Chewy Banana Nut Oatmeal Cookies



Serving size

1 cookie
45 minutes
Chewy Banana Nut Oatmeal Cookies


1 cup Wheat flour, white, all-purpose, enriched, unbleached
1 tsp. Baking powder
1 1/2 tsp. Baking soda
1/8 tsp. Salt
1/2 tsp. Ground cinnamon
2 Tbsp. Unsalted butter (room temperature)
1/4 cup Sugar
1/2 cup packed Light brown sugar
1 large Egg(s)
1 large Bananas, raw (mashed)
1 tsp. Vanilla extract
2 cup Oatmeal
3/4 cup, chopped Walnuts, shelled
1 spray Spray olive oil


Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper and grease sheets with cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large mixing bowl using a hand mixer or in a stand mixer, cream together the butter and sugars on medium speed until light and fluffy.

Add in the egg and mix until incorporated, then add the mashed banana and vanilla extract and mix until combined.

To avoid over mixing, fold in the flour mixture and oats by hand, using a rubber spatula, until just incorporated. The fold in the chopped walnuts.

Drop the dough by heaping tablespoons onto the prepared baking sheets and very slightly flatten.

Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Remove from the oven and allow to cool. Cookies may be stored in an airtight container.

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GERD / Acid Reflux

This recipe is safe for those with GERD.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those sensitive to gluten.


This is a low sodium recipe,