thanks for a great (and healthy) recipe that was so easy and quick to make!"
"I absolutely loved these. Not only were they quick and easy, they tasted amazing. I have a fibromyalgia (so no sugar or potatoes), I also have celiac disease and a bunch of other food allergies (restrictions) so this was a great recipe for me. Thank you so much!"
"Fantastic! I made these for my sister, who is diabetic, and was thrilled that I loved them too. Thanks for a delicious and very easy-to-make recipe!"
"These were very good. I'm on a gluten free, wheat free, sugar free lifestyle diet. So this fit the bill perfectly. The bananas have their own natural sweetness to these cookies. The only thing I did differently was add a pinch of cinnamon and subbed the rasins for crasins. Next time I will omit the crasins all together, otherwise I think these are a good light cookie without the guilt. Awesome post!"
"Without modifications, this recipe is a 3 or a 4: something I might make again if I needed to use the same ingredients (4), maybe (3). Plain, it tastes like it needs a pinch of salt, maybe something else. However, I nudged it upwards because it uses so few ingredients (and uses up bananas that the Toddler doesn't eat in time since he goes through food phases!) and because it's so amenable to changes that I know I will make it again and again. My additions: 1 tsp ground cinnamon (I love cinnamon), 1/4 tsp ground cloves, a very scant 1/2 cup chocolate chips (yum, yum!), and 1/2 cup sliced almonds coarsely crushed. I made these in silicone muffin cups (18), and since I added more dry ingredients, I had to press down REALLY HARD to get them to hold together (as I expected). I love oats in cookies, too! With my sweet tooth always trying to get the better of my waistline, this is a keeper! Fast to make, 5 common ingredients, sweet enough to be a tasty dessert WITHOUT REFINED SUGAR, quick to bake, easy to vary it up: my favorite kind of recipe!"
"I have been on a kick with trying to find lighter desserts for the kids to enjoy, and this one was perfect. I subbed 1/2 cup applesauce for the oil and Craisins for the raisins. I then made half sprinkled with cinnamon and the other half with a small dollop of peanut butter on top. They're nothing special, but my 2-year-old went crazy for them! I'll definitely be making them often. Thank you!"
"Love this! Easy, and yummy! My kids loved helping too!"
"I modified this recipe and the result was terrific, and my 3 year old snarfed up several. I added a little bit of molasses, perhaps a tsp or two, and added cinnamon, but omitted the raisins. I was hoping to make these into bars instead of drop cookies, so I added some Bisquick to thicken the batter. I didn't measure, but looked like about a half cup or so. Then I poured the batter into my "Perfect Brownie" bakeware and cooked for the same time/temp to start, which was still correct for my version. Came out like a hybrid between a banana-oat muffin and cookie as far as consistency, just the right amount of light sweetness and spice."
"This was very tasty and very easy to make. I followed the recipe only adding a tiny pinch of salt (due to what the other reviews said) and changing the baking time for my oven.
They didn't last the night. I will so make these again!"
"I only made 8 cookies because I only had one banana left after making banana bread. I didn't use any oil and instead just used unsweetened apple sauce. I didn't have any raisins and I thought about adding chocolate chips but I decided not too. They taste pretty good and they were really easy to make."
"Made these, half with raisins and half with choc chips, sprinkled with a little cinnamon before baking. My husband and I found them a little bland but my 16 month old daughter thought the raisin ones were great and is also a good way to get her to eat banana as she normally wont touch it. I would make these again for my little one but will probably try with apple sauce instead of oil and with a little peanut butter next time. Thanks for posting!!"
"These really didn't taste good at all. The other people who rated these added sugar or splenda, which of course made them better."
"Excellent, naturally sweet, vegan cookie! I used 2 bananas and 1/4 cup applesauce and added 2 tbsp of peanut butter. I also used 3/4 cup chocolate chips instead of the raisins. Yum!"
"Asked to bring cookies to our monthly social, I searched the internet for "diabetic cookies" because I had just found out I have hypoglycemia. I mixed up the batch and cooked a couple of these treats and found it to have more of an oatmeal banana bread consistency and taste. I added a tablespoon of Splenda, flattened the drops with a fork like you do with peanut butter cookies and slightly increased the cooking time. They still kept their softness. I recommend these healthy treats for your next "cookie" assignment. Don't forget to bring the recipe along!"
"I had never tried a sugar free cookie before. These were good, but more of a snack food than dessert. I added some cinnamon in with the batter, which was surprisingly tasty. I would suggest putting in less than 1 cup of raisins, as the taste of raisins overpowered the actual cookie."