Healthy Oatmeal Raisin Cookies

By Rena |

Soft and chewy healthy oatmeal raisin cookies filled with raisins and loaded with flavor. A delicious healthy cookie recipe that the whole family will love. Perfect to enjoy as a snack, breakfast, or dessert.

top view oatmeal cookies with raisins

Learn how to make the best oatmeal raisin cookies by following this simple recipe. A classic oatmeal cookie recipe that’s healthy, soft, and delicious. This oatmeal cookie recipe will 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 oatmeal cookies are vegan-friendly and gluten-free.

  • Simple, easy, and quick: so easy to make these oatmeal cookies, with simple pantry staples and only 15 minutes of bake time.
  • Healthy: this oatmeal raisin cookie recipe is made with only 5 ingredients clean healthy ingredients with no oil or sugar added.
  • Delicious: these healthy cookies are so soft and chewy. Loaded with raisins and bursting with flavor.
top view oatmeal raisin cookies on a cutting board

Ingredients you need to make these cookies

Here is the list of ingredients you will need to make these healthy oatmeal raisin cookies. Full measurements are listed further down below.

​bananas
peanut butter
vanilla extract
gluten-free rolled oats
raisins

ingredients to make oatmeal raisin cookies

How do you make oatmeal raisin cookies from scratch

Preheat the oven at 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. 

peanut butter being poured over mashed bananas

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.

oats in blender

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.

oatmeal raisin cookies stacks

recipe notes and tips

  • use ripe bananas
  • do not overmix the cookies.
  • 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.
top view oatmeal cookies on a sheet pan

Frequently asked questions

What kind of oats are best for cookies?

To make the best chewy cookies possible, it is best to use rolled oats. It makes your cookies heartier and thicker in texture.

Can I use quick oats instead of rolled oats in cookies?

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.

What can be substituted for rolled oats?

In baking, if the recipe is called for rolled oats you can substitute it with flour. We 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.

top view oatmeal raison cookies stacks

other healthy cookies to check out

cookies on sheet pan with banana next to it on the right

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oatmeal raisin cookies stacks

Healthy Oatmeal Raisin Cookies

Oatmeal raisin cookies made with rolled oats, bananas, raisins, and peanut bytter
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Low Fat
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 cookies
Calories: 156kcal
Author: Rena

Ingredients

  • 3 large bananas
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 2 cups gluten free rolled oats coarsely grounded
  • ½ cup raisins

Instructions

  • Preheat the oven at 350°F and line a baking sheet with parchment paper.
  • To a large bowl, add the bananas and mashed 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 grounded.
  • 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.

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

Calories: 156kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
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