Banana Oatmeal Cookies – 2 Points+

Skinny Banana Oatmeal Cookies

Easy Banana Oatmeal Cookies

Banana oatmeal cookies are the kind of cookies you can eat for breakfast without feeling too guilty since they are full of good-for-you breakfast ingredients like oatmeal, bananas and walnuts. (Especially if you have them with fruit and some Greek yogurt.)

They’re a perfect way to use up overripe bananas tool. (It’s best to use really ripe bananas for baking because your cookies, breads and muffins will turn out sweeter, moister and better tasting.)

If you like banana bread, but are looking for something a little different you will love these oatmeal banana cookies. Or if you prefer, here’s low fat gluten free vegan healthy banana cookies recipe for you.

Skinny on Banana Oatmeal Cookies,

This cookie dough needs to chill at least 10 minutes and up to 6 hours to let the dough firm up before baking.

The recipe specifies old-fashioned oats, which will produce the chewiest cookie. You can substitute quick-cooking oats, but your cookies will be less chewy.  Just be sure not to use quick cooking oats!

Because these cookies are low in fat, they are not going to spread out much (or at all) when you bake them. So if you want, flatter cookies, press them down a bit with a spatula or the palm of your hand before baking.

According to my calculations each cookie has 75 calories and 2 Weight Watchers Points Plus.


5.0 from 1 reviews
Banana Oatmeal Cookies - 2 Points+
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 36
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup (1/2 stick) butter, melted and cooled slightly
  • 1 cup firmly packed brown sugar
  • 1 cup mashed really ripe bananas (2 to 3 medium)
  • ½ cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla
  • 2½ cups old-fashioned rolled oats (not instant)
  • 1 cup chopped nuts, optional
  1. In a medium size bowl whisk the flour, baking soda, salt, and nutmeg until well blended and set aside.
  2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended. Beat in the mashed bananas, applesauce, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
  3. Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined. Stir in the oats and nuts (if using) just until combined.
  4. Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up.
  5. When you are ready to bake the cookies, preheat your oven to 350 degrees. For best results line cookies with silicone liners or parchment paper. Alternatively, you can use ungreased cookie sheets.
  6. Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart. (Because these cookies are low in fat, they are not going to spread out much (or at all) when you bake them. So if you want, flatter cookies, press them down a bit with a spatula or the palm of your hand before baking)
  7. Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 to 17 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing.
Cook's Notes
Nutritional Estimates Per Serving without Nuts (1 cookie): 75 calories, 2 g fat, 13 g carbs, 1 g fiber, 2 g protein and 2 PointsPlus value. (Calories increase to 86 and pointsplus stay the same with nuts.)

Source:  Mom’s Big Book of Cookies

Links to More banana cookies from around the web…

Peanut Butter Banana Oatmeal Cookies from Baking Bites
All Natural Banana Oatmeal Cookies found at Cookie Madness

You might also like…

Low Fat Banana Cookies with Dates & Coconut
8 Healthy Breakfast Cookie Recipes
Healthy Low Fat Banana Cookies with Oats and Chocolate Chips
Healthy Muffins
Banana Mocha Macadamia Nut Muffins

*PointsPlus® for banana oatmeal cookies calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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    • says

      Hi Elaine,

      Sorry they didn’t turn out well for you. Because these are low in fat, they are not going to spread very much. I’ve updated the instructions and my posts to better explain that. It’s the fat like butter, margarine, shortening, oil, etcetera that causes cookies to spread. Because of the ingredients (bananas and applesauce) these cookies have more of the texture of a muffin, than a traditional oatmeal cookie.

      If you want flatter cookies, when using a low fat recipe, you will want to press them down with a spatula or the palm of your hand before baking.

      Hope this helps.

  1. Aubrey says

    Hi! A few weeks ago I was looking for an alternative go-to recipe for my over-ripe bananas and used this one. The first time I made these I only had 2 bananas on hand. They were okay, but I made these again last night with 3 bananas (and added chopped pecans this time) and BOY what a difference it made! The 3-banana batch turned out way more flavorful!!! Thank you thank you!

      • annemarie says

        Hi Martha, I made the cookies yesterday….made a few changes, used gluten free flour, and used 4 oz of applesauce instead of the butter, basically doubled the applesauce and 1/4 cup packed brown sugar, I thought they turned out good, would definately make again. Love your recipes! I have been eating a lot of them in the last month, always looking for variety. Annemarie

        • says

          Hi Annemarie,

          Love that you find the recipes helpful and are also able to make changes to make them your own! Thanks for letting me know. I really appreciate you taking the time to leave such thoughtful detailed comments :-)

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