This post may contain affiliate links. Please read our disclosure policy.
Low-Fat 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 too. It is best to use really ripe bananas for baking because your banana cookies, banana breads and banana 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 low-fat oatmeal banana cookies.
Or if you prefer, here’s low-fat, gluten-free, vegan healthy banana cookies recipe for you.
How Many Calories and WW Points in these Low Fat Banana Oatmeal Cookies?
According to my calculations, each cookie has just 75 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Calories increase to 86, PointsPlus stay the same and Weight Watchers Points will increase to 4 per cookie with the addition of nuts.
Recipe Notes
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.
If you like these Banana Oat Cookies, be sure to check out some of my other easy healthy cookie recipes including WW Chocolate Chip Cookies with Salted Peanuts, Banana Cookies with Oats and Chocolate Chips, No-Bake Chocolate Peanut Butter Oatmeal Cookies, Easy Trail Mix Cookies, and Low-Fat Banana Date Coconut Cookies
If you’ve made these Low Fat Oatmeal Banana Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Oatmeal Cookies Recipe
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 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)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla
- 2-1/2 cups old-fashioned rolled oats (not instant)
- 1 cup chopped nuts (optional)
Instructions
- In a medium size bowl, whisk the flour, baking soda, salt, and nutmeg until well blended and set aside.
- In a large bowl, beat the butter and sugar with an electric mixer (affiliate link) 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 (affiliate link) if necessary to make sure everything is well blended.
- Stir in the flour mixture with the mixer on low speed, or with a wooden spoon (affiliate link), just until combined. Stir in the oats, and nuts (if using), just until combined.
- Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up.
- When you are ready to bake the cookies, preheat your oven to 350F degrees. For best results line cookie sheet with silicone liners or parchment paper. Alternatively, you can use ungreased cookie sheets.
- 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.)
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 2 PointsPlus (Old plan) 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. Calories increase to 86, PointsPlus stay the same and WW Points increase to 4 with addition of nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Mom’s Big Book of Cookies: 200 Family Favorites You’ll Love Making And Your Kids Will Love Eating (affiliate link) by Lauren Chattman
How to Make Easy 3-Ingredient Banana Oatmeal Cookies
More Lightened Up Recipes with Oats & Banana for Weight Watchers
- Chewy Chocolate Chip Oatmeal Breakfast Cookies (SkinnyTaste)
- Banana Oatmeal Jam Muffins (DrizzleMeSkinny)
- Strawberry Banana Baked Oatmeal Singles (EmilyBites)
- Chewy Low Fat Banana Nut Oatmeal Cookies (SkinnyTaste)
- Banana Bread Overnight Oatmeal (HungryGirl)
- Peanut Butter Chocolate Banana Oatmeal Muffins (DrizzleMeSkinny)
Awesomeness! These were just what I needed. Healthy and delicious they satiate me when I’m having a cookie craving.
Hi can you please tell me if I can leave the applesauce out as I dont have any. Thanks.
These look so good! I also have all the ingredients on hand! I will be baking these with my daughters when they wake up from their nap! So excited! 🙂
Can I omit the butter?
Hi Annemarie,
I haven’t tried them without butter so I’m not sure how they will turn out. Let me know what happens if you do.
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
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 🙂
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!
Thanks Aubrey!
Mine didn’t turn out very well. They didn’t spread out at all.
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.
Made these this morning. Very yummy! Thanks for the recipe : )
I love these , my recipe for them is a bit different but these are always satisfying to have.