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All-Natural Oatmeal Banana Cookies

by on January 16, 2008 · 33 comments

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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Published on January 16, 2008

{ 33 comments… read them below or add one }

Lewis January 16, 2008 at 5:30 pm

I agree with your review, they do look a bit chunky but delicious! Of course I’m a sucker for anything banana :)

Lisa Ernst January 16, 2008 at 6:01 pm

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.

Jessica January 16, 2008 at 7:53 pm

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!

Anna January 16, 2008 at 8:06 pm

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.

Carla January 16, 2008 at 9:28 pm

You’ve been tagged on my blog :)

Sue January 16, 2008 at 10:02 pm

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.

Cakespy January 16, 2008 at 11:59 pm

I love really rustic-y, textured gobs of cookie like this. These look awesome!

nicole January 17, 2008 at 1:26 am

do they taste sweet enough even though the recipe doesnt call for any sugar?

Emiline January 17, 2008 at 3:57 am

These would be good for people on special diets. I never know what to bake for my grandma, since she’s a diabetic.

Anna January 17, 2008 at 8:27 am

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.

meredith January 17, 2008 at 9:27 am

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?)

hillary January 17, 2008 at 10:14 am

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?

Anna January 17, 2008 at 12:11 pm

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.

Nat January 22, 2008 at 6:07 pm

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

claudia February 25, 2008 at 7:28 pm

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.

Tami July 27, 2008 at 1:06 pm

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.

doris September 24, 2008 at 11:42 am

May I know what kind of banana you use to bake this lovely recipe? thanks.

Natalie October 26, 2008 at 5:50 am

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!

Anna October 26, 2008 at 7:17 am

Hi Natalie,

Thanks for the feedback!

Rod June 23, 2009 at 11:37 am

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

Anna June 23, 2009 at 11:40 am

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.

Magan July 31, 2009 at 12:38 pm

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!

Darla February 3, 2010 at 6:46 am

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!

Anna February 3, 2010 at 7:09 am

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.

Gram August 5, 2010 at 8:38 pm

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

becka August 20, 2010 at 5:50 pm

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

Traci December 19, 2010 at 6:52 pm

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!

Marilyn February 10, 2011 at 7:55 pm

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. :)

Stacy September 3, 2011 at 2:49 pm

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.

Anna September 3, 2011 at 3:16 pm

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

Sarah June 16, 2012 at 5:25 pm

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!

Jasmine Yanez April 11, 2013 at 10:30 pm

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:

Shauna May 2, 2013 at 2:15 pm

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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