The easiest recipe for delicious healthy Banana Oatmeal Raisin Cookies with 7 ingredients and no added sugar. Vegan and gluten free!
In a quest to create a delish and totally snack-worthy cookie starring humble banana and oatmeal, this splendid recipe was born.
Because SO often on Sundays I find myself with overripe nanners and half an ounce of energy left to cook. Raise your hand if you want more easy peasy one bowl snack recipes! Meeeeeee.
Now I use the term "cookie" loosely. They are most certainly in the shape of a cookie, but don't go thinking we're makin' snickerdoodles or chocolate chip cookies today. They identify as a breakfast or snack cookie, if you will.
Wile they're supremely scrumptious in their own right, they're more soft like a snack bar versus a crispy edge cookie grandma makes. Plus, they're packed with nourishing ingredients to keep you keepin' on all day long. Kapeesh?
Would you just look at those stunning insides?!
Key ingredients and tips
- Old fashioned oats: Good ol' oats. We're using rolled oats, not instant or steel cut. I haven't tried these with quick oats so I'm not sure how those would pan out.
- Almond flour: Almond flour adds the most lovely texture and cookie-ish flavor. The healthy fats make these cookies have a bit more oomph! Regular flour won't work here as they're formulated with high fat flour.
- Bananas: The riper the better. Two medium-sized ones are perfect here. Because the sweetness comes solely from super duper ripe banana, they're less sweet than their dessert counterparts. Even so, I found myself totally craving these! And you know I'm a chocolate chip over raisin gal any day.
- Cinnamon: What's an oatmeal raisin cookie without cinnamon?! Saigon cinnamon from Costco is my fave.
- Baking soda: For proper rising.
- Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods.
- Raisins: The perfect pop of bright, chewy, naturally sweet goodness. I have a friend who tested these with chocolate chips but she preferred the raisin version!
The unforgettable combo of raisins and cinnamon in these soft delights kept me wanting more. I was surprised to find they taste best on the second day. I'm getting warm and fuzzy just thinking about it!
Once baby can safely eat raisins, these would be a wonderful baby led weaning snack, too. Eeeee!
Are these cookies gluten free?
You betcha! Just make you're oats are certified gluten free if need be. They're also vegan!
What type of oats are best?
You want old fashioned or rolled oats for this recipe. Instant or steel cut varieties won't work. I haven't tested them with quick cook, but I imagine a half and half combo may work!
Storage tips
These cookies will last for two days in an air tight container on the counter. Store any leftovers after that in the refrigerator. I swear these taste best the next day when the flavors really come out!
More oatmeal snacks to adore
- Banana Zucchini Baked Oatmeal Cups
- Blueberry Banana Baked Oatmeal
- Salted Chocolate Covered Oatmeal Bites
- Blueberry Oatmeal Snack Bars
- Peanut Butter Oatmeal Chocolate Chip Cookies
Let me know in the comments if you try these bad boys. I can't wait to hear what ya think!
Print
Healthy Banana Oatmeal Raisin Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
The easiest recipe for Healthy Banana Oatmeal Raisin Cookies with 7 ingredients and no added sugar. These have a soft, cakey texture. Vegan and gluten free!
Ingredients
- 2 large overripe bananas
- 1 ½ cups old fashioned oats (certified gluten free if needed)
- 1 cup almond flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ½ cup raisins
Instructions
- Preheat oven to 350F. Line a bakinfg sheet with parchment paper or a Silipat.
- Mash bananas in a medium mixing bowl. Add remaining ingredients and mix with a wooden spoon until combined.
- Form dough in 16 round balls and place evenly on baking sheet. Gently flatten with your palm as they won't spread while baking.
- Bake for 20 minutes. These cookies taste even better the next day!
Notes
Adapted from my Morning Glory Breakfast Cookies.
STORAGE: Store in an air tight container on the counter for up to two days, then store any remaining cookies in the refrigerator.
Keywords: banana oatmeal cookies, healthy oatmeal raisin cookies, banana oatmeal raisin cookies
Melinda says
Easy and quick recipe. Perfect for my preschooler and baby! When I saw your comment about how they don't change shape in the oven, I made them with heart-shaped cookie cutters 🙂
★★★★
Alexis Joseph says
That is the cutest ever, thank you so much Melinda!
Melinda says
Easy and quick recipe. Perfect for my preschooler and baby! When I saw your comment about how they don't change shape in the oven, I made them with heart-shaped cookie cutters 🙂
★★★★
Samantha says
I made these the night before a brunch with girlfriends. So easy to whip together and I loved that the ingredient list was short and wholesome. My girlfriend with a toddler confirmed that the leftovers she took home to share with her family was certainly "toddler approved"!
★★★★★
Alexis Joseph says
This is awesome news, thanks so much Samantha! Hooray for being toddler approved 🙂
Alexis Joseph says
Did you follow the recipe? Did you use something besides almond flour? Did your batter resemble the photo? These are very moist cookies so I'd love to help you figure out what went wrong.
Ignacio says
I substituted whey protein for flour but they came out cakey, dry, and bouncy, additionally I took them out after 10 mins because they looked pretty cooked to me. Also, the batter was pretty liquified for me, I needed to add extra protein and oats to make it somewhat moldeable.
If I want to substitute protein for flour, what do I need to add in order to make it more cookie-like and less cake-like?
Alexis Joseph says
Hey! With these being healthy snack cookies, they definitely have a cakey texture versus a classic cookie. I haven't tested these with protein powder; I don't use whey at home so I unfortunately I can't offer advice there!
Jessica says
Could I substitute whole wheat flour for almond flour? If so, what measurement? Thank you!
Alexis Joseph says
Hey there, I don't think so since almond flour has all that fat which helps with the texture. I have lots of other recipes on my site formulated for whole wheat flour, though 🙂
Erin says
this was so easy and so fun to have something different for snacks! we'll make again!
★★★★
Alexis Joseph says
Thanks so much, Erin!
Kelsy says
These were so so good!! I’m breastfeeding so I also added some flax seed and brewers yeast to make them into a lactation cookie. I love the soft texture! These will be my new go to when I’ve got over ripe bananas to use up!
★★★★★
Alexis says
AMAZING, thanks Kelsy! The perfect breastfeeding snack!
Valerie says
I absolutely LOVED these!!! Couldn't be easier to make and held up so well - tasted even better the next day! I made a double batch - 1 with raisins and 1 with chocolate chips. Can't go wrong with either! : ) My hubs is team Oatmeal Raisin all the way (and I def loved these, too!) so you can't go wrong with the OG recipe either way!!
★★★★★
Alexis says
Heck yes! For once I preferred raisins over chocolate chips...who am I?!
Dylan says
Yummmm! I feel like oatmeal raisin cookies don't get enough love! These look fab!
★★★★★
Alexis says
Amen, I agree!