Enjoy these delicious Banana Oatmeal Raisin Cookies — a healthy, vegan, and gluten-free treat that’s ideal for breakfast, a snack, or dessert. With just five simple ingredients and no added sugar or flour, these cookies are quick to make and perfect for busy mornings or on-the-go snacks.
I always buy a few bananas at the store, but they tend to disappear quickly. When I do get two overripe bananas, I reach for this easy banana oatmeal cookie recipe. Overripe bananas are sweeter, so there’s no need to add sugar. These cookies are naturally tender, slightly chewy, and great for the whole family.
If you like variations, swap raisins for dried cranberries or chocolate chips, or add a handful of chopped nuts. For an extra-flavorful batch, add a pinch more cinnamon or a splash of pure vanilla.
Ingredient Notes
Only five ingredients are required for a simple, wholesome cookie:
Highlights:
- Oats — Old-fashioned rolled oats give the best texture, but quick oats will work in a pinch.
- Mix-ins — Raisins are traditional, but dried cranberries, chocolate chips, or chopped nuts are great alternatives.
- Bananas — Very ripe bananas with brown spots (and soft to the touch) produce the sweetest results.
The recipe card below lists exact ingredient amounts, step-by-step instructions, and nutrition facts.
How to Ripen Bananas Quickly
If your bananas aren’t ripe enough, you can soften them in the microwave. Poke the unpeeled banana a few times with a knife, place it on a microwave-safe plate, and heat on high for 30 seconds. Check softness and, if needed, continue in 15-second intervals until soft. Let cool before peeling and mashing. Microwaving softens but may reduce sweetness compared with naturally ripened fruit.
Directions with Pictures
Follow these simple steps to make Banana Oatmeal Raisin Cookies:
Step 1: Preheat the oven to 375°F. Mash ripe bananas in a medium bowl with a fork, then stir in vanilla and cinnamon.
Step 2: Add rolled oats to the mashed bananas and fold in the raisins (or your chosen mix-in) until evenly combined.
Step 3: Use a tablespoon or cookie scoop to drop portions of batter onto a parchment-lined baking sheet. Press each mound gently to flatten to about ½ inch thick; the batter won’t spread much in the oven.
Step 4: Bake for about 15 minutes, or until the cookies feel set and lightly golden. Let cool on the sheet for a few minutes before transferring to a wire rack.
Top Tips
- Shape cookies the way you want before baking — the batter doesn’t spread much in the oven.
- Taste the batter and, if you prefer a sweeter cookie, add up to 1 tablespoon maple syrup, honey, or agave. Extra raisins or chocolate chips also increase sweetness.
- Press a few raisins or chips on top of each cookie for a pretty finish.
Storage
Store cooked cookies in an airtight container:
- Room temperature: 3–4 days.
- Refrigerator: up to 1 week.
- Freezer: 2–3 months. (Unbaked dough balls can also be frozen and baked from frozen with a couple of extra minutes.)
More Oatmeal Dessert Recipes
-
Easy Oatmeal Lace Cookies
-
Energy Balls with Medjool Dates
📋 Recipe
Oatmeal Banana Raisin Cookies
A simple, naturally sweet cookie made with ripe bananas, oats, cinnamon, vanilla, and raisins. Makes about 16 small cookies.
Ingredients
- 2 ripe bananas (about 1 cup mashed)
- 1 cup old-fashioned rolled oats
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup raisins (or dried cranberries or chocolate chips)
Instructions
- Preheat oven to 375°F (190°C).
- Mash the ripe bananas in a medium bowl. Stir in the vanilla and cinnamon.
- Add the rolled oats and fold until combined. Stir in the raisins or chosen mix-in.
- Drop tablespoon-sized portions onto a parchment-lined baking sheet and press gently to flatten to about ½ inch thick.
- Bake for about 15 minutes, or until the cookies are firm. Let cool slightly before transferring to a rack.
Notes
Tips:
- Because the batter doesn’t spread much, shape cookies before baking to get the desired look.
- If you prefer sweeter cookies, add up to 1 tablespoon maple syrup, honey, or agave to the batter.
- Press a few extra raisins or chips on top before baking for a decorative finish.
Storage: Store baked cookies in an airtight container at room temperature for 3–4 days, in the refrigerator up to 1 week, or frozen for 2–3 months.
Nutrition
Per cookie (approximate): Calories: 46 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 0.4 g | Sugar: 2 g
This recipe was originally posted on January 28, 2015 and has been updated to improve the reader experience.