If you’re someone who can’t seem to get enough of banana-flavored baked goods, then you are going to fall in love with these banana oatmeal raisin cookies. Mashed banana is added to the classic oatmeal raisin cookie to create these naturally sweetened chewy banana oatmeal cookies. They almost remind me of a banana bread cookie, and who doesn’t want that?
The best part about them is they seem to get even more moist and chewy each day.
This recipe from start to finish takes under 30-minutes and makes a few dozen cookies that will leave plenty to share. If your friends are looking for oatmeal cookies with bananas in the recipe, make sure to send them this way.
Follow the recipe below, making sure to read through the frequently asked questions and recipe tips to bake the best healthy banana cookies with oatmeal.
HOW TO MAKE BANANA OATMEAL RAISIN COOKIES?
- Preheat oven to 350 degrees
- In the bowl of a stand mixer, or in a large bowl using a handheld mixer, cream together the butter and sugars until light and fluffy (2-3 minutes)
- Add in egg and vanilla and mix for another 2 minutes
- Add in mashed banana and mix until combined
- In a separate bowl, combine flour, oats, cinnamon, baking soda, cloves, and cornstarch
- Slowly add the flour mixture into the wet mixture and stir until combined
- Stir in raisins until combined
- Drop 1-2 tbsp sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches in between
- Bake in preheated oven for 10-12 minutes until the edges of the cookies start to brown lightly
- Remove the cookies from the oven, allow them to cool for 5 minutes on the cookie sheet then transfer to a cooling rack to cool completely
HOW LONG DO BANANA OATMEAL COOKIES LAST?
The best thing about these cookies is that they seem to get moister and chewier as the days go by.
These cookies will keep for up to 4-days stored in a sealed container at room temperature.
CAN YOU FREEZE BANANA OATMEAL COOKIES?
These cookies can be frozen for up to 3-months. Place cooled cookies in a sealed plastic storage bag and place them in the freezer. Prior to serving, allow cookies to defrost back to room temperature.
RECIPE TIPS:
- If your bananas aren’t very ripe, bake them in the peel on a baking sheet at 350 degrees for 15 minutes. They will darken and become perfectly ripe
- Do not overbake your cookies. The best part about these cookies is that they are super moist and chewy, so bake until they are just lightly browned
- To bring out the natural sweetness of the banana, sprinkle warm cookies with a bit of sea salt right when they come out of the oven
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Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup mashed ripe banana (about 2 large bananas)
- 1 ½ cups all purpose flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp ground cloves
- 2 tsp cornstarch
- 3 cups old fashioned oats
- ½ cup raisins
Instructions
- Preheat oven to 350 degrees
- In the bowl of a stand mixer, or in a large bowl using a handheld mixer, cream together the butter and sugars until light and fluffy (2-3 minutes)
- Add in egg and vanilla and mix for another 2 minutes
- Add in mashed banana and mix until combined
- In a separate bowl, combine flour, oats, cinnamon, baking soda, cloves, and cornstarch
- Slowly add the flour mixture into the wet mixture and stir until combined
- Stir in raisins until combined
- Drop 1-2 tbsp sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches in between
- Bake in preheated oven for 10-12 minutes until the edges of the cookies start to brown lightly
- Remove the cookies from the oven, allow them to cool for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely
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