Low sugar banana and oat cookies

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 30

By thumbwitch

(9 Votes) 16


  • 230g brown sugar

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 eggs beaten

  • 230g porridge oats

  • 115g margarine

  • 2 ripe bananas


  1. Mix dried ingredients together - I use the blender at this point to make sure the banana is chopped down enough.
  2. The bananas form PART of the 230 gs of sugar, they aren't in addition to it. So you place the 2 bananas on the scales and then make up the weight to 230 gs with brown sugar.
  3. Melt marg/butter/oil in a saucepan and add to dry mix. Blend thoroughly.
  4. Use a teaspoon to drop walnut size blobs onto a greased baking tray (I use greased greaseproof paper as well), allowing space for cookies to run. Bake in middle of moderate oven 190C/Gas Mark 5 for 20-30 minutes until golden brown.

Handy Hint

I use dark brown muscovado sugar as being the nearest thing to unrefined sugar, but soft brown will do.

Additional Information

  • Nut Free

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • banana

Avg. user rating:


Rate this recipe

Your comments

  • spottymerlin 16/05/17 18:52

    how is this low sugar!?

  • Greensmurf1 14/08/16 12:18

    I was running low on some items & substations worked fine. 1 banana and dark brown sugar to make up 230g made it very sweet. I probably should have used less, but this was the first time I've used this recipe. There isn't any margarine in the house, so I used a combination of melted (no salt) butter, ground nut oil, crisp n dry veg oil and cold pressed rapeseed oil to make up the 115g of fat. The combined mixture looked way too liquidy, so I sprinkled and stirred in more oats until the texture was more like the oatmeal cookie mix I remember. After using the hand blender to mash the banana/ blend with the sugar, and salt, I added 1 medium egg. (I didn't want to risk cooking the egg by mixing it with the still warm melted butter.) The other thing I had to look out for was to make sure the baking powder was not clumped up. I spooned up fairly large dollops and there were 12 or 13. I baked with a fan assisted oven at 180C on baking trays lined with nonstick paper (but not greased) in the middle of the oven. I had to take them out after 10 min as the tops and edges were nearly burnt. I have learned from other recipes that 1 tray at a time is better for an even bake but even then there seem to be hotter spots that bake faster. For the 2nd tray, I turned the oven temp down to 150-160. I rotated the tray after 5 min, checked at 10 & in the end 12-13 minutes yielded a nicer golden brown.

  • MothershipG 24/02/14 18:11

    I think my expectations of these were unrealistic, I had 230g of banana so I didn't add any sugar and these came out very dull and worthy, despite adding cranberries and a sprinkle of demerara. If I made them again I think I'd do half banana, half sugar and maybe some chocolate chips and pecans to liven them up a bit.

  • kaaren69 17/01/14 14:41

    these were delicious. I used coconut sugar and added a handful of raisins. Very good x

  • lucyfromleeds 16/04/13 20:25

    How long can these be kept for?

  • SunshineOutdoors 29/01/13 15:37

    My bananas came to 8oz, does that mean I don't put any sugar in?

  • foofooyeah 29/01/13 13:49

    Can you confirm when the egg goes in please :-) Is it at the end ?

  • MerylStrop 27/01/13 13:20

    These are the business! Made them with my boys aged 8 and 2 who have pronounced them delicious. I added some ground seeds to sneak in some extra goodness and ditched the chocolate...as we didn't have any....thanks, these have the makings of a lunch box staple.

  • jenid123 31/10/12 10:58

    Am I going mad, where does the egg go? I'm stirring it in at the end and hoping for the best!

  • ChiefPotterer 17/01/12 14:24

    These cookies are fab! made a batch yesterday without choc and have just made a batch with choc - absolutely gorgeous especially still warm!. I am useless with baking but even I got these right will definitely be using in the future. Thanks for a great wee recipe.

  • thumbplumpuddingwitch 02/12/10 07:34

    My latest variation on these cookies is to add chopped dried strawberries, about 1oz, to the mix. My son absolutely loves them with the strawberries in! As does my husband and MIL and most other people who try them :)

  • ThumbleBells 03/12/09 06:57

    (aka Thumbwitch) I have just looked at this again, since I have lost my book with it in, and realised it is WRONG! The bananas form PART of the 8oz of sugar, they aren't in addition to it! So you place the 2 bananas on the scales and then *make* *up* the weight to 8oz with brown sugar. Can't believe I didn't notice this before, nor that I wrote it as it appears above [hmm] - no idea what happened there.

  • TeaSleepFood 30/03/09 18:41

    A good alternate to sultana cookies and no sugar. Very tasty

  • WowOoo 27/03/09 14:10

    A great way to use up bananas if nobody likes them over ripe. Very easy. Very yummy for all.

  • SamsMama 15/02/09 06:55

    This is AWESOME! My son and I both have CD- I can't wait to make this for him.

  • thumbwitch 04/02/09 12:54

    The recipe is WHEAT-free and oats are sometimes ok for gluten-intolerance cases, including mild coeliacs. It can be made DAIRY-free by using vegetable oil marg, ditto vegetarian. It is lower in SUGAR because the bananas replace much of the sugar.