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You will love my soft and chewy oatmeal raisin cookies recipe that is filled with raisins and so flavorful. This a delicious oatmeal cookie that the whole family will love. Perfect to enjoy as a snack, breakfast, or dessert.
You may also love my olive oil chocolate chip cookies or my protein chocolate chip cookies.
Learn how to make the best oatmeal raisin cookies by following my simple recipe. A classic oatmeal cookie recipe that’s soft and delicious. My kids love it so much and it has become a family favorite that you would like to make on a weekly basis. They are made with simple clean ingredients like ripe bananas, raisins, and rolled oats without any sugar or oil added. These cookies are vegan-friendly and gluten-free.
I do have another similar cookie recipe to these cookies that you may like if you do not like raisins. Head over and check out my Banana Oatmeal Cookies in which I used Chocolate chips instead of raisins.
Recipe Summary
- Simple, easy, and quick: Easy to make, made with simple pantry staples and only 15 minutes of baking time.
- A lighter version of store-bought: Made with only five ingredients with no oil or sugar added.
- Delicious: they are soft and chewy, packed with raisins, and bursting with flavor.
Ingredients you will need
Here is the list of ingredients you will need to make these raisin and oatmeal cookies. Full measurements are listed further down below in the recipe card.
- Bananas: you will need ripe bananas. If you try to use bananas that aren’t ready they won’t taste right or sweet enough.
- Peanut butter: if you do not like peanut butter you can use almond butter.
- Vanilla extract: I always like adding a touch of vanilla.
- Gluten-free rolled oats: use any rolled oats you have
- Raisins: if you do not like raisins you can use any dried fruits of your choice like figs or dates. Or use chocolate chips.
How to make oatmeal raisin cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper.
To a large bowl, add the bananas and mash them with a fork. Add the peanut butter together with the vanilla extract and mix well.
To a blender, add rolled oats. Blend for 8-10 seconds, just until coarsely ground. Add the oats over the banana mixture and mix well to combine. Fold in the raisins.
Using a cookie scoop, add a spoonful of mixture into the prepared sheet pan. Flatten them into 1/2-inch disks. Bake for 12-15 minutes, or until golden brown.
My Pro Tip
Recipe Notes and Tips
- You must use ripe or semi-ripe bananas. If your bananas aren’t ready just wait lol.
- Do not overmix the cookies. They will be too chewy
- Best to use rolled oats instead of quick oats.
- Peanut butter: Use all-natural peanut butter. Any other nut butter will work. Another great option is almond butter.
- Allow cookies to cool on a rack before eating or handling.
- Place leftovers covered on your counter for up to 3 days. store in the fridge in an airtight container for up to 10 days.
Frequently Asked Questions
To make the best chewy cookies possible, it is best to use rolled oats. It makes your cookies healthier and thicker in texture.
Yes. In most cases, when baking, quick oats and rolled oats can be interchangeable. If and when you use either or it will simply change the texture of the cookies or baked goods and not so much the flavor. Rolled oats will make your cookies heartier.
In baking, if the recipe is called for rolled oats you can substitute it with flour. I recommend using a 1:1 ratio flour/almond flour. So if the recipe calls for 2 cups oats, use 1 cup flour of choice and 1 cup almond flour.
Yes. You may use almond butter or cashew butter in place of peanut butter.
If you have any leftovers, place them in a sealed container in the fridge for up to 10 days.
More Cookie recipes
- Peanut Butter Oatmeal Cookies
- Peanut Butter Keto Cookies
- Cranberry Almond Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
More desserts
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love to hear from you.
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Oatmeal Raisin Cookies
Equipment
- Sheet Pan
- medium bowl
- Blender
Ingredients
- 3 large bananas
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats, coarsely grounded
- ½ cup raisins
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- To a large bowl, add the 3 large bananas and mash them with a fork. Add the 1/2 cup peanut butter together with the 1 teaspoon vanilla extract and mix well.
- To a blender, add 2 cups gluten-free rolled oats. Blend for 8-10 seconds, just until coarsely ground.
- Add the oats over the banana mixture and mix well to combine. Fold in the ½ cup raisins.
- Using a cookie scoop, add a spoonful of mixture into the prepared sheet pan. Flatten them into 1/2-inch disks.
- Bake for 12-15 minutes, or until golden brown.
Video
Notes
- Use ripe bananas
- best to use rolled oats instead of quick oats
- Peanut butter: better to use all-natural peanut butter. Any other nut butter will work. Another great option is almond butter.
- Allow cookies to cool on a rack before eating
- place leftovers covered on your counter for up to 3 days. store in the fridge in an airtight container for up to 10 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are tasty banana cookies but do not taste like oatmeal raisin. I would add way more oats or way less banana.