Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Finalist--Desserts. "I love oatmeal cookies, so I did my best to come up with a low-fat version." -Christine Dohlmar, Valrico, FL

Christine Dohlmar, Valrico, FL
Recipe by Cooking Light April 2006

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
20 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients, stirring with a whisk. Stir flour mixture into banana mixture. Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350° for 19 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.

Nutrition Facts

118 calories; calories from fat 28%; fat 3.7g; saturated fat 1.1g; mono fat 0.3g; poly fat 1.5g; protein 1.7g; carbohydrates 19.9g; fiber 1.1g; iron 0.6mg; sodium 86mg; calcium 26mg.
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