Diabetic Oat Bananas Cookie Recipes

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OATMEAL BANANA COOKIES



Oatmeal Banana Cookies image

Oatmeal Banana Cookies are an easy 3 ingredient flourless, vegan and HEALTHY cookie you will love under 100 calories!

Provided by Sabrina Snyder

Categories     Dessert

Time 15m

Number Of Ingredients 3

3 large bananas (, ripe)
3 cups rolled oats
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Mash the bananas in a mixing bowl. Mix the oats and vanilla extract into the banana.
  • Scoop the dough onto a greased cookie sheet in rounded tablespoons.
  • Bake in the oven for 8-10 minutes. Allow cookies to cool before serving.

Nutrition Facts : Calories 54 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SUGAR-FREE OATMEAL BANANA RAISIN COOKIES



Sugar-Free Oatmeal Banana Raisin Cookies image

I was searching for something sugar-free to take to a bake sale, and came across a recipe similar to this online. This is my modified version of that recipe. These sold quickly at the bake sale! They have a granola-like appearance and are soft and chewy. A little cinnamon added in might be good, too.

Provided by AmyMCGS

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 6

3 ripe bananas
2 cups rolled oats
1/3 cup vegetable oil (I used olive oil)
1 tablespoon vanilla extract
1 cup raisins
nonstick cooking spray

Steps:

  • Preheat oven to 350°.
  • Mash bananas in a large bowl. Stir in the rest of the ingredients and combine well.
  • Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray.
  • Bake for 15 minutes or until lightly browned.

Nutrition Facts : Calories 85.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 12.8, Fiber 1.3, Sugar 5.5, Protein 1.2

BANANA OATMEAL COOKIE



Banana Oatmeal Cookie image

This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.

Provided by blairbunny

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 11

1 ½ cups sifted all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup shortening
1 cup white sugar
1 egg
1 cup mashed bananas
1 ¾ cups quick cooking oats
½ cup chopped nuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Sift together the flour, baking soda, salt, nutmeg and cinnamon.
  • Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
  • Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Nutrition Facts : Calories 169.6 calories, Carbohydrate 21.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 127 mg, Sugar 9.7 g

DIABETIC OATMEAL-RAISIN COOKIES



Diabetic Oatmeal-Raisin Cookies image

This is my absolute favorite homemade cookie in the whole world! When I make a batch, I have to hide them, give part of them away, and basically lock them in the cabinet. They just don't last. I got so tired of not being able to eat the regular ones from the Elves in the magic tree, so I adapted a really good recipe. I hope you like them as much as I do.

Provided by Redneck Epicurean

Categories     Drop Cookies

Time 30m

Yield 24-36 cookies

Number Of Ingredients 10

1 cup self-rising flour
1/2 cup butter
2 tablespoons white Splenda granular
2 tablespoons milk
1 1/2 cups quick oats
1 egg
1/4 teaspoon cinnamon
1/3 cup Splenda brown sugar blend
1/2 teaspoon vanilla
1/2 cup dark raisin

Steps:

  • Preheat the oven to 325 degrees.
  • Mix the flour with the cinnamon.
  • Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
  • Stir in oats and raisins.
  • Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
  • Bake until golden brown, 10-12 minutes. Cool on wire racks.

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