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oatmeal raisin cookies stacks

Healthy Oatmeal Raisin Cookies

Oatmeal raisin cookies made with rolled oats, bananas, raisins, and peanut bytter
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


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


  • 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.


  • 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.


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