Banana oatmeal cookies contain no processed sugar yet still have a light sweetness that kids and adults will both enjoy! Since they are also gluten-free and packed with fiber, you can feel good about making them regularly and even eating a couple as part of a balanced breakfast.
My toddler loves bananas! Or should I say that he loves bananas that are a bit on the green side, once they get too ripe he will not touch them. I can’t complain about this too much because, well, I am the exact same way!!
We tend to have at least two bananas on the counter that are “past their prime” by the end of the week. Typically I just throw those overripe bananas in the freezer until I want to make banana bread. Currently, I have a few too many frozen bananas in the freezer.
The other week when I had a couple of bananas that we were not going to be eaten, I wanted a way to use them up immediately. I also wanted what I made to be on the healthy side. I knew that my toddler would be asking to eat any baked good morning, noon, and night!!
Enter these banana oatmeal cookies with raisins!
As a holistic nutritionist and 21 Day Sugar Detox coach, I know that processed sugar has ill effects on the body and mind. Too much sugar causes inflammation throughout the body because it depletes nutrients and promotes blood sugar imbalance.
Some of the effects you might experience if you are consuming too much processed sugar and refined carbs include:
Avoiding excess sugar as much as possible will have overreaching positive effects on your health. In addition, you will feel much better!
I am not saying that we never have process sugar, but I do limit it greatly. I know from a few experiences that my child does not handle processed sugars well at all, he gets short-tempered and honestly, kinda aggressive. Personally, I feel my best and my brain is sharper when I avoid it.
Part of the reason I am ok with my boy eating these banana oatmeal cookies multiple times a day is that they are naturally sweetened by the bananas and just a few raisins. That’s it! And honestly, it is enough.
For many people, gluten is an ingredient that they need to avoid. They may have celiac disease or just be intolerant, meaning that it causes problems like digestive issues. In this recipe, I use coconut flour and gluten-free oats to make them gluten-free!!
Coconut flour is rich in fiber and healthy fats. It is also low carb and low on the glycemic index, meaning it will not spike your blood sugar like traditional flour can.
Coconut flour is also a good source of protein and plant-based iron. You can read more about the benefits of coconut flour in this article.
Tools You Will Need
- Two baking sheets
- Parchment paper – your cookies will not stick and it makes for a super quick clean-up
- Large bowl
- Small bowl
How to make Banana Oatmeal Cookies
Gather all ingredients.
Preheat oven to 350.
Line Cookie sheet with parchment paper
In a large bowl combine coconut flour, tapioca flour, oatmeal, spices, baking soda and salt. Whisk to combine, breaking up any large clumps of flour.
In a small bowl whisk together bananas, eggs and butter/oil until smooth.
Pour wet ingredients into dry ingredients and whisk to combine.
Place in refrigerator for 5-10 minutes.
Fold in raisins.
Scoop out into 2 tablespoon-sized portions onto the lined baking sheet. Using wet fingers flatten and shape cookies.
Bake for 18-20 minutes until golden brown. Cool completely before enjoying!
Tips
Get your kiddo in the kitchen and have them help you make these delicious banana oatmeal cookies. Even the littlest of toddlers can pour ingredients into a bowl and whisk flour….just be ready to help and be ok with little spills!
You can use frozen bananas for this recipe, I would recommend defrosting them and draining off any liquid before using banans.
Unsure about the sizing of your ripe banana, just smash and measure them, you are looking for roughly 1 cup.
You can make these into smaller cookies by measuring out 1 tbsp-sized cookie and baking for 13-15 minutes until golden brown.
Store in an air-tight container on the counter for 3 days before moving to the frig.
Banana Oatmeal Cookies
Ingredients
- 1/3 cup + 3 tbsp coconut flour
- 2 tbsp tapioca flour
- ¾ cup