Soft, chewy, and filled with juicy raisins—these Banana Oatmeal Raisin Cookies are the perfect blend of banana bread comfort and classic oatmeal cookie goodness. This one-bowl oatmeal cookie recipe is flexible, vegan, gluten-free and foolproof. These cookies use whole-grain as well as clean and easily available ingredients.
These wholesome cookies use ripe bananas for natural sweetness and moisture, paired with oats and raisins for hearty texture. With no eggs, no butter, and no refined white sugar, they’re a plant-based twist on the classic oatmeal raisin cookie.
They’re simple to make, freezer-friendly, and a wholesome snack or dessert you can feel good about. Similar to my Almond Butter Overnight Oats and Date and Nuts Energy Balls, we love them for grab-n-go breakfast.
Pro Tip: Bananas that are spotty with brown freckles give the perfect sweetness without being overly mushy.
Ingredients
- Bananas – Provide natural sweetness and moisture; sub with unsweetened applesauce (½ cup per banana) if needed.
- Oats – Create a chewy, hearty texture; use a mix of rolled + quick oats or swap in quinoa flakes for gluten-free variety.
- Nut Butter – Helps bind and adds richness; almond, cashew, peanut, or sunflower seed butter all work.
- Vanilla Extract – Adds warm flavor; almond extract can be used for a different twist.
- Cinnamon – Brings cozy spice; replace with pumpkin pie spice or cardamom for variation.
- Salt – Balances sweetness and enhances flavor; omit if using salted nut butter.
- Raisins – Classic chewy sweetness; swap for dried cranberries, dates, chopped apricots, or vegan chocolate chips.
- Baking Powder (optional) – Provides a little lift; can be left out or replaced with ¼ teaspoon baking soda.
Step-by-Step Instructions
1. Prep
- Heat oven to 350°F (177°C).
- Line baking sheets with parchment paper.
2. Mash & Mix
In a large bowl, mash the bananas until smooth. Stir in nut butter, vanilla, cinnamon, and salt.
3. Add Dry Ingredients
Fold in oats, baking powder, and raisins. Let the mixture rest for 10 minutes so the oats absorb moisture.
4. Scoop & Shape
Scoop about 2 tablespoons of dough per cookie and place on the baking sheet. Flatten slightly with the back of a spoon (they won’t spread much).
5. Bake
Bake for 10–12 minutes, until edges are lightly golden. Let cool on the tray for 5 minutes before transferring to a wire rack.
Quick Example: For smaller cookies (1 tablespoon), bake 8–9 minutes. For larger bakery-style, bake 12–14 minutes.
Optional : Air Fryer Option
Scoop and flatten cookies onto the air fryer basket. ( for easier cleaning, use perforated parchment paper). Cook at 325°F (160°C) for 8–9 minutes, until the edges are golden. Let cool in the basket for 5-7 minutes before removing (they’ll firm up as they cool).
Pro Tip: Don’t overcrowd—air fry in batches for even cooking.
Variations & Mix-Ins
- Walnut Crunch: add ½ cup chopped walnuts.
- Chocolate Twist: fold in ½ cup vegan chocolate chips.
- Tropical Flavor: add ¼ cup shredded coconut and a pinch of nutmeg.
- Extra Sweetness: drizzle with a touch of maple syrup before baking.
Storage & Freezing
- Room temperature: 3 days in an airtight container.
- Fridge: up to 1 week.
- Freeze baked cookies: up to 2 months; thaw at room temp.
- Freeze dough: scoop onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding 2 extra minutes.
Pro Tip: Resting the dough 10 minutes before baking makes the oats bind better, giving the cookies a chewier bite.
More Wholesome Treats
- Almond Flour Chocolate Chip Cookies
- Apple Pie Oatmeal
- Edible Cookies Dough with Almond Flour
- Air Fryer Caramelized Bananas
- Peanut Butter Cookies with Almond Flour
Recipe FAQs
Absolutely—try dried cranberries, dates, chopped apricots, or vegan chocolate chips.
Use a mix of rolled and quick oats, let the dough rest before baking, and don’t over-bake—take them out when edges are just golden.
Yes! Use certified gluten-free oats, and the recipe is naturally gluten-free.
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📖 Recipe
Banana Oatmeal Raisin Cookies
Equipment
Ingredients
- 2 large ripe bananas about 225 g, mashed
- 2 ½ cups rolled oats
- 2 tablespoon nut butter peanut, almond, or sunflower seed butter
- ¾ cup raisins
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
Optional ingredients
- ½ teaspoon baking powder optional, for lightness
- ½ teaspoon salt
- chopped walnuts, vegan chocolate chips, or shredded coconut.
Instructions
Prep
- Heat oven to 350°F (177°C). Line baking sheets with parchment paper.
Mash and Mix
- In a large bowl, mash the bananas until smooth. Stir in nut butter, vanilla, cinnamon, and salt.
Add Dry Ingredients
- Fold in oats, baking powder, and raisins. combine everything well. Let the mixture rest for 10 minutes so the oats absorb moisture.
Scoop and Shape
- Scoop about 2 tablespoons of dough per cookie and place on the baking sheet. Flatten slightly with the back of a spoon (they won’t spread much).
Bake
- Bake for 10–12 minutes, until edges are lightly golden. Let cool on the tray for 5 minutes before transferring to a wire rack.
- Quick Example: For smaller cookies (1 tablespoon), bake 8–9 minutes. For larger bakery-style, bake 12–14 minutes.
How to Make Oatmeal Raisin Cookies in Air Fryer
- Scoop and flatten cookies onto a air fryer basket. (for easier cleaning, use perforated parchment paper) Cook at 325°F (160°C) for 8–9 minutes, until the edges are golden. Let cool in the basket for 5-7 minutes before removing (they’ll firm up as they cool).Pro Tip: Don’t overcrowd—air fry in batches for even cooking.
Notes
Storage & Freezing
- Room temperature: 3 days in an airtight container.
- Fridge: up to 1 week.
- Freeze baked cookies: up to 2 months; thaw at room temp.
- Freeze dough: scoop onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding 2 extra minutes.
Nutrition
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This recipe was originally published on July 20, 2019. It has been revised with pertinent information and air fryer baking instructions on August 22, 2025.
Bill
These cookies are SO good!! Easy to make and healthy ingredients. I used less than half cup of sugar. I've used stevia brown sugar...both with terrific results. I also sub applesauce for the oil. Great cookies! I get about 25 cookies using tablespoon scoop.
Great recipe!! THANKS!!