Banana Oatmeal Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and chewy oatmeal cookies sweetened primarily with mashed banana rather than refined sugar, studded with chocolate chips and cinnamon. Naturally lower in sugar than traditional cookies, they're satisfying and easy to make. Perfect for breakfast, snack, or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup quick-cooking oats (I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture)
- 3/4 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder (I recommend aluminum free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large very ripe banana (enough to yield 1/2 cup mashed)
- 2 tablespoons virgin coconut oil (at room temperature (not melted) or unsalted butter)
- 1 large egg (at room temperature)
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 134mg
- Total sugar
- 19g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 85mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.