These healthy oatmeal raisin cookies are soft, chewy, and made in just one bowl! Using just 4 ingredients, they take just 10 minutes to bake.
I NEVER say no to a cookie.
Although I have a ton of cookies to choose from (including an entire list of low carb cookie recipes!) sometimes I like to keep things a little healthier.
Some of my favorite healthier cookies include peanut butter cookies and no flour cookies. When I have raisins on hand, I love making oatmeal raisin cookies.
Just because a cookie uses healthy ingredients such as oatmeal and raisins, does not make them healthy. Most cookies are high in fat, calories, and tons of sugar.
Luckily, with a few smart swaps, you can make a healthy and delicious cookie that tastes just as good as the original.
Why this healthy oatmeal raisin cookie recipe will be a cookie staple-
- 4 Ingredients. Just oats, banana, almond butter, and raisins!
- Ready in 10 minutes. No refrigerating the dough or anything required.
- No butter, eggs, or oil. These cookies are low in calories and low fat.
- Easy to customize. Add extra spices, mix-ins, or even dip them in chocolate.
What I love about these cookies is just how delicious they taste. Just like my healthy chocolate chip cookies, these don’t taste healthy at all. They are sweet, naturally sweetened, and have an almost buttery flavor (thanks to the almond butter!). In terms of texture, they are soft, chewy, and LOADED with juicy, plump raisins.
The Ingredients
- Rolled Oats (Old fashioned oats)- A must for a cookie that requires oatmeal! This also replaces any need for flour. Be sure to use gluten-free rolled oats to keep this recipe 100% gluten-free.
- Banana- Mashed, overripe banana replaces the need for any oil or butter, while also providing sweetness. The riper the bananas are, the sweeter the cookies will be.
- Almond Butter OR peanut butter- I prefer using almond butter, but peanut butter or another alternative works.
- Raisins- The key add-in ingredients for the cookies! I recommend using a good quality brand of raisins, that are plump and juicy. See my trick below for instant fat and juicy raisins!
- Cinnamon- Optional, but gives added flavor to the cookies.
The Instructions
Prepare the baking sheet: Preheat the oven and line a large baking tray with parchment paper.
Make the cookie dough: In a large mixing bowl, combine your rolled oats, banana and almond butter/peanut butter, and mix well, until combined. Fold through your raisins.
Shape the cookies: Using a cookie scoop or your hands, form 12 small balls of dough. Transfer them to the lined tray, and place them on there, 2 inches apart. Press down on each cookie until it is a cookie shape. Top with extra raisins.
Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges just brown. Remove from the oven and let cool completely before eating!
How to make your raisins extra plump and juicy
Pour the number of raisins you want to use into a bowl or mixing bowl, then add boiling water over the tops of them and let sit for at least 30 minutes.
During the 30 minutes, the raisins naturally plump up and become fat and juicy, and PERFECT for these cookies! Discard the water and soak up any extra liquid with a paper towel and voila- plump raisins!
Dietary swaps and substitutions
- Oats– Quinoa flakes or brown rice flakes work.
- Swap out the almond butter– Peanut butter, cashew butter or a nut free alternative like tahini work.
- Use a banana alternative– Unsweetened applesauce or pumpkin puree.
- Cut the carbs– Instead of these cookies, try keto oatmeal raisin cookies instead.
Tips to make the best recipe
- Do not over-bake the cookies, as they continue to cook as they are cooling down. We want these cookies to be soft and chewy, so remove them from the oven when they are ‘just’ done. Also, they don’t contain any eggs, so you can under-bake them.
- If you find your dough to be too thick, add more banana or even some liquid sweetener, like maple syrup or agave. If the dough is smooth and drippy, add more oats!
- These cookies DON’T spread much, so make sure the cookies are the size and thickness you prefer.
Storing and freezing instructions
- To store: Store leftover cookies in the fridge, as they will spoil quickly if left at room temperature. Keep them in a sealable container or covered on a plate. They will keep fresh for up to 7 days.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
- Monster cookies
- Keto chocolate chip cookies
- Vegan chocolate chip cookies
- 2 ingredient Biscoff cookies
- Paleo chocolate chip cookies
Frequently Asked Questions
Enjoying these cookies as part of a weight loss diet works well. They are packed with fiber, protein, slow releasing carbohydrates and healthy fats. These all aid satisfaction and keeps hunger at bay.
When made as instructed, there are just 140 calories per cookie.
You can use instant oatmeal instead of rolled oats. However, your cookies will be on the softer side.
Healthy Oatmeal Raisin Cookies (4 Ingredients!)
Ingredients
- 2 cups rolled oats gluten free, if needed
- 3 large bananas mashed (approximately 1.25 cups) * See notes
- 1/2 cup almond butter can substitute for any nut or seed butter ** See notes
- 1/2 cup raisins
- 1 tablespoon cinnamon optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine all of your ingredients, except for your raisins, and mix well. Fold through your raisins using a rubber spatula.
- Using a cookie scoop or your hands, form 12 balls using the cookie dough. Transfer them onto the lined tray and place around 1-2 inches apart. Press down on each cookie to form a cookie shape (they will not spread, so make them your desired size and thickness). Place them in the oven and bake for 10-12 minutes, or until
Notes
- TO STORE: Store leftover cookies in the fridge, as they will spoil quickly if left at room temperature. Keep them in a sealable container or covered on a plate. They will keep fresh for up to 7 days.
- TO FREEZE: Either freeze the cookies together, or in single serving portions. Place them in a ziplock bag and store in the freezer for up to 6 months.
Nutrition
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these are delicious and perfect! i omitted the raisins and added more cinnamon and pb. thanks for the quick, easy and affordable recipe.
Weldon
I’m greatful
Can I substitute the banana for something else
Applesauce could work!
I try this cookies for my husband, he like it, better and healthier way for his sweet thooth.
I tried this recipe because I had no flour. I used butter instead of almond butter and used about two tablespoons of honey. yummmmm so good.
These were perfect for me since I’m diabetic. They have the perfect texture; soft and chewy. My Dad tried them (who’s not diabetic) and he really liked the texture but said they weren’t sweet at all. I would like to make them again for him and my nephew (who is allergic to gluten), but add sugar next time. How much sugar do I add, so they turn out the same?
It’s not too sweet, just perfect for me. I’ve been trying to eat healthier. My fiancé on the other hand said it needed more sugar and/or raisins. But he kept eating them so he must’ve liked them. Haha. Making a second batch right now with an extra 1/4 cup of raisins. Thank you for this recipe.
Added 2 tablespoons of flax powder, vanilla, cacao nibs and some bittersweet chocolate chips and I’m not sure how many will even make it to the oven! Yum . Thanks for this recipe!
Do the bananas need to be soft or can i use firm ones?
Soft are preferred.