7/7/11

Chewy Low Fat Banana Nut Oatmeal Cookies (with Chocolate Chips)

If you're like me and have 3 very ripe bananas then this is the perfect recipe for you.
A couple months or so ago my friend introduced me to these yummy little cookies. She actually left a comment on this blog telling me I had to try these that they were delicious! And of course, she was right. So thank you Kristin for sharing!!


I was a little naughty and decided to add some chocolate chips :). I think I actually liked these better with the chocolate chips...but I'm not sure how that will effect the 'low fat' in this recipe.
I also wish the banana was a little stronger, so next time I might try adding a little more mashed banana.
These cookies were gone in no time and my kids even liked them. So, with my 3 ripe bananas sitting on my counter I think I will be whipping up some more of these.

Click Here to print the recipe from Skinny Taste.


Chewy Low Fat Banana Nut Oatmeal Cookies
Gina's Weight Watcher Recipes

Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 175.8 • Fat: 6.7 g • Protein: 3.5 g • Carb: 28.3 g • Fiber: 1.6 g • Sugar: 14 g

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana (**I may add a little more next time)
1/2 tsp vanilla extract
2 cups quick oats
3/4 cup chopped walnuts
(**and if you're feelin' naughty add some chocolate chips)
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies.

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.

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