Healthy Cinnamon Raisin Oatmeal Cookies with Banana

Mention cookies and there’s a mental image of chocolate, maybe white chocolate and lots of gooeyness.  Which is great but that’s not all cookies are about.  No, they come in healthy versions too!  Just like this cinnamon raising oatmeal cookies recipe that even has banana in it.

Then you feel much less guilty eating those gooey chocolate ones…

Why you’ll love this recipe

• Nutrient-Rich Ingredients: Each cookie is packed with wholesome oats, naturally sweet raisins, and ripe bananas, delivering a dose of fiber, vitamins, and minerals in every bite.
• No Refined Sugars: With the natural sweetness from bananas and raisins, there’s no need for added refined sugars, making these cookies a healthier option for satisfying your sweet tooth.
• Easy to Make: This recipe is as simple as mixing the ingredients together and popping the dough onto a baking tray—no complicated techniques or kitchen gadgets needed.
• Versatile Snacking: Perfect for breakfast on-the-go, an after-school snack, or a late-night treat, these oatmeal cookies are delicious and convenient for any occasion.

What is the difference between oats and oatmeal?

Before we dive into the recipe, let’s take a moment to talk about oatmeal and the difference to oats.  Because it’s pretty important in this recipe.

Oatmeal comes from oats but it is a bit different to just plain steel cut oats.  Usually it is made from the grain and pre-cooked to make it quicker to heat up but also softer than rolled oats.  This is important for recipes such as cookies as if you used oats, it would take a lot longer to cook and the other ingredients would be more like charcoal than a tasty snack.

Ingredients

• Bananas: Choose ripe bananas for your cookies, as they not only impart a natural sweetness that reduces the need for added sugars but also contribute moisture, making your cookies tender and chewy.
• Rolled Oats: Opt for old-fashioned rolled oats for their hearty texture and nutritional benefits—they retain more fiber and nutrients than instant varieties and provide a satisfying bite to your cookies.
• Baking Soda: A small amount of baking soda is essential as a leavening agent; it reacts with the acids in the recipe, allowing your cookies to rise slightly and achieve a fluffier texture.
• Ground Cinnamon: Ground cinnamon adds a warm, spicy flavor that complements the sweetness of the bananas and raisins, and it also offers health benefits, including anti-inflammatory properties.
• Maple Syrup: A dash of pure maple syrup can enhance the natural sweetness while adding a hint of rich, woodsy flavor—plus, it’s a healthier sweetener option loaded with antioxidants.
• Salt: A pinch of salt is crucial in baking as it balances the flavors, accentuates the sweetness of the other ingredients, and can help improve the overall taste of your oatmeal cookies.
• Raisins: Raisins are a fantastic source of quick energy and naturally sweeten the cookies; they also add a delightful chewy texture and supply a boost of fiber, vitamins, and minerals.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Bananas Substitution: If you’re out of bananas or prefer a different flavor profile, unsweetened applesauce can be a great substitute. It provides similar moisture and sweetening properties.

Rolled Oats Substitution: Quinoa flakes or buckwheat flakes make for a protein-rich and gluten-free alternative to rolled oats, offering a similar texture and nutty flavor to your cookies.

Add-in Ideas: Consider adding a handful of chopped nuts like walnuts or almonds for an extra crunch and a healthy dose of omega-3 fatty acids. Dark chocolate chips can also be thrown in for those who crave a hint of indulgence, while still keeping the recipe relatively healthy.

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper or a non-stick baking mat.

Take 1 cup of rolled oats and grind them into flour using a blender or food processor, then set aside.

In a sizable bowl, mash the banana with a fork until you achieve a mostly smooth texture, a few lumps are fine.

To the mashed banana, add the oat flour, the remaining whole rolled oats, baking soda, ground cinnamon, maple syrup, and a pinch of salt.

Stir the mixture until thoroughly combined, then gently mix in the raisins.

Using a spoon or cookie scoop, gather 2 tablespoons of the cookie mixture and roll into balls. Arrange these on your prepared baking sheet, spacing them suitably apart.

Bake in the preheated oven for about 16–20 minutes, or until the cookies have turned a light golden color and the surface is just set.

After baking, let the cookies cool on the baking sheet for at least 15 minutes before digging in.

Recipe tips

• Monitor Your Oven: Oven temperatures can vary, so start checking your cookies a few minutes before the suggested baking time. Look for golden edges as a sign of doneness.
• Let Them Cool: Resist the temptation to remove the cookies from the baking sheet immediately after baking. Allowing them to cool on the sheet helps them set and prevents them from falling apart.
• Get Creative with Mix-Ins: Feel free to experiment with different add-ins like coconut flakes, seeds, or even a sprinkle of espresso powder to enhance the flavors.
• Store Properly: Keep your oatmeal cookies in an airtight container at room temperature to maintain their chewy texture for several days.
• Freeze for Later: These cookies freeze well, so you can make a double batch and store some in the freezer for a quick and healthy snack anytime.
• Use Overripe Bananas: The darker and more spotted the bananas, the sweeter and more flavorful they will be in your cookies.
• Consistent Size: Use a cookie scoop to ensure all your cookies are the same size and bake evenly.

Storage & reheating

To store your banana oatmeal cookies, place them in an airtight container and keep at room temperature. They will stay fresh and chewy for several days. If you’d like to save them for longer, these cookies are also freezer-friendly. Freeze them in a single layer on a baking sheet, and once solid, transfer them to a freezer bag or container to prevent them from sticking together. Reheating is simple—if you prefer them warm, just thaw at room temperature, or pop them in the microwave for a few seconds until they are gently warmed through.

Recipe FAQ

Can I use honey instead of maple syrup?

Yes, you can substitute maple syrup with honey in equal amounts. Keep in mind that honey has a distinct flavor and is slightly sweeter, so you may want to use a little less to match the sweetness level of maple syrup.

Is there a vegan option for these cookies?

Absolutely! For a vegan version, ensure that your choice of maple syrup is certified vegan. Some brands process their syrup using animal by-products, so be sure to check the label.

How do I know if my bananas are ripe enough for baking?

Your bananas should be very ripe with lots of brown spots on the skin. The more ripened they are, the sweeter and more flavorful they will be in your cookies.

Can I make these cookies gluten-free?

Yes, to make gluten-free banana oatmeal cookies, ensure that your rolled oats are certified gluten-free as oats are often processed in facilities that handle wheat.

What’s the best way to grind rolled oats into flour?

A blender or food processor works best for grinding oats. Pulse the oats until they reach a fine, flour-like consistency. Sift the ground oats if needed to remove larger pieces for a uniform texture in your cookies.

Can I use a different type of flour instead of oat flour?

Yes, you can use other types of flour like whole wheat or all-purpose flour. However, replacing oat flour with these may affect the texture and flavor slightly. Use a 1:1 substitution ratio for best results.