Banana-Oat Cookies

Banana-Oat Cookies

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Rated: 8
  • Makes: 20 servings
  • Prep 20 mins
  • Bake 10 mins per batch
  • Carb Grams Per Serving: 19


  • Nonstick cooking spray
  • 1 large banana, mashed (1/2 cup)
  • 1/2 cup chunky peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 2/3 cup dried cranberries or raisins


  1. Preheat oven to 350 degrees F. Lightly coat two cookie sheets with cooking spray or line with parchment paper; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
  2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.
  3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely. Makes about 20 cookies.

Make Ahead Tip

  • Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 113 cal., 4 g total fat (1 g sat. fat), 56 mg sodium, 19 g carb. (2 g fiber, 12 g sugars), 3 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Other Carb (d.e): 1;