Some days, a girl just needs a cookie. A soft, sweet, freshly baked cookie… The comforting kind of cookie that fills you with a cozy warmth from the moment your teeth sink into it.
Over the past two weeks, I’ve felt that cookie craving nearly every night. Long (but super fun!) days of filming new episodes for my YouTube TV show, getting a head start on countless taxes and forms with my accountant, editing hundreds of photos from yummy recipe photo shoots…
An emergency flight home to say one final hello to my beloved second mommy, memories flooding through my mind as Mom and I recalled our favorite moments with that special lady, the return airplane trip where it hit me that life will never be the same…
Celebratory cookie days. Comforting cookie days. Grieving cookie days. Trying to find a sense of peace cookie days. From all of my years of baking and eating cookies, I’ve found there’s only one type that’s universally satisfying for any I-just-need-a-cookie occasion…
Oatmeal cookies. Sweet, simple, chewy oatmeal cookies.
Like these Healthy Banana Oatmeal Raisin Cookies! Hearty oats, juicy raisins, cozy familiar flavors… With an added pop of sweetness and whimsy from the fruit. These cookies brighten moments, fill the empty spaces, and leave me feeling a little bit better than before.
And it really helps that they’re only 92 calories and made from entirely wholesome ingredients!
I’m a true oatmeal cookie monster… I just counted, and as of January 2018, I’ve shared 47 oatmeal cookie recipes with you. Eep! Have you tried any of them yet? (← You can find all of my oatmeal cookie recipes right there!) They’re some of the most popular recipes on my blog because they taste really sweet and cozy, just like traditional “indulgent” oatmeal cookie recipes, but they contain no refined flour or sugar!
So you’ll start with whole wheat flour (or gluten-free, if you prefer) and instant oats (like these… or these for a gluten-free version!). Instant oats are smaller and thinner than traditional rolled oats, and you can find them in canisters right next to those old-fashioned oats at the grocery store.
I probably sound like a broken record by now… But because I ♡ you and want your cookies to turn out perfectly soft and chewy, I’m reminding you again… Measure your flour and oats correctly, using this method or a kitchen scale! (← That’s the one I own and love. It only cost $20!) Too much of either ingredient will make your cookies taste cakey or dry, rather than chewy. This is especially true of the oats—they act like little sponges and soak up lots of moisture from your cookie dough!
See those bananas? And all of those brown spots? When it comes to baking with bananas, brown = beautiful! I ♡ extra speckly bananas because they have so much bright, bold flavor—and extra natural sweetness! That’s the minimum amount of brown that I recommend. More is even better!
The rest of the cookie dough’s sweetness comes from another natural ingredient… Pure maple syrup (like this!). You want the kind that comes directly from maple trees, which is usually sold in thin glass bottles or squat, round plastic jugs. Skip the pancake syrup and sugar-free syrup!
The raisins add even more natural sweetness! The freshly bought, extra plump, perfectly soft ones are ideal… But if you have older, somewhat dried out raisins (hmm… it sounds silly to describe dried fruit as dried out! ?), that’s okay!
Simply add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top, and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the cookie dough, this little trick hydrates them so they’re exceptionally juicy—and that makes a big difference in these cookies once they’re baked!
Trust me… With two weeks’ worth of cookie day cravings, these definitely hit the spot every single time! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your oatmeal cookies!
| Healthy Banana Oatmeal Raisin Cookies | | Print |
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
- ¼ cup (63g) mashed banana
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ¼ cup (40g) raisins
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the butter or coconut oil, mashed banana, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Let the cookie dough rest for 10 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
For the best results, use the ripest and spottiest bananas you can find!
If your raisins are older, drier, and not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top, and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the cookie dough, this little trick hydrates them so they’re really soft and juicy!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, vegan, low fat}
View Nutrition Information
You may also like Amy’s other recipes…
♡ Healthy Chocolate Chip Banana Bread Oatmeal Cookies
♡ Healthy Banana Chocolate Chip Cookies
♡ Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies
♡ Healthy Cranberry Banana Oatmeal Cookies
♡ Healthy Chocolate Chip Peanut Butter Banana Cookies
♡ The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
♡ …and all of Amy’s healthy oatmeal cookie recipes!
