Healthy Banana Oatmeal Raisin Cookies
Yields: 15 cookies
 
These oatmeal cookies are soft, chewy, and full of banana flavor! The familiar cozy spices and plump raisins make these even more irresistible. They’ll keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  • 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
  1. 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.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. 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.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/01/21/banana-oatmeal-raisin-cookies/