Healthy Oatmeal Raisin Cookies
These healthy oatmeal raisin cookies are naturally sweet, chewy, and made with simple pantry staples, making them perfect for quick breakfasts or lunchbox treats.
Ingredients
Main Ingredients
- 2 cups rolled oats Use certified gluten-free oats for a gluten-free version.
- 1 cup mashed bananas (about 2 ripe bananas) Use very ripe bananas for best sweetness.
- 1/2 cup almond butter or peanut butter Sunflower seed butter can be used for nut-free.
- 1/2 cup raisins Substitute with chopped dates for a different chew.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup or honey (optional for extra sweetness) Omit if less sweetness is preferred.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth; a few small lumps are fine.
- Add the almond or peanut butter and vanilla; stir until smooth.
- Add the rolled oats, raisins, cinnamon, and salt; stir until the mixture is evenly combined and sticky.
- If desired, stir in the maple syrup or honey.
- Drop heaping tablespoons of dough onto the baking sheet, spacing them 2 inches apart. Flatten each slightly with the back of the spoon.
Baking
- Bake for 10–12 minutes, until edges are lightly golden and tops look set.
- Let cookies rest on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, press them down slightly before baking and avoid over-baking. Store cooled cookies in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days.