Great cookie…..only had old fashioned oats and did not have time for food processor, so I gave it a try with the
homestyle oats just the way they were. The cookie came excellent. So much flavor and very soft inside with
a crispy outside. Cooked exactly 12 minutes and it was perfect.
I’m so glad you enjoyed these cookies Carla! That truly means a lot to me that you’d call them perfect — thank you for taking the time to let me know! 🙂
How many bananas am I supposed to use?
I’m honored that you’d like to try making this recipe, Taylor! I actually don’t recommend measuring by “bananas” since not all bananas are the same size. Since baking is a science, using the wrong amount of an ingredient can throw off the entire recipe, so measure the mashed banana by cups or grams to ensure your cookies turn out with the correct taste and texture! (However, one small or medium banana should give you at least ¼ cup of mashed banana, so that would be a good place to start!) 🙂 I’d love to hear what you think of these cookies if you try making them!
Delicious. Can you freeze them?
I’m so glad you enjoyed these cookies, Jake! Yes, the fully baked and cooled cookies freeze (and thaw!) really well. The same is true for all of my other oatmeal cookie recipes too! 🙂
Great cookies! My whole family loved them and can’t wait for me to make them again! 😁
My Modifications: I doubled the recipe and added honey instead of maple syrup bc that’s all I had, they came out a bit too sweet, so I’ll make sure to add a bit less honey next time.
I’m so glad you and your family loved these cookies, Taylor! That truly means a lot, especially that you think you’ll make them again — thank you for taking the time to let me know! 🙂
Hey how much baking time it took for you with honey?
I am doing it now but after 20 min also.. it’s still looks soft… waiting for complete cool down
Can we increase the temp to 180c
I’m honored that you’re trying my recipe, Sonia! The baking time remains the same if you substitute honey for the maple syrup. These cookies are meant to be really soft and chewy, not crunchy! 🙂 I can’t wait to hear what you think of them!
Hello can i substitute brown sugar for the maple syrup? Thank you!
I’m honored that you’d like to try this recipe, Jackie! I’ve actually covered the answer to this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the bottom of the Notes section of the recipe (located directly underneath the Instructions!). I know it can be really easy to miss! 🙂 I can’t wait to hear what you think of these cookies!
Hi amy! Do you think if I grind the oats the cookies will still turn out good? I want to do the same with your other cookie recipes that call for instant oats.
I really appreciate your interest in my recipe, Luis! I’m not quite sure I fully understand your question. Are you trying to grind your oats into homemade oat flour (so they’re really fine and powdery)? Or do you have old-fashioned rolled oats, and you’re trying to make your own “instant oats” using the method I outlined in the Notes section of the recipe (located directly underneath the Instructions)?
Hi Amy,
Do I do anything different in high altitude? I’m located just above 5000″ and new to high altitude baking.
I really appreciate your interest in my recipe, Stephanie! Other readers around the similar altitude (and my extended family in Denver, CO!) have said that my recipes work exactly as written, without any modifications necessary. When they’ve tried to make my recipes following typical high-altitude adjustments, my recipes have actually turned out worse! I’m not sure why that is, but it certainly makes life easier when you don’t have to modify anything. 😉
So no! I don’t think you’ll need to do anything differently to make these cookies. 🙂 I’d love to hear what you think of them if you do end up baking them!
Excellent!!! TY!!!
So glad you loved these cookies, Bonnie! I really appreciate you taking the time to let me know — it means a lot! 🙂
These are really delicious. My kids ate all of them in two days. I will definitely make again. I made the recipe exactly as is with slightly less maple syrup and found them to be plenty sweet. I may try to cut the maple syrup in half next time.
I’m so glad you and your kids enjoyed these cookies, Roshi! That’s the best kind of compliment, if the cookies disappeared that quickly. 😉 Thank you for taking the time to let me know!
If you’d like to use half of the maple syrup next time, then replace the other half with milk (any type will work!) to make sure the cookies still have the same soft and chewy consistency. 🙂
I made these and the flavour was amazing! They did come out a bit dry, I was wondering what I could try? I made as per the recipe with gluten free flour.