These oatmeal raisin cookies are sweet, chewy, and yummy. Dairy-free, gluten-free

If you love fruit-topped oatmeal, then these are just the cookies for you! Soft, chewy, and with an intense fruity aroma. It is impossible not to ask for more than one!

Mashed bananas, raisins, and deep vanilla flavor. These oat cookies are great for a snack, dessert, or even breakfast.

Just don’t forget your glass of milk or warm cuppa.  Because they go so darn well together!

The best thing about these lovely treats is that anyone can do it. No, seriously, they don’t require master-chef skills or plenty of your time. You just mix everything together, scoop out, bake, and voila!

Another benefit? Your kitchen will smell amazing once the cinnamon and banana aromas start the infusion in the oven. Warm advice – double up the batch!

Ingredients and Substitutes

Bananas (2) – Overripe is fine; just make sure not to use underripe bananas.

Egg (1) – As in every other baking recipe, use room-temperature eggs.

Vanilla extract (1 tsp) – A must here! I cannot stress this enough. Try not to omit vanilla here.

Peanut butter (1/2 cup) – Crunchy or creamy, either one will be fine. You can also use either almond or cashew butter.

Maple syrup (1/3 cup) – I love the flavor of sweet maple syrup in this recipe. But you can use another sweetener, too.

Rolled oats (2 cups) – For the best texture, recommend using rolled oats. Of course, you can make them with another type of oats, too, but the texture will be different.

Baking soda (1/4 tsp) – Baking soda works best, but you can use baking powder instead. Just make sure to use three times what this recipe calls for.

Cinnamon (1/2 tsp) – You can omit it if you prefer.

Salt (1/2 tsp)

Raisins (1/2 cup) – I like these cookies with raisins, but any dried fruit, like cranberries, will be delicious.

How to Make Oatmeal Raisin Cookies

Step 1. Preheat your oven to 350F/175C, and line a baking sheet with parchment paper. Then, take a large bowl and mash the bananas well.

Step 2. Place all of the other ingredients in the bowl.

Step 3. Combine all of the ingredients well.

Step 4. Grab a scoop (again, a spoon will work, too) and scoop out golf-sized balls and arrange on to the baking sheet. Press gently with your hand to flatten them a bit.

Step 5. Pop into the oven and bake for about 17 minutes. Make sure to leave the cookies cool on a wire rack before consuming or storing them.

Storage Tips

To store the cookies, you need to make sure they’re completely cooled first.

At room temperature, they will keep well for up to 4 days if you store in an airtight container. It is always better to use a glass container if you have one.

Keep in mind that it is always best to enjoy the cookies fresh. However, these can be frozen for up to 3 months in a Ziploc bag or container.

Can I Use Quick Oats?

Yes, you can! You can easily make these cookies, regardless of the type of oats you have on hand. However, the texture will be different. And here is why.

Quick oats can absorb more water than rolled oats. That means that if you use Quick or Instant Oats, the cookies will turn out very soft.

Whereas rolled oats will give you the nice, chewy texture that you’re looking for in oat cookies.

Can I Freeze Cookie Dough?

Absolutely! You can roll it into a log and wrap it into parchment paper. When ready to bake, defrost for 10 minutes or so until a knife can run through it. Slice it up, arrange it onto a sheet, and bake.

Or, you can scoop out the balls, flatten them a bit, and wrap each individual cookie into a piece of parchment paper, then freeze that way.

Watch How to Make

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