These low fat banana cookies are soft, cake-like, and bursting with real banana flavor—with just 2 grams of fat per cookie. They’re made without butter or oil, relying instead on ripe banana and a little unsweetened applesauce for moisture. Whether you’re looking for a healthy breakfast treat or a light snack, these cookies are simple, satisfying, and naturally sweet.
About This Recipe
Think banana bread in cookie form—moist, fluffy, and filled with warm vanilla and cinnamon. Each bite is tender and comforting, with just enough sweetness to feel like a treat. You won’t miss the fat or sugar because the banana does so much work here in flavor and texture.
These are quick to throw together and perfect for anyone trying to reduce fat while still enjoying baked goods. They’re especially great for lunchboxes, meal prep, or a post-dinner sweet bite.
Why This Recipe Belongs in Your Diet
Bananas are naturally low in fat and high in potassium and fiber, making them a perfect base for low-fat baking. Pairing them with applesauce and egg white eliminates the need for oil or butter, helping you cut back on saturated fat while still enjoying a satisfying cookie.
What You’ll Need (Ingredients)
You’ll only need a few basic ingredients to make these tender, banana-rich cookies.
- Mashed Ripe Banana (1 medium, about ½ cup): The star of the show—adds moisture, sweetness, and banana flavor.
- Unsweetened Applesauce (¼ cup): Replaces oil or butter to keep the cookies moist and low fat.
- Brown Sugar (¼ cup, packed): Adds gentle sweetness and a touch of depth.
- Egg White (1 large): Binds the dough without adding fat or cholesterol.
- Vanilla Extract (1 teaspoon): Rounds out the flavor with warmth and aroma.
- Whole Wheat Flour (½ cup): Adds fiber and a nutty flavor—feel free to use all-purpose if you prefer.
- Rolled Oats (½ cup): Give texture and help absorb moisture.
- Baking Powder (½ teaspoon): Helps the cookies rise and stay light.
- Ground Cinnamon (½ teaspoon): Complements the banana perfectly.
- Salt (¼ teaspoon): Balances the flavors.
How to Make Low Fat Banana Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a bowl until smooth. Stir in applesauce, brown sugar, egg white, and vanilla.
- Mix dry ingredients: In a separate bowl, whisk together flour, oats, baking powder, cinnamon, and salt.
- Combine wet and dry: Add the dry mixture to the banana mixture and stir until just combined.
- Scoop cookies: Drop tablespoon-sized mounds onto the baking sheet and flatten slightly.
- Bake for 10 to 12 minutes, or until cookies are set and lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Recipe Tips and Variations
- Add 1–2 tablespoons chopped walnuts or dark chocolate chips for a fun twist (adds a bit of fat).
- Sprinkle a pinch of cinnamon sugar on top before baking for extra flavor.
- For extra banana flavor, use an overripe banana with brown spots.
How to Store Leftovers
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 2 months and thaw before serving.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 80 kcal
- Fat: 2 g
- Carbohydrates: 14 g
- Protein: 1.5 g
- Sodium: 45 mg
Low Fat Banana Cookies
Description
Soft, banana-rich cookies with just 2g fat—perfect for a healthy treat or breakfast-on-the-go.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mix banana, applesauce, sugar, egg white, and vanilla.
- Whisk flour, oats, baking powder, cinnamon, and salt in another bowl.
- Stir dry ingredients into banana mixture.
- Scoop dough onto baking sheet and flatten.
- Bake 10–12 minutes until set.
- Cool 5 minutes on pan, then transfer to rack.