RecipeBanana Pecan Cookies

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 2g
  • Total Fat: 3g
    • Saturated Fat: 0.3g
  • Cholesterol: 5mg
  • Total Carbohydrate: 11.5g
  • Dietary Fiber: 1.5g
  • Sodium: 35mg
Take Note

Contains Egg

Creamy mashed bananas supply plenty of moisture and delicious flavor, so you can cut back on fat and sugar. These cookies are downright delish—with the right touch of sweetness. Gobble worthy for sure!

  • Prep time
  • Total Time
This recipe makes 38 Servings
  • 1.5 cups white whole-wheat flour
  • 1.5 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Kosher salt
  • 2 medium ripe bananas
  • 1 large egg (or 1/4 cup egg substitute)
  • 2 tablespoons canola (or grapeseed) oil
  • 3/4 cup brown sugar (packed)
  • 1/4 cup unsweetened applesauce
  • 3/4 cup toasted pecans

Preheat oven to 350 degrees. Coat two large baking sheets with oil spray and set aside. In a large bowl, mix flour, baking soda, baking powder, cinnamon and salt.

In a separate bowl, mash together the bananas, egg, vanilla, applesauce, brown sugar, and oil.

Add wet ingredients into dry ingredients, and blend thoroughly. Fold in the oats, and then add the pecans. Make sure all dry ingredients are well blended into the batter. (You may choose to add optional raisins, dried cranberries, dried cherries or dark chocolate chips too).

Drop tablespoons of batter onto the baking sheets, spacing cookies about 2 inches apart.

Bake for 12-14 minutes, or until cookies are golden brown on top. If you prefer flatter cookies, gently press down with the back of a spoon before placing into the oven.

Serving Size: 1 cookie