Banana Oat and Bran Cookies

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"The combination of oats and bran make this chunky banana cookie a satisfying low- fat, high fiber healthy snack. Substituting fat free yogurt will work as well. Try using diced pitted prunes in place of the raisins."

Ingredients 15 m {{adjustedServings}} servings 117 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat mashed bannanas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.
  3. 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.
  4. Add in raisins, chopped prunes, and/ or nuts.
  5. Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.
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Reviews 23

  1. 24 Ratings


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.


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.


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.