Healthy Oatmeal Raisin Cookies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
9 Large Cookies
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Calories
270 kcal
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Course
Baked Goods
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Cuisine
American
Healthy Oatmeal Raisin Cookies
Description
Healthy Oatmeal Raisin Cookies use mashed ripe bananas and almond butter as a moist base, mixed with rolled oats and warm cinnamon spice. The dried raisins contribute sweetness and texture, enhancing the oatmeal's chewiness. The batter is sticky and holds shape well during baking, resulting in cookies with a tender crumb and slightly dense bite. Baking at 350°F ensures they cook through without spreading much, preserving their individual shapes. These cookies suit a snack or light sweet to carry along, with natural ingredients standing out over refined sugars or fats.
The combination of bananas and almond butter provides natural sweetness and softness to the dough, while rolled oats give body and nutrition. Cinnamon and salt balance the flavors subtly. This recipe provides a way to enjoy dessert with simpler ingredients, relying on the natural sugars of fruit and maple syrup.
The cookies can be made in any size but won't spread significantly during baking, so shape them beforehand as desired. They store well at room temperature for a few days covered, or refrigerated for longer freshness.
Ingredients
- 2 banana large, ripe
- 2/3 cup almond butter unsweetened
- 1/4 cup maple syrup pure
- 2 cups rolled oats
- 1 ½ tsp ground cinnamon
- 1 tsp salt sea salt
- ⅔ cup raisins
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Mash the bananas in a large bowl until creamy.
- Add in the almond butter and the pure maple syrup to the mixing bowl and stir everything together until it is well-combined (wet ingredients). Note: if your almond butter is cold from being in the refrigerator, microwave it for 15 to 30 seconds, or until it is easy to stir.
- Pour the rolled oats, ground cinnamon and salt (dry ingredients) into the mixing bowl and stir until everything is combined.
- Add in the raisins and stir them into the batter. The result will be a very sticky dough - this is normal.
- Drop spoonfuls of dough onto the prepared cookie sheet, forming any size cookies you like. I make 9 large cookies, but you can go with any size. They won’t spread much while they are baking, so be sure to make the end shapes you’re going for before putting them into the oven.
- Bake for 11 to 15 minutes, or until the cookies have completely set up and the crispy edges are slightly golden brown. Smaller cookies will need about 11 minutes, whereas larger cookies will need 12 to 15.
- Remove the cookies from the oven and allow them to cool for at least 10 minutes before serving. After 10 minutes, you can transfer them to a wire rack to cool the rest of the way if you'd like.
Notes
- You can swap maple syrup for an extra half banana to avoid added sweeteners.
- Raisins may be replaced with dried cranberries, blueberries, or chocolate chips to vary flavor.
- Store cookies in an airtight container at room temperature up to 3 days or refrigerate up to 1 week.
- Cookies freeze well in a zip lock bag for up to 3 months.
- Nutrition info is based on making 9 large cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Large Cookies
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1(of 9) | |
| Calories | 270kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 284mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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