Oatmeal Banana Cookies – USDA
Makes: 25 small cookies
With whole grains, fruit and no added sugar, these cookies are a healthy and tasty treat.
Ingredients
- 1 cup mashed bananas (use overripe bananas)
- 1 cup quick oats
- 1/2 cup low-fat plain yogurt
- 1/4 cup water
- raisins (1/2 cup, optional)
- sunflower seeds (1/2 cup, optional)
- spices, optional
directions
- Mash the bananas, mix with yogurt and water.
- Add quick (not instant) oats. Mix well.
- Add optional add-ons if desired. Keep them to a minimum.
- Add spices, to taste (optional)
- The batter should be thick and easily pourable.
- Grease a baking sheet. Drop a tablespoon of dough on the sheet, thin it into a flat disk. Repeat with the remaining dough. Refrigerate if there is any left in the bowl.
- Bake at 350-375degF for 20 minutes. Flip and cook on the other side for 15 minutes to make the crust crispier.
Source: University of Minnesota Extension
Nutrition information
Portion: 1 small biscuit, 1/25 of the recipe
Nutrients |
Rising |
---|---|
total calories |
23 |
Total fat |
0g |
Saturated fat |
0g |
Cholesterol |
0mg |
Sodium |
5mg |
Carbohydrates |
4g |
Alimentary fiber |
1g |
Total sugars |
2g |
Added sugars included |
0g |
Protein |
1g |
Vitamin D |
0mcg |
Calcium |
12mg |
The iron |
0mg |
Potassium |
57mg |