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Banana Oatmeal Cookies


Banana Oatmeal Cookies

Serves: 12

Category: Desserts
Author: Jennifer Shmoo
Tags: Quick and Easy

Average Rating: 
Rated by: 66 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Perfect for brown bag lunches or even an on-the-run breakfast, these wholesome cookies get rave reviews. They are made without refined wheat flour or oil.

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Ingredients:

2 cups old fashioned oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
4 medium ripe bananas
1/4 cup raw sunflower seeds
1/3 cup raisins or currants

Instructions:

Preheat the oven to 300ºF. Line a baking sheet with parchment and spray with nonstick spray.

Use a high-powered blender to process the oats into flour. Pour the oat flour into a mixing bowl and add the baking soda, cinnamon, nutmeg and ginger.

Put the bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and raisins or currants, and mix until well combined.

Use a 1-ounce cookie scoop to place spoonfuls of the cookie dough on the baking sheet. Dip the scoop in water to keep the dough from sticking. Use lightly moistened fingers to flatten each cookie down slightly. Bake 15 minutes.

Cool cookies on a wire rack and store in an airtight container. Makes about 24 cookies.

Calories 115; Protein 3 g; Carbohydrates 22 g; Total Fat 2.7 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 106 mg; Fiber 2.9 g; Beta-Carotene 11 ug; Vitamin C 4 mg; Calcium 9 mg; Iron 3.7 mg; Folate 15 ug; Magnesium 22 mg; Zinc 0.2 mg; Selenium 2 ug

Comments (45):

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julielevinson

10/12/2006 07:34 PM

Rated this recipe:

I love these cookies!!! Thank you!

Sunflower

10/13/2007 07:44 PM

Rated this recipe:

These cookies are great and so easy to make. I have made them several times.

Jewess4jesus

11/12/2008 04:52 PM

Rated this recipe:

I wasn't sure how much flour to use and the only flour I had in my cabinet was waffle/pancake flour so I used that. The cookies tasted more like muffins. I thought they were delicious. One of my children complained it was a little dry. I used a cup of flour. Was I not supposed to use flour? The directions were unclear to me. I think it might have tasted better with a little extra agave nectar. Now my daughter is saying it's SO good eating the cookies with rice milk!

Tara73

11/27/2008 02:42 AM

Rated this recipe: (no rating)

You're supposed to make oat flour out of the 2 cups of oats... so, I suppose you could just buy oat flour, too. :-) These sound great... going to try them soon, except I'll have to substitute pumpkin seeds for sunflower seeds, since my son is allergic to them. I'm a little unclear, too, though... Do you add the oat mixture, seeds and raisins to the VitaMix and blend together OR do you pour the banana mixture into the flour, mix and fold in the seeds and raisins? I assume the latter, but just checking. :-)

Gretzski

04/05/2010 12:00 PM

Rated this recipe:

We've dubbed these "breakfast cookies" because they're easy to grab on a busy morning. They're easy to make, and even easier to eat. Kids loved em!

Skiergirl

11/18/2010 10:50 AM

Rated this recipe:

We make these cookies all the time when our bananas start to turn brown. One of my children love this recipe as is. The other does not like the currants, so I put a few mini choc chips in it for her, along with the sunflower seeds (she is SAD eater I am trying to get to eat better)

bimimoze

11/21/2010 12:25 AM

Rated this recipe:

Just made these cookies. They are great. The kids loved them, i'm pleased now they can have them for morning tea at school. I added 1 teaspoon of ground vanilla beans.
This comment was last edited on 11/21/2010 12:26 AM

LakeMom534

11/23/2010 01:16 AM

Rated this recipe: (no rating)

Love your blog Jennifer. Made these from your book. They rock!!

Sandi

03/07/2011 08:01 PM

Rated this recipe:

These were good. They're not sweet, which is good for adults; but for kids trying to transition from SAD, I agree with Skiergirl that a few choc chips or cacao nibs added are even better.

Argent

05/30/2011 04:33 PM

Rated this recipe:

Yummy. Definitely an easy, wholesome, and tasty breakfast food.

Kristi

11/04/2011 09:11 PM

Rated this recipe:

Very good, easy to make. They cooked up very light, which surprised me, I thought they were going to be heavy.

KimberlyD

12/18/2011 11:14 AM

Rated this recipe:

These are so good! Better then any granola bar you can buy!

conniemt

03/12/2012 03:05 PM

Rated this recipe:

Great recipe. I used oat flour instead of oatmeal (ground) and they turned out excellent!
This comment was last edited on 03/12/2012 03:05 PM

mom2my3girls

09/08/2012 09:53 AM

Rated this recipe: (no rating)

In this recipe, which is best: quick oats or old fashioned oats? I only hav e a blender ( ninja) not a vitamix: will that work?

