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Banana oatmeal cookies

View step-by-step instructions Link to step-by-step instructions

Makes 24 servings.


Canola oil spray

3/4 cup unbleached flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 cup quick-cooking oats (not instant)

1/3 cup raisins

1/4 cup chopped walnuts

1 large egg white

3 tablespoons butter (preferably unsalted), cut in 1/2-inch pieces

1/2 cup (packed) dark brown sugar

1 small banana, cut in 1-inch pieces

1 teaspoon vanilla extract


  • Set baking racks in top and lower thirds of the oven.
  • Preheat oven to 400 degrees.
  • Coat 2 baking pans or cookie sheets with oil spray.
  • Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl.
  • Mix in oats, raisins and nuts.
  • In a blender on medium speed, mix egg white, butter and sugar until smooth.
  • Blend in banana and vanilla until mixture is smooth.
  • Pour banana mixture into bowl with dry ingredients, mixing with spatula until well-combined. Batter will be fairly stiff.
  • Drop batter by walnut-size spoonfuls onto prepared baking sheets, 12 on each sheet. Space cookies at least 2 inches apart.
  • Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.
  • Bake 10 minutes.
  • Switch position of pans in oven.
  • Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger.
  • Transfer cookies to a cooling rack and cool.

Stored in airtight container, these cookies keep up to 1 week.

Nutrition information

Serving size: 1 cookie. Amount per serving: 76 calories, 3g total fat (1g saturated fat), 13g carbohydrates, 1g protein, less than 1g dietary fiber, 42mg sodium.

Source: American Institute for Cancer Research

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