The combination of oats and bran make this chunky banana cookie a satisfying low-fat, high-fiber snack.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Beat mashed bananas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.

  • Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture.

  • Add in raisins, chopped prunes, and/ or nuts.

  • Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.

Cook's Note:

Try using diced pitted prunes in place of the raisins. Substituting fat free yogurt will work as well.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

59 calories; 0.3 g total fat; 0 mg cholesterol; 69 mg sodium. 13.8 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2005
If you double the dry ingredients and make as drop cookies these are absolutely wonderful. I made a few other changes: traded Splenda for the brown sugar (kept the maple syrup in though) skipped the raisins and added about 1/3 cup chopped walnuts. The texture was terrific! Dense and moist very satisfying with a glass of cold milk. Nutrition information for my revised (no sugar) version (24 cookies): 50 calories 1 g fat 2 g protein 1 g fiber. Read More
(87)

Most helpful critical review

Rating: 3 stars
10/30/2004
We tried the recipe and it made a very interesting soup. I decided that the recipe must be missing something. So I added an extra 1/2 cup of wheat flour 1/4 cup of wheat bran 1 1/4 cups of rolled oats 1/2 teaspoon each of salt and baking powder and 1/2 cup chopped walnuts. I dropped them by the tablespoon onto a parchment paper cookie sheet. I then baked them for appx 20 min. It made 42 cookies. They came out very moist. So I put them into our dehydrator and dryed them. They made the best granola cookie. I will be making these again and again. There great for a quick breakfast or to take alone while traveling and they are high in fiber. Read More
(36)
25 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 9
Rating: 5 stars
03/04/2005
If you double the dry ingredients and make as drop cookies these are absolutely wonderful. I made a few other changes: traded Splenda for the brown sugar (kept the maple syrup in though) skipped the raisins and added about 1/3 cup chopped walnuts. The texture was terrific! Dense and moist very satisfying with a glass of cold milk. Nutrition information for my revised (no sugar) version (24 cookies): 50 calories 1 g fat 2 g protein 1 g fiber. Read More
(87)
Rating: 5 stars
03/04/2005
If you double the dry ingredients and make as drop cookies these are absolutely wonderful. I made a few other changes: traded Splenda for the brown sugar (kept the maple syrup in though) skipped the raisins and added about 1/3 cup chopped walnuts. The texture was terrific! Dense and moist very satisfying with a glass of cold milk. Nutrition information for my revised (no sugar) version (24 cookies): 50 calories 1 g fat 2 g protein 1 g fiber. Read More
(87)
Rating: 4 stars
08/10/2005
I rated this recipe 4 out of 5 only after changing the recipe significantly. I hope people read the suggustions before they carry on with a new recipe I know I always do. As for the changes I made: double all of the dry ingredients 1/2 cup of Splenda instead of brown sugar 1 tsp of baking powder 1/4 cup raisins 1/4 cup walnuts and 1/3 cup shredded coconut. My young children and I love them. Read More
(55)
Advertisement
Rating: 3 stars
10/30/2004
We tried the recipe and it made a very interesting soup. I decided that the recipe must be missing something. So I added an extra 1/2 cup of wheat flour 1/4 cup of wheat bran 1 1/4 cups of rolled oats 1/2 teaspoon each of salt and baking powder and 1/2 cup chopped walnuts. I dropped them by the tablespoon onto a parchment paper cookie sheet. I then baked them for appx 20 min. It made 42 cookies. They came out very moist. So I put them into our dehydrator and dryed them. They made the best granola cookie. I will be making these again and again. There great for a quick breakfast or to take alone while traveling and they are high in fiber. Read More
(36)
Rating: 3 stars
10/08/2002
I wonder if something wasn't left out of this recipe. The mix turns out really soupy and there's no way you can roll it into balls. I added another 1.5 cups of oats just to get it to a "drop" consistancy. The cookies turned out all right though they're not my favorite. I'd love to hear from the original submitter and know if this indeed the recipe the way they intended to submit it. Read More
(10)
Rating: 1 stars
01/02/2006
Like others my dough was more like runny batter and I had to add CUPS of dry ingredients to get a workable consistency. The recipe should probably start with one small banana instead. I won't repeat these the taste and texture were just not appealing. I threw them out. I'm beginning to resign myself to the idea that a healthy delicious cookie is an oxy moron. Read More
(9)
Advertisement
Rating: 4 stars
07/19/2005
Pretty tasty! I doubled the baking powder wheat bran and oats and used a total of 1 and a half cups of flour. I also used egg beaters instead of egg whites and substituted walnuts for the raisins. The cookie turned out very firm and dense with a muffin-like texture. I dropped them on the cookie sheet and they kept their shape in the oven. Next time I will probably only use one cup of flower and see if I can't get a thinner crispier cookie. Nice healthy snack thanks! Read More
(8)
Rating: 3 stars
11/21/2004
these are hardly cookies. theyre more like mini chewy banana breads. i tried it twice thinking i had screwed it up the first time b/c they were so runny.... theyre not too bad really... i had to add extra flour and oats but never got them anywhere near the consistancy needed to roll them. i dropped some and used a mini muffin tin for some. i added coconut to my first batch and chopped peanuts to the next ones. all natural peanut butter a couple of these things = yummy breakfast. = quite filling too. in the future ill probably just make some banana bread with my too-ripe bananas tho. Read More
(7)
Rating: 1 stars
10/26/2003
This recipe is awful. After following it instead of rolling cookies I had the consistency of soup! It took 6 more cups of oats. needless to say they were gross when they were done. Read More
(7)
Rating: 5 stars
10/29/2007
i doubled the amount of flour oats and bran that the recipe called for and used light brown sugar which has less calories. I also added 1/4 cup flax seed and 1/4 cup raisins. The cookies turned out GREAT!they're like little muffin tops! AND they're healthy!MAKE THEM!especially if you like bananas and/or bran muffins!! Read More
(6)