Banana Oatmeal Raisin Cookies are jam-packed with nutritious ingredients and are decadent and healthy ! They’re easy to make, vegan and Gluten Free. These egg-less cookies are free of dairy, soy and other hard to pronounce ingredients so you can enjoy them guilt free!!

These cookies are wonderful wholesome treats. They have simple , easily accessible ingredients but taste amazing with hearty and decadent feel.

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I like having healthy treats ready to munch on throughout the day. That way when hunger pangs kick in, you are not stuffing yourself with whatever you see.

A lot of impulse eating results in unhealthy food choices so key is to have enough easy snacks readily available. Here are some of my favorite things that I often make and keep a jarful.

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These Vegan Banana Oatmeal Raisin Cookies make a great grab and go breakfast or a hearty snack! They’re also delicious and sweet enough to serve for dessert!

The cookie batter is super simple. We like to call it no fuss batter. No fancy ingredients, no fancy cooking equipment. Just mix and mash everything. Scoop it out and bake. Even kids can whip it out with minimal supervision.

Start with quick rolled oats. If you are gluten intolerant, make sure to use certified gluten free oats. Then for batter binding, I use mix of oats and almond flour. If you don’t have these flours readily available, you can use coffee grinder or dry grinder to quickly make them from oats and almonds.

Mashed ripe banana makes these cookies moist . Usual baking suspects like baking powder, cinnamon, vanilla extract, baking soda and salt round up the ingredients.

For the sweetness, I am using raw brown sugar. Depending upon your dietary preferences, you can use any sweetener of your choice. Agave nectar, maple syrup, coconut or regular sugar -all are good options.

For the toppings, I am keeping it sweet and simple with dark raisins. You can get as creative as you want when it comes to topping though. Chocolate chips, dark chocolate chunks, fresh fruits, dried fruit, seeds and nuts like pumpkin seeds or walnuts…endless possibilities !!

More often than not, we end of with one lonely banana that no one wants eat.. it gets over ripen and starts to brown.. you get into dilemma of what to do with it.. that is perfect banana to use for this recipe !

Ripe banana adds moist softness to these cookies. The classic combination of oats, vanilla and banana makes these cookies incredibly delicious. A recipe worth repeating over and over. And these Eggless Banana Oatmeal Cookies will satisfy any picky taste test.

And you wouldn’t even have to wake up at the crack of dawn to prepare these Banana Oatmeal Raisin Cookies. You can leisurely prepare them ahead of time! And only one bowl to clean up. Easy-peasy indulgence that makes you feel wholesome and happy 🙂

Let’s make these yummy goodies together, shall we?

What are the Ingredients of the Breakfast Oatmeal Raisin Cookies?

1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
½ cup oat flour
1 large mashed ripe banana
½ cup almond flour or ground almond meal
½ cup raisins
½ cup brown sugar
¼ cup cooking oil
1 teaspoon cinnamon Powder
1 tablespoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

How to make the Egg-less Oatmeal Raisin Cookies ?

Preheat oven to 350º F. Combine dry ingredients in a large mixing bowl—rolled oats, oat and almond flour, raisins, brown sugar, cinnamon powder, baking powder and soda and salt.

Stir in mashed banana, vanilla extract and the oil and whisk it well. Let mixture rest for 4–5 minutes so that everything blends together.

If your dough has gotten too thick, stir in 1–2 tablespoons of water and mix well before scooping it out onto your baking sheet. You can also use any plant or nut milk.

Using your hands make small dollops of the dough and place on a baking sheet lined with parchment paper (or lightly greased baking sheet). You can also use the cookie batter scoop for even sizes.

These cookies don’t spread much while baking, so I like to gently press the dough with the back of the fork to flatten a bit. You can also just press them down gently with your palm.

Bake for 12–15 minutes, or until cookies are lightly golden around the edges. Raisins puff up while baking. DO not over bake. These cookies harden quickly and become very dry if over-baked.

Remove from the oven. Let them cool down on cookie cooling rack. Now grab a cookie and do the taste test 🙂

Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

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Yield: 10 cookies

Banana Oatmeal Raisin Cookies - Vegan and Gluten free

Name: Banana Oatmeal Raisin Cookies - Vegan and Gluten free
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: 1 cup old fashioned rolled oats (use certified gluten-free oats, if needed); ½ cup oat flour; ½ cup almond flour or ground almond meal; ½ cup raisins; 1 large mashed ripe banana; ½ cup brown sugar or any other sweetener of your choice; 1 teaspoon cinnamon; 1 tablespoon vanilla extract; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup cooking oil

Banana Oatmeal Raisin Cookies are gluten free, egg-less and vegan. They are decadent, wholesome and easy to make.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
½ cup oat flour
½ cup almond flour or ground almond meal
½ cup raisins
1 large mashed ripe banana
½ cup brown sugar or any other sweetener of your choice
1 teaspoon cinnamon
1 tablespoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup cooking oil

Instructions

Preheat oven to 350 º F. Combine dry ingredients in a large mixing bowl—rolled oats, oat and almond flour, raisins, cinnamon, sugar, baking powder and soda and salt.
Stir in mashed banana, vanilla extract and the oil and whisk it well. Let mixture rest for 4–5 minutes so that everything gets absorbed together.
If your dough has gotten too thick, stir in 1–2 tablespoons of water or plant or nut milk before scooping it out onto your baking sheet.
Using the cookie batter scoop, make dollops of the dough and place on a baking sheet lined with parchment paper (or lightly greased baking sheet).
These cookies don't spread much while baking, so I like to gently press the dough with the back of the fork to flatten a bit.
Bake for 12–15 minutes, or until cookies are lightly golden around the edges. Raisins puff up while baking.
Remove from the oven. Let them cool down on cookie cooling rack. Now grab a cookie and do the taste test 🙂
Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.