Banana Oatmeal Cookies
Soft banana and oat cookies with raisins — about 108 calories for two, no added sugar.
Sodium is calculated without salt added to taste.
Per 1 serving of 7 — 2 cookies (about 58 g). Estimated; may vary.
Three real ingredients plus cinnamon and vanilla: mashed banana, oats and raisins, baked into fourteen soft cookies. Two cookies come to about 108 calories with 2.3 g fibre, and there is no added sugar, butter or flour anywhere in the recipe.
Ripeness is the whole technique. The bananas have to be spotted and soft, because their sugar and starch are what hold the oats together and what makes the cookies sweet. Firm yellow bananas give you a dry crumbly mound that falls apart on the tray.
They are best the day they are baked, so make them the morning of a holiday gathering rather than a week ahead. Swap the raisins for dried cranberries and a handful of chopped nuts if you want something that looks more like a Christmas cookie on the plate.
Ingredients
Amounts below make 7 servings, one serving is 2 cookies (about 58 g).
- Overripe Banana2 very ripe (236 g)
- Rolled Oats1 cup, quick or old-fashioned (90 g)
- Ground cinnamon1/2 teaspoon
- Vanilla extract1/2 teaspoon
- Raisins (Dark)1/2 cup (72 g)
- Use bananas that are heavily spotted and soft — underripe fruit will not bind the oats or sweeten the cookies.
- Flatten the mounds before baking. These cookies do not spread on their own, so they bake in whatever shape you leave them.
- Texture is best the day they are made; store leftovers in a covered container in the fridge and eat within three days.
- Contains: none of the nine major food allergens.
- Naturally dairy-free, egg-free and plant-based. Use certified gluten-free oats to make them gluten-free.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 350°F.
- Mash the bananas in a medium bowl with a fork until mostly smooth.
- Add the oats, cinnamon, vanilla and raisins and mix well.
- Drop spoonfuls of dough onto a lightly oiled baking sheet, making 14 cookies.
- Flatten each one with the back of a spoon or the bottom of a glass.
- Bake 10 to 15 minutes, then cool on the tray before moving them.
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