Delicious & Healthy Banana Oatmeal Raisin Cookies

Let me set the scene: it’s a cozy afternoon, the kind that calls for something warm and comforting.

You need something sweet yet healthy-and then, the epiphany.

Banana oatmeal raisin cookies!

These delightful bites are vegan, gluten-free, and packed with wholesome ingredients.

These babies were perfect-chewy yet soft, with subtle hints of cinnamon, explosions of sweetness due to natural sugars from the raisins.

Plus, they are so easy to make that you may very well find yourself in a repeat mode of making them.

Now, let us bake and get that smell all over your home with these scrumptious cookies.

Let’s get baking and fill your home with the irresistible smell of these cookies.

What You’ll Need:

Here’s your go-to shopping list for these chewy, plant-based goodies:

• 2 ripe bananas (the spottier, the better!)
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup raisins
• 1/4 cup coconut sugar (or sweetener of your choice)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt

Why You’ll Love This Recipe

These banana oatmeal raisin cookies tick all the boxes:

• Nutritious & Delicious: They’re naturally sweetened and made with wholesome, plant-based ingredients.
• Vegan & Gluten-Free: Perfect for those with dietary restrictions or anyone embracing a healthy lifestyle.
• Quick & Easy: One bowl, minimal prep, and just 15 minutes in the oven.
• Kid-Friendly: Little ones love them, and you’ll feel good knowing they’re snacking on something wholesome.

Honestly, these cookies are like a hug in dessert form. Every bite bursts with natural sweetness from the bananas and raisins, while the cinnamon brings in those cozy vibes. Who could resist?

Step-by-Step Instructions

Step 1: Prep the Oven & Ingredients
Preheat the oven to 350°F or 175°C. Prepare a baking sheet by lining it with parchment paper. Take a large bowl and mash those ripe bananas smooth until almost creamy-not chunky.

Step 2: Mix the Dough
Add the gluten-free oats, almond flour, coconut sugar, baking powder, cinnamon, and a pinch of salt to the bowl. Stir until combined. Pour in the melted coconut oil and vanilla extract, then mix again. Finally, fold in the raisins for a pop of natural sweetness.

Step 3: Shape the Cookies
Scoop about two tablespoons of dough per cookie and shape into rounds. Place them on your prepared baking sheet, spacing them about 1 inch apart. Pro tip: use the back of a spoon to flatten them slightly for even baking.

Step 4: Bake to Perfection
Bake for 12-15 minutes, or until the edges turn golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. (If you can wait that long!)

And here’s the best part: the smell of cinnamon and bananas wafting through your kitchen. It’s the kind of aroma that makes your home feel like the coziest spot on earth.

Storage Tips & Meal Prep Ideas

Got leftovers? Here’s how to keep them fresh:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: These cookies stay moist and chewy for up to a week.
• Freezer-Friendly: Make a double batch and freeze extras for up to 3 months. Just thaw at room temp or pop them in the microwave for a few seconds.

Pro tip: If you freeze them, try warming them slightly before eating. It’s like a fresh-out-of-the-oven moment all over again!

Nutritional Information

This recipe makes about 12 cookies. Here’s an approximate breakdown per cookie:

• Calories: 160
• Carbs: 22g
• Protein: 3g
• Fat: 4g
• Fiber: 2g
• Sugar: 11g

FAQ

Q: Can I substitute the almond flour?
Absolutely! You can use oat flour or a gluten-free all-purpose flour if you prefer. It’s all about what you have on hand.

Q: What other add-ins work well?
Try chopped walnuts, dark chocolate chips, or shredded coconut for extra texture and flavor. Go wild—this recipe is super adaptable!

Q: Are these cookies good for breakfast?
Yes! Pair them with a cup of coffee or tea, and you’ve got a balanced, plant-based start to your day. Who said cookies can’t be a breakfast food?

Serving Suggestions

These banana oatmeal raisin cookies are perfect as:

• Midday Snacks: Pair them with a smoothie or almond milk latte.
• Dessert: Serve with a dollop of vegan yogurt and a drizzle of maple syrup.
• On-the-Go Treats: Pack them for road trips, picnics, or lunchboxes.

You will love how versatile they are-great to satisfy that sweet tooth without overindulging.

Enjoy Your Banana Oatmeal Raisin Cookies!

There you have it—a recipe that’s healthy, delicious, and ridiculously easy to make.

Whether you are at the starting point to veganism, gluten-free baking, or a seasoned pro, these cookies are sure to become a favorite.

Picture this: a plate of warm cookies, a cozy blanket, and your favorite show queued up.

It’s the ultimate feel-good moment, isn’t it?

Treat yourself to this delightful baking adventure and let these cookies bring a little extra joy to your day.

Get inspired here by our delicious vegetarian plant-based cookies.

Keep enjoying the little things—and don’t forget to share these cookies with someone you love (or keep them all to yourself—no judgment here!).

Yield: 12 Cookies

Banana Oatmeal Raisin Cookies

Print

Discover delicious banana oatmeal raisin cookies that are vegan, plant-based, and gluten-free.

These wholesome treats are perfect for a healthy snack or dessert and are packed with natural sweetness and chewy goodness.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 ripe bananas
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup raisins
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

Step 1: Prep the Oven & Ingredients

1. Preheat the oven to 350°F or 175°C.
2. Prepare a baking sheet by lining it with parchment paper.
3. Take a large bowl and mash those ripe bananas smooth until almost creamy-not chunky.

Step 2: Mix the Dough

1. Add the gluten-free oats, almond flour, coconut sugar, baking powder, cinnamon, and a pinch of salt to the bowl.
2. Stir until combined. Pour in the melted coconut oil and vanilla extract, then mix again.
3. Finally, fold in the raisins for a pop of natural sweetness.

Step 3: Shape the Cookies

1. Scoop about two tablespoons of dough per cookie and shape into rounds.
2. Place them on your prepared baking sheet, spacing them about 1 inch apart.
3. Pro tip: use the back of a spoon to flatten them slightly for even baking.

Step 4: Bake to Perfection

1. Bake for 12-15 minutes, or until the edges turn golden brown.
2. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. (If you can wait that long!)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 33mgCarbohydrates: 22gFiber: 2gSugar: 11gProtein: 3g

This data was provided and calculated by Nutritionix