Banana Oatmeal Cookies with Raisins (76 Cal Each, No Flour, No Butter)
Nutrition
One banana, 60g of oats, one egg. No flour, no butter, no sugar. That makes six soft cookies at 76 calories each. The whole plate is 453 calories, and I usually eat it as one snack.
The banana does the work that butter and sugar do in a regular cookie: it binds the dough and sweetens it. Mash it until it turns almost liquid, and the oats soak it up while you add everything else. Don't press the cookies flat, just spoon the batter onto the tray. It spreads by itself, and the thin edges come out crisp while the middle stays soft.
Each cookie has 13.6g carbs, 1.7g fiber and 2.7g protein. This is a carb snack, not a protein one. It sits in the same spot as the oat & raisin protein bars, only without honey and without the air fryer. If you want the banana with more protein, make chocolate protein banana pancakes. For more ideas, see snacks under 200 calories. To see how a 453-calorie plate fits your day, use the daily calorie intake calculator.
Ingredients
- Banana - 1 medium (118g peeled)
- Rolled oats - 60g (2/3 cup)
- Egg - 1 medium
- Raisins - 15g (1 1/2 tbsp)
- Baking powder - 1/2 tsp
- Ground cinnamon - 1/2 tsp, to taste
- Zero-calorie sweetener - to taste (optional)
Instructions
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Step 1: Break up the banana
Peel it and break it into chunks straight into the bowl.
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Step 2: Mash with a fork
Until almost smooth, with a few small lumps left. The wetter the banana, the better it binds the oats.
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Step 3: Add the oats
60g (2/3 cup) rolled oats on top of the banana.
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Step 4: Crack in the egg
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Step 5: Add the baking powder
1/2 tsp, spread over the top so it doesn't end up in one clump.
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Step 6: Add cinnamon and sweetener
About 1/2 tsp cinnamon, to taste. Sweetener is optional, the banana is already sweet.
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Step 7: Stir into a thick batter
Every flake should be coated. It's loose and wet, not a dough you can roll.
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Step 8: Fold in the raisins
15g (1 1/2 tbsp). Stir just enough to spread them through.
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Step 9: Spoon onto parchment
Six mounds straight from the bowl, no resting time. Don't flatten them, they spread on their own.
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Step 10: Bake at 350°F (175°C) for 23 minutes
Regular bake mode. For the last few minutes switch on convection for crisp, dark edges. Without it they stay softer.
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