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Indulge in the best Banana Oatmeal Raisin Cookies – a healthy, vegan, and gluten-free treat that's equally perfect for breakfast and dessert!
I buy a few bananas every time I go to the grocery store, and they are quickly gobbled up. So, I rarely get to make these delicious banana oatmeal cookies when the bananas are at peak ripeness.
(Luckily, I have a neat trick to ripen them quickly, which I'll share below.)
While I adore making bananas dipped in pancake batter and banana yogurt muffins, I usually opt for these cookies when I have two overripe bananas.
Why? The riper the banana, the sweeter it is, which is why there's no added sugar in this recipe. (It doesn't have any flour, either!)
Banana cookies are also incredibly easy to make, utterly delicious, and perfect for a healthy breakfast, snack, or after-dinner treat. Plus, they're portable.
My go-to recipe is these banana oatmeal cookies with raisins. They're sweet with a slightly chewy texture.
It's a tasty version of the popular 3-ingredient banana cookie recipe you may have seen around the web. We added cinnamon and vanilla.
And if I want to use up extra ingredients from my pantry, I make over-the-top banana everything cookies. Yum!
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Ingredient Notes
You'll need just 5 simple ingredients to make healthy banana oatmeal raisin cookies:
Of special note:
- Oatmeal - We used old-fashioned oats, but the quick-cooking instant oats should work.
- Raisins, dried cranberries, and chocolate chips can be used in this recipe with great results.
- Very ripe bananas with brown spots on the outside and practically oozing out of the skin are perfect!
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Ripen Bananas in the Microwave
A ripe banana is the biggest stumbling block to enjoying one of these healthy Banana Oatmeal Cookies right away. In a pinch, you can soften the banana in the microwave!
Poke an unpeeled banana all over with a knife. Place the banana on a microwave-safe plate and cook on high for 30 seconds. Check to see if it is soft. If not, continue cooking and checking at 15-second intervals. Allow it to cool first before using.
It will be less sweet using the microwave technique, but you will be snacking on these Banana Oatmeal Raisin Cookies in no time.
Directions with Pictures
Here's how to make delicious banana oatmeal cookies with raisins:
Step 1: Mash bananas in a medium bowl with a fork. Stir in cinnamon and vanilla extract.
Step 2: Mix with rolled oats with the wet ingredients and fold in the raisins.
Step 3: Use a cookie scoop to drop Tablespoon-sized balls of batter on a parchment-lined cookie sheet. Lightly press and flatten each ball until it's about ½ inch thick.
Step 4: Bake for about 15 minutes in a 375° F oven or until firm.
Top Tips
- The batter does not spread during baking, so shape the cookies the way you like before they go in the oven.
- Taste the batter to see if it's to your liking. If needed, add up to 1 Tablespoon of maple syrup, honey, or agave nectar for a little more sweetness. Extra raisins will also add to the sweetness.
- Tuck some raisins on top for a pretty cookie.
Storage
Store cooked banana oatmeal raisin cookies in an airtight container.
- Room temperature: 3-4 days.
- Refrigerator: up to 1 week.
- Freezer: 2-3 months.
Store uncooked cookie dough balls in the freezer using the same guidelines.
More Oatmeal Dessert Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Oatmeal Banana Raisin Cookies
Ingredients
- 2 Ripe bananas to yield about 1 cup mashed
- 1 cup Old-fashioned rolled oats
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ½ cup raisins or dried cranberries or chocolate chips
Instructions
- Preheat oven to 375 °F.
- Mash bananas in a medium bowl with a fork. Stir in cinnamon and vanilla extract.
- Mix rolled oats with the wet ingredients and fold in the raisins.
- Shape batter into Tablespoon-sized balls and place on a cookie sheet lined with parchment paper.
- Press each ball down to slightly flatten.
- Bake for about 15 minutes or until firm.
Notes
-
- The batter does not spread during baking, so shape the cookies the way you like them before they go in the oven.
-
- Taste the batter to see if it's to your liking. If needed, add up to 1 Tablespoon of maple syrup, honey, or agave nectar for a little more sweetness. Extra raisins will also add to the sweetness.
-
- Tuck some raisins on top for a pretty cookie.
-
- Room temperature: 3-4 days.
-
- Refrigerator: up to 1 week.
-
- Freezer: 2-3 months.
Nutrition
This recipe was originally posted on January 28, 2015 and has been updated to improve the reader experience.
Jean says
Thank you for this quick and easy recipe. These are my go-to breakfast when I don't feel like making hot oatmeal. In the summer these are perfect when it's hot and humid. Sometimes I'll had nuts or golden raisins.
Shanna says
They were so wet would not make into ball's… & I really wanted this recipe to work
Marjory Pilley says
Hi! Some troubleshooting thoughts... Be sure to measure the mashed banana and you can add a litte more oatmeal to achieve the desired texture. Taste test the batter - it's safe to do for this recipe. Finally, the cookies won't be in a ball when you start the baking process, they will be on the thick side, but flat. I hope that helps!
Margaret Dibling says
Can you substitute Steel Cut Oats?
Marjory Pilley says
Unfortunately, steel-cut oats would be too hard in this recipe!
Barbra M says
Hi! Love to make this as one big cookie shaped like a heart for Valentine’s Day. My cookie is about 10 inches at widest dimension. We would cut it in pieces.
It is great as we are all GF. Thanks for the response.
Marjory Pilley says
What a fun idea! Enjoy!!!
Kate says
These beauties are my breakfast, my dessert and my snack. Possibly dinner, too!
Heather says
I have everything I need to make these!