MargieM

09/08/2012 02:49 PM

Rated this recipe:

I love these! They will give me something to enjoy after dinner when I get the worst cravings. I poked a piece of walnut in the tops before baking, but if you wanted them a little sweeter or to add color, you could poke in a piece of dried apricot or mango. I made mine with just-ripe bananas, so they're not too sweet. Love them!

jameshedleyturner

09/09/2012 05:50 AM

Rated this recipe: (no rating)

That is the Receipe I have been looking for my whole life... well maybe for the last year haha! I have soo many oats and raisin, I don't know what to do with them. Oatmeal doesn't come fast enough.

amyan

09/09/2012 02:47 PM

Rated this recipe: (no rating)

I have oat flour - anyone have a suggestion for how much oat flour you get from two cups of oats? 1.5 cups?

workingtogoal

09/15/2012 03:52 PM

Rated this recipe:

These have more the consistency of a muffin than a cookie. Would be good for breakfast on the run. Not sure they would be out go to item when the family is looking for muffing. Not bad but no a cookie...

mstish

11/03/2012 12:19 PM

Rated this recipe:

by weight, 2 cups of oatmeal equals 1 1/3 cups oat flour.
I have substituted 2 cups of pumpkin puree for the bananas. lower calorie, more nutritious. Adding cinnamon is good too.

lasso

11/19/2012 05:27 PM

Rated this recipe: (no rating)

How many can one eat at a sitting? I find that when I am not 100% strict, i.e. simple fruits, raw & cooked veggies and 1 oz. of nuts a day, I overeat and go off the eating plan.
I am afraid I will associate these cookies with old habits and binge on them!! :-( :-(

RMH12

11/23/2012 04:41 PM

Rated this recipe: (no rating)

Delicious, nutritious, and quick! Whats not to love!
This comment was last edited on 11/23/2012 04:42 PM

familyg

12/26/2012 06:07 PM

Rated this recipe:

I just used 2 cups of flower and blended it up and didn't worry if it was totally blended - I think there's some nice give in the recipe. I have used dried blueberries, cranberries, dried coconut- I like them best with currants. A double batch of these is easy and quick to make. If you chill it briefly in the fridge before scooping along with the water on the scoop it's even faster. We make these all the time!

Nash

01/13/2013 07:24 PM

Rated this recipe:

Yummy! I think this recipe also has a lot of potential to be a baserecipe for experimentation. You could exchange seeds, nuts, and a variety of dried fruit. Both my kids love them.

Ruthnew

01/19/2013 04:20 PM

Rated this recipe:

I loved baking cookies with no butter, no oil, and no added sugar. The recipe is so flexible--I added coconut and chocolate chips. Great cookie with nutrition !!! Thank you so much-will make them often and double the recipe.

momonmove

02/15/2013 07:37 AM

Rated this recipe:

I love these cookies, from start to finish. They are easy and fast to make, taste great, and easy to clean up. I added chopped walnuts for crunch.

SteveL

02/23/2013 01:03 PM

Rated this recipe: (no rating)

I can't believe I just made cookies with no eggs, oil or sugar. They turned out tastier than expected. I will make this again and again.

Suz

07/21/2013 12:08 AM

Rated this recipe:

Wow.

carol in nj

08/17/2013 12:29 AM

Rated this recipe: (no rating)

They are one of my favorites too because they are so easy to make. I also like them with a little molasses and pumpkin pie spice in the batter. They definitely satisfy my craving for something sweet and dessert.

carmcm1971

10/20/2013 01:42 PM

Rated this recipe:

Love these cookies!!!

tjawdat

11/26/2013 11:52 AM

Rated this recipe:

Good recipe. I used the mix to make cupcakes and baked them for 22 minutes. They turned out great -- moist and delicious!

scottfamily

12/04/2013 04:17 PM

Rated this recipe:

Just made these, and already gobbled up 5 or 6. Even my uber-picky SAD 5 year old shoved one in her mouth, and when I hesitantly asked her how they were (hadn't heard any gagging, so I was getting suspicious), she said they were "nummy". Wow.

beans and greans

12/09/2013 09:22 AM

Rated this recipe:

These are absolutely delicious and incredibly simple to make. I add a little bit of date sugar to make them just a little bit sweeter.

pamnj

08/23/2014 11:50 AM

Rated this recipe: (no rating)

I forgot to choose 5 Stars! The first time I made these, I enjoyed them, but they seemed more like muffins to me, so I bought a mini muffin tin and that's how I've been making them ever since. The recipe makes 24 muffins. I go on long charity bike rides and these are what I eat during the rest stops. I think they taste better when they are stored in the fridge.
This comment was last edited on 08/23/2014 11:51 AM

Happy

12/24/2015 08:04 PM

Rated this recipe:

I am making these cookies right now as my Christmas cookies. I changed the oatmeal for millet flour as oatmeal is high in L-Arginine. I left out the sunflower seeds as most seeds and nuts are high in L-Arginine. I added Almond milk, chia seeds, more raisins, less banans, a little applesauce, and arrowroot powder.

