All-Natural Oatmeal Banana Cookies

Today’s recipe was sent to me by Sue, who found it on some junk mail. It was originally called “Sugarless Oatmeal Cookies” but I find this misleading because bananas, milk and raisins all have natural sugars. Name issue aside, I was interested enough to make a quick batch this afternoon. To be safe, I used one banana and made 1/3 of the recipe below. I didn’t have any raisins so I used Craisins in part of the batter and chocolate chips in the other.

These are pretty good. They’re not really like cookies so much as little piles of baked banana oatmeal with add-ins…which could be a good thing for breakfast or snacks. I’ll be interested in hearing what others think.

You may want start with 1/3 of a batch just to be safe.

natural cookies

5.0 from 1 reviews
All-Natural Oatmeal Banana Cookies
 
Prep time
Cook time
Total time
 
All-Natural Oatmeal Banana Cookies made without refined sugar
Author:
Recipe type: Dessert
Cuisine: American
Serves: 30
Ingredients
  • 1/3 c. butter (I used salted)
  • 3 ripe bananas, pureed in blender or well mashed
  • 2 c. uncooked quick-cooking oats – important to use quick cooking. Old Fashioned probably tastes too “oat-y”
  • 1/4 c. skim milk – I omitted this completely because my batter was plenty moist
  • 1/2 c. raisins – or Craisins or chocolate chips
  • 1 t. vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter or margarine in a microwave-safe mixing bowl.
  3. Add all remaining ingredients, but watch the milk because you may not need all of it.
  4. Let stand for about 5 minutes, until oats are wet.
  5. Lightly grease a cookie sheet or line with nonstick foil.
  6. For each cookie, spoon out about 1 T. of dough and drop it onto the greased cookie sheet.
  7. Bake the cookies for 15 to 20 minutes.
  8. Let cool on the cookie sheet for about 1 minute.
  9. Move the cookies to wire racks or a towel to cool.
  10. Serving Size: 2 cookies Yield: 15 servings
  11. Per serving: 110 calories (40% from fat), 4.5 g total fat, 0 mg cholesterol, 35 mg. sodium, 17 g. total carbohydrate (2 g. dietary fiber, 7 g. sugar) 2 g. protein.
  12. Recipe courtesy of U.S. Department of Agriculture

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Comments

  1. says

    I made a version of this when I was once on a “cleansing diet,” trying to get the refined sugar out of my system. The only sweet thing allowed was this cookie sans raisins and chocolate chips. They were pretty good and helped me survive through the five or six weeks of the diet. I did decide, however, that going without dessert was just too much to bear and have made peace with my addiction.

  2. says

    I wonder if you could make these with unsweetened applesauce and add nuts and a few spices instead of the raisins or chocolate chips… I may just try it!

  3. says

    Hi Jessica,

    I’m always up for an experiment, so let me know if it works out. However, I must say that the banana was really good here. I’m not sure apple sauce would work as well. Also, the chocolate chips and craisins seemed key. So if you try it with nuts, use a bunch. I think the matrix of oats, butter and fruit is okay, but this dough really needs to wrap itself around something.

  4. Sue says

    I’m glad you got a chance to try these. I still don’t have any bananas in the house so I can try them myself, but I’ll put them on the list to try.

  5. says

    Lewis, the chunks pretty much make the cookie.

    Lisa, I’m surprised that anything with butter could be considered for a cleansing diet. I guess butter is, at least, a natural food. Oil would never work in these.

    Carla, I hardly ever do those question/answer things but just this once… ;).

    Sue, thanks again for sending it. You get better junk mail than I do.

    Cakespy, these are rustic. That’s for sure.

    Nicole, I found them sweet enough. However, I added chocolate chips! I don’t think I’d ever make them without chunks of something sweet like chocolate or raisins.

    Emiline, I think they’d work great for diabetics. Not that I’m an expert, but they do have oats and bananas, which I think are okay. I’d probably add some diabetic approved chocolate chips (Splenda sweetened) or something.

  6. meredith says

    So how much butter and choco. chips/raisins did you end up using? Think peanut butter would be a good sub. for regular butter (play up that whole Elvis pb/banana theme?)

  7. hillary says

    I’ve been on a bit of a cooking-with-pumpkin kick since, well, Thanksgiving. I should probably move on flavor-wise, but since I haven’t…, do you think I could subsitute pumpkin puree for the bananas in this recipe?

  8. says

    Meredith, I think I used about 1/4 cup chocolate chips. I wouldn’t sub peanut butter for butter here.

