Healthy Banana Oat Cookies

I wasn’t planning to post a recipe today, but I also didn’t plan to bake cookies last night!

After such a SOLID eating week (it’s been AWESOME!), it’s not like I was craving something sweet… instead just VERY CURIOUS about Gina‘s latest healthy cookie recipe.

I was sitting with a co-worker today, and that new cookie recipe from Skinnytaste popped in my head.  For like the THIRD time this week… It’s such a simple recipe.  Just THREE ingredients.  And, considering what those ingredients were, I knew that she wasn’t kidding when she said healthy.

I prefer greener bananas to the ones that are speckled yellow and brown.  I typically end up freezing those brown guys for a later use. And, I knew I had to have some bananas in the freezer ready to be transformed into delicious baked goods.

Just like that, I knew I’d be baking last night…  The result, a guilt-free healthy cookie.  Don’t expect them to taste like banana bread, because they’re flourless afterall.  However, expect to enjoy a fruity cookie that doesn’t have you running to the gym (unless you want to, of course!)  Yum!

Healthy Banana Oat Cookies

 From Skinnytaste

Serves 4


1 banana, ripened and mashed

1/2 cup quick oats

2 Tbsp. chopped pecans or walnuts


1.  Preheat your oven to 350 degrees.  Coat a cookie sheet with cooking spray.

2.  Combine banana and quick oats in a small bowl.  Note:  Quick oats are definitely recommended over standard oats.

3.  Add nuts and combine.  Note:  Gina recommended walnuts in the original recipe, but I used pecans only because that’s what I had on hand.

4.  Using a tablespoon, scoop out the dough and place on the cookie sheet, making 8 cookies.

5.  Bake at 350 degrees for 15 minutes.  Note:  Cookies become a little bit browner than I expected, but they’re PERFECT that way!

Perfect with a little glass of skim milk… and check out how chewy and banana-y they are??

Per 2 Cookie Serving:

CAL 93; FAT 3g; SAT FAT 0g; CARB 15g; FIB 2g; PROT 2g; SUG 5g;

WW Points Plus: 2; WW Smart Points: 3

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    • nothankstocake says

      They were really good. I’d like a dash of cinnamon next time… expect to see more of these! I love a guilt-free cookie!

  1. says

    Thanks for sharing this recipe!! I love banana bread- and the combo of banana + walnuts (or pecan!) will instantly remind me of that.
    I love that you can have total portion control over this too (which is why I never make a whole batch of cookies!), and could even divide that recipe in half.
    And, I allllways have ripe bananas on hand. 🙂

    • nothankstocake says

      Gina’s original recipe called for double the amount. I did one banana so that I could try them (and not go crazy with the cookies!)

  2. Jennifer says

    Hi Kelly! I tried your Banana Oat Cookies recipe this morning. I love the texture and that they are a soft cookie. I added a dash of cinnamon per your suggestion which was a great addition and it didn’t add any points for the WW folks.

    I think next time I am going to add 1 TBSP of brown sugar just to sweeten it a little more. It does add an additional point to each portion but I think it will be worth it. These are not only a great snack but also breakfast on the go!

    Thanks for recipe!
    ~ Jen

    • nothankstocake says

      Oh, so glad to hear you tried them and that you liked them! Let me know how that brown sugar goes. I have some brown bananas I’m going to make into something this week. Maybe it’s going to be cinnamony cookies! 🙂

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