Go Back
–+ servings
Freshly baked banana oatmeal raisin cookies made with wholesome ingredients. These vegan and gluten-free oatmeal raisin cookies are perfect with coffee, in lunchboxes, or as a healthier treat.
Print Recipe
4.60 from 27 votes

Banana Oatmeal Raisin Cookies

Banana Oatmeal Raisin Cookies are gluten-free, egg-less and vegan. They are decadent, wholesome and easy to make. This one-bowl recipe is fool proof and adaptable.
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast and Brunch Recipes
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 cookies
Calories: 153kcal
Author: Prajakta Sukhatme
Cost: $5

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.
Pro Tip: Resting the dough 10 minutes before baking makes the oats bind better, giving the cookies a chewier bite.

Nutrition

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Potassium: 274mg | Fiber: 4g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 40mg