Makes approximately 15 Servings • Adapted from


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butterroom temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup mashed ripe banana
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup chopped walnuts


  1. Preheat oven to 350°; line two baking sheets with parchment paper or use a Silpat.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  4. Add the egg, followed by the mashed banana and vanilla extract.
  5. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.
  6. Drop heaping tablespoonfuls of the dough onto prepared baking sheets.
  7. Bake for about 10-12 minutes or until cookies become light brown at the edges.
  8. Let cool on a baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
  9. Store in an airtight container, so you don’t eat them all in one sitting!

Nutritional Information:

Serving: 2cookiesCalories: 176kcalCarbohydrates: 28gProtein: 3.5gFat: 7gFiber: 1.6gSugar: 14g