The cookies are cooking right now, so I have not tried the baked version yet, but the batter is pretty good.

This recipe as posted seems to be missing liquid, so I added almond milk.

I baked these on a cookie sheet lined with a silicone mat, two silicone muffin pans, and a silicone bunt cake pan. I had a lot of batter as I doubled the recipe.
This comment was last edited on 12/24/2015 08:20 PM

loriz

01/08/2016 05:35 PM

Rated this recipe: (no rating)

I love a different version of these. I use rolled oats instead of turning the oats into flour.

codycaribou

01/08/2016 08:18 PM

Rated this recipe:

These taste great. The only thing I did different was add a few dark chocolate chips. I think they came out great. Kind of a cross between a cookie and a muffin. The raisins and the sunflower seeds really make them taste good.

janette12

01/10/2016 01:38 PM

Rated this recipe:

Very good and easy recipe. I've been looking for a 100 calorie snack for work, or an easy breakfast. This is it. I used walnut pieces and dried apricots (unsulfured) and it is perfect, not too sweet. It's a very versatile recipe, for sure.

AnnaG

01/10/2016 09:31 PM

Rated this recipe:

I substituted buckwheat flour for millet and dry cherries for raisins ; no liquids needed and kids loved while skiing today;-))
This comment was last edited on 01/10/2016 09:31 PM

lachibella

01/13/2016 03:52 AM

Rated this recipe:

Delicious! My 3 kids and I loved these. I only had three bananas and tried it anyway and was happy with the result. The best part is that they are not overly sweet so they didn't feel addictive. Most cookies are trigger foods for me that I avoid so it was great to eat three and feel content.

LynnWalton

01/17/2016 12:02 AM

Rated this recipe:

Thanks for sharing this recipe. This is a new favorite of mine because they are both delicious and pretty easy to make.

Ondria

01/18/2016 08:32 AM

Rated this recipe: (no rating)

Delicious, but be aware that it's medium-sized ripe bananas, not bananas of medium ripeness. My bananas were too big, and my cookies turned out a bit soft and cakey.
This comment was last edited on 01/18/2016 08:32 AM

Jessica

03/16/2016 10:42 PM

Rated this recipe:

I love this recipe but I've doubled it and changed a few things to make breakfast muffins:

-2 cups quick cooking oats + 2 cups oat flour
-1/8 cup (2 tbsp) cinnamon
-1 tbsp baking soda
-1/2 tsp nutmeg
-1/2 tsp ginger
-1 tsp cloves

-8 ripe bananas
-splash of vanilla (about 1-2 tsp)
-1 cup sunflower seeds
-1 cup walnuts
-2 cups of raisins

Bake at 300 for 23-25 minutes. Yields 24-30 muffins. I used paper muffin cups and once they cook, they peel from the muffin cups perfectly (but stick while they are still warm).
This comment was last edited on 04/23/2016 04:36 PM

Victoria1111 replies:

08/31/2016 10:04 PM

Rated this recipe:

I doubled the recipe also.

Victoria1111

08/31/2016 10:03 PM

Rated this recipe:

I used 1/2 millett flour and 1/2 oats.

TLCSamoyed

04/05/2017 05:00 PM

Rated this recipe:

I made these for the first time, and since I was really wanting a "chocolate" fix, I substituted vegan, grain-sweetened chocolate chips for the raisins. I think that was a mistake. They melted real funny. Next time I'm just going to use the raisins. I also found my mixture too wet so added rolled oats (without processing into flour). I liked the chewy consistency this gave the cookies. I will probably do that again if the mixture is too wet. 

Kissimee

04/19/2017 05:50 PM

Rated this recipe:

3 stars for taste; 5 stars for ease. I made these into 24 mini muffins that popped right out of my no-stick pan.  These are not going to cure a sweet craving as they're more like a healthy muffin. I think next time I'll add walnuts to give it more of a banana nut feel, ya know?  My SAD daughter loves them though.