Oatmeal Raisin Cookies
User Reviews
5
Oatmeal Raisin Cookies
Description
Oatmeal Raisin Cookies combine mashed ripe bananas and peanut butter as the base, binding coarsely ground gluten-free rolled oats and raisins. The oats provide a hearty texture balanced by the moisture of bananas, while peanut butter adds richness and depth. Baking yields golden disks with a soft, cake-like interior and a slightly chewy exterior due to the oats and raisins. The natural sweetness comes primarily from the bananas and raisins, creating a gentle, comforting flavor.
Preparation involves mashing bananas, blending oats to a coarse flour, and mixing ingredients before shaping and baking. Baking at 350°F for 12 to 15 minutes sets the cookies without drying them out. Cooling on a rack helps to firm up the cookies for handling.
This recipe suits those looking for a gluten-free cookie option using whole ingredients, with the added benefit of natural sweetness replacing refined sugars. These cookies pair well with a cup of tea or as a light snack during the day.
Allow the cookies to cool completely before storing. They keep well covered on the counter for a few days or refrigerated up to 10 days. Using natural peanut or almond butter helps maintain a clean flavor, and ripe bananas enhance moisture and sweetness without adding sugar.
Ingredients
- 3 large banana
- 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.
Notes
- Use ripe bananas for natural sweetness and better binding.
- Choose rolled oats instead of quick oats for suitable texture.
- All-natural peanut butter or almond butter can be used for better flavor.
- Let cookies cool on a rack before eating to set properly.
- Store leftovers covered at room temperature for up to 3 days or refrigerate in an airtight container for up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 61mg | 3% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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