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Reduced-sugar oat cookies

Contains egg (no meat or fish)

Chewy, cinnamon-spiced oat cookies sweetened mostly with ripe banana and a little brown sugar, so they use far less added sugar than a classic oatmeal cookie.

Reduced-sugar oat cookies is an International sweet, ready in about 44 minutes and made with rolled oats and banana. It serves 16 and is rated beginner to cook.

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Prep
15 min
Cook
14 min
Rest
15 min
Total
44 min
Serves
16
Level
Beginner
Calories
114

Ingredients

16 cookies

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 180 °C and line two trays. Mix the oats (opens in a new tab), flour, bicarbonate of soda (opens in a new tab), cinnamon (opens in a new tab) and salt.

  2. Step 2

    In another bowl mash the banana (opens in a new tab) until almost smooth, then whisk in the melted butter (opens in a new tab), brown sugar (opens in a new tab), egg (opens in a new tab) and vanilla (opens in a new tab).

    • 4 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Stir the wet mix into the dry with the raisins (opens in a new tab). Rest 10 minutes so the oats (opens in a new tab) absorb some liquid and the dough firms.

    • 2 min

  4. Step 4

    Drop heaped tablespoons onto the trays and flatten to 1 cm — they barely spread. Bake 12–14 minutes until golden at the edges and set in the middle. Cool on the tray 5 minutes, then on a rack.

About this dish

Origin
Not attributed to one place · Origin uncertainA modern variation on the oatmeal cookie.
Dish
Snack · Breakfast · Sweets & confectionery
Cooking method
Oven-baked
Taste
sweet, aromatic / warmly spiced, nutty
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Pork-free · Beef-free · Low-carb
With the listed swaps: Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Child-friendly · Portable / lunchbox · Budget-friendly · Freezer-friendly
Cook more with
Rolled oats · Banana · All-purpose flour · Baking soda · Cinnamon · Butter
Techniques
Baking

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Eggsfrom egg
  • Contains, can be adapted: Wheatfrom all-purpose flour
  • Contains: Glutenfrom rolled oats, all-purpose flour
  • May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

114 kcal per serving

Calculated

1 serving ≈ 33 g · recipe makes 16

Where the energy comes from

  • Protein 8%
  • Carbohydrate 56%
  • Fat 35%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy114 kcal350 kcal
Protein2.4 g7.4 g
Carbohydrate16.1 g49.4 g
Net carbohydrate14.7 g45.1 g
Sugars4.1 g12.6 g
Added sugars3 g9.3 g
Fibre1.4 g4.3 g
Fat4.5 g14 g
Saturated fat2.5 g7.6 g
Trans fat——
Cholesterol21 mg65 mg
Sodium111 mg341 mg
Salt equivalent0.3 g0.9 g
Vitamins & minerals per serving
Potassium
78 mg
Calcium
13 mg
Iron
0.8 mg
Magnesium
17 mg
Vitamin A (RAE)
35 µg
Vitamin C
1 mg
Vitamin D
0.1 µg
Vitamin B12
0 µg
Folate (DFE)
24 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: raisins.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The riper (darker) the banana, the sweeter the cookies taste without extra sugar.

Common mistakes

  • Not flattening the dough — these cookies don't spread on their own.

Serve with

  • Pack for lunchboxes or eat with a glass of milk.

Storage

  • Airtight 3 days (they soften); freeze up to 2 months.

Variations

  • Apple-cinnamon: Replace the raisins with 1 small grated apple and add ½ tsp more cinnamon.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 15 min

    Mix only until no dry flour remains — overmixing makes it tough and tunnelled.

  2. Rest · about 10 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 14 min at 180 °C

    Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.

  4. Cool · about 5 min

    Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

  5. Start to finish: about 44 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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