    Hillary, pumpkin *might* work. I’m not sure.

  9. Nat says

    I made a batch of these on the weekend, and I thought they were quite nice! I cant get craisins here in Australia, so I used some sort of cranberries that looked kind of like those maraschino cherries, and some choc chips. Good stuff, I love chewy cookies and these hit the spot. I have found they need to be stored with a bit of paper towel in the bottom of the container so they don’t just liquefy and go yick

  10. claudia says

    these are good! i put in one egg (because I just couldnt believe they’d stay together), and added just over 1/4 cup flour (because the egg made them too moist). and I tell, you, I was really impressed and found this to be really good.

  11. Tami says

    If you freeze your ripe bananas first then you won’t need to puree them. Just cut off the end of a thawed banana and squeeze it out.

  12. Natalie says

    I just made these and they are really good!! I love them. I was googling banana oatmeal cookies for something good to use my last two over-ripe bananas for, since the last recipe I tried was nasty and I had throw all the cookies out! I just wanted something healthy but somewhat sweet so I did these without chocolate chips and they turned out great! Thanks for posting it – they are just what I wanted!

  13. Rod says

    Anna
    What I used instead of 1/4 cup milk was 1/4 cup fat free vanilla yogurt and old fashion oats. It worked and tasted great. I make them often and carry them with me to work or on my bike

    thanks Rod

  14. says

    Hi Rod,

    Hey, I love the yogurt idea! I’ll bet it adds a little flavor and gives them an even better texture. Thanks for the tip.

  15. Magan says

    I just made these cookies today. My 8 yr old and 15 mos love them, and they are healthy for them. I have diabetes when Im pregnant which I am pregnant now, so I have to watch my sugar in take. These are great for me as well. I didnt add choc chips in them and added a teaspoon of cinnamon. They came out so good, going to keep the recipe to use again!

  16. Darla says

    I just popped these cookies in the oven, and I just wanted to post a little tweak I made. I used 0% greek yogurt in place of the milk, added a just a handful of chopped pecans, the cinnamon, and a tablespoon of agave nectar, just to bump the sweet up a tiny notch for my hubby. For the raisin or craisin, I used a dried berry pomegranate mixture that is sold at Trader Joe’s. They looked great going in the oven, and as I am writing this, they smell great all over my apartment. :) And YAY it’s a snow day today!

  17. says

    I’ll bet they were great with the Greek yogurt. I just discovered Greek yogurt not too long ago and love it because it has extra protein.

  18. Gram says

    Darla = Wow! You’re popping cookies in the oven at 6.45 am? I’m not even awake yet. lol

  19. becka says

    Great recipe my family loves them. They are great frozen as well especially on a hot summer day.

  20. Traci says

    I made these tonight, and replaced a half a cup of the oats with 1/4 cup flaxseed meal and 1/4 cup oat bran. I also added cinnamon, nutmeg and ground cloves, since it’s nearly Christmas and those spices seem appropriate for this time of year. I softened the butter, but didn’t completely melt it, and added craisins but no chocolate chips.

    My cookies came out more cake-looking than those pictured above, and less bumpy. They’re really good, and I like the added nutrition of the flaxseed meal and oat bran.

    They’re great! My son suggested we add a little dark brown sugar next time, to add to that warm, middle-of-winter taste. I thought they were great the way we made them, and he didn’t seem to have any problem eating them, either!

  21. Marilyn says

    I made these, and they were yummy! :) I used 1/4 cup of strawberry yogurt instead of milk. I added about 1/4 cup of flour and 1/4 cup brown sugar, 1/2 tsp. vanilla and a dash of salt. For the stir-ins, I had frosted dried cranberries, walnuts, and just a few chocolate chips. They are sweet enough, and nutty and delicious. :) Thank you for sharing the recipe. :)

  22. Stacy says

    Do you recommend regularly ripe bananas or over ripe like those you’d use for banana bread? Seems like a silly question since everyone has had success so far.

  23. says

    Hi Stacy! It really depends on what you have. If you use super ripe and brown bananas, the cookies will be a little sweeter.

  24. Sarah says

    I really don’t like rasins so i replaced them with pennut butter and made them for my dad, for father’s day. :) Great recipe, thanks!

  25. Jasmine Yanez says

    Omg! They are so good I made them on the spot! There awesome and its weird i made these because i’m not really a fan of bananas but damn there bomb i made them exactly how the recipe said to make them with raisins c:

  26. Shauna says

    What if we used quinoa instead of the oats? Think this will work? I will try it this weekend and let you guys know. Thanks!

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