Oatmeal Raisin Cookies
Easy to make soft and chewy oatmeal raisin cookies made with rolled oats, bananas, raisins, and peanut butter.
Servings: 12 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
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