The easiest recipe for healthy Banana Oatmeal Raisin Cookies with 7 ingredients and no added sugar or oil. These have a soft, cakey texture. Done in 25 minutes, they're are a great healthy snack for toddlers, kids and adults. Super easy to make and freezer-friendly. 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.
They're like a breakfast or snack cookie, if you will. Love me a healthy snack recipe with oats!
Wile they're scrumptious in their own right, they're more soft like a snack bar (similar to my Oatmeal Breakfast Bars!) versus a crispy edge cookie grandma makes. Healthy, kid-friendly snack cookie perfection! And if you're a chocolate lover (duh), my Banana Chocolate Chip Breakfast Cookies are everything!
Ingredients
- 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!
How to store
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!
You can freeze cookies for up to 3 months.
Let me know in the comments if you try these bad boys. I can't wait to hear what ya think!
Healthy Banana Oatmeal Raisin Cookies (no added sugar)
- 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. Done in 25 minutes, they're are a great healthy snack for toddlers, kids and adults. Super easy to make and freezer-friendly. 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 baking 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.
Beth Skerrett says
Amazing!!
Alexis Joseph, MS, RD says
Yay thank you!!
Anna says
These have become a staple in my baking rotation- they are PERFECT! Thank you so much!!
Alexis Joseph, MS, RD says
Amazing, thank you so much Anna!
Barbara says
These are SO good! I used to make some banana-oatmeal-raisin no sugar cookies, but these are so much better! The almond flour may be the factor that puts these over the top.
I added some 100% cacao unsweetened chocolate chips to a few of these, in addition to the raisins. They are quite good, provided that your taste buds are accustomed to unsweetened chocolate (we are a tiny minority, I know); the sweetness of the bananas and raisins balance out the chocolate.
Alexis Joseph, MS, RD says
Yesss I love the texture almond flour adds! Thanks so much 🙂
Alex says
I make these on repeat! Great way to use up overripe bananas, delicious and so easy! I sometimes add a few pumpkin seeds in the mix and/or a spoonful of almond butter. Thank you for sharing the recipe!
Alexis Joseph, MS, RD says
Ohh love that, thanks Alex!
Rita says
Perfect. I didn’t change anything in the recipe. It’s approved by picky adults and kids. I always bake a triple batch… and they are gone in 2 days.
Thank you so much! 🥰
Alexis Joseph, MS, RD says
Awww I love this, Rita! Thank you so much!
Zoe says
Husband who hates my baking 😂 gave me a compliment on these cookies as well as one of my 6yr olds said it was the best thing he ever ate! His brothers agreed they were very good.
Alexis Joseph, MS, RD says
No way, best compliment ever! Thanks, Zoe 🙂
Cathy says
Outstanding! I did add vanilla, and I absolutely love them. Finally a much healthier version of my favourite cookie.
Alexis Joseph says
Perfection, thanks so much Cathy!
Tani Banta says
These cookies are delicious and no sugar. My sugar eating friends loved them!
Alexis Joseph says
Heck yes, thanks so much Tani!
Kate says
I made a batch of these last night but subbed dark chocolate chips for the raisins because I didn’t have any. When I got home from work today, there were only two left so I’d say they were a hit with my daughters and hubby! And I loved the two that I got to eat!
Alexis Joseph says
I love it!! Thanks so much, Kate!
Marcia says
I made these,I used almond extract instead of the flour and threw about 3 table spoons of honey in there and three tablespoons of flour, turned out absolutely awesome. I'll bet nuts would work well, love this such a versatile recipe.
Alexis Joseph says
So glad that worked well, Marcia!
Sarah says
I liked the cookies, they taste like banana bread. I made them with my little brother who is a toddler, and we both enjoyed the process. We have cookies for all week with this recipe!!! Will be making these again.
Alexis Joseph says
That's so fun, thanks Sarah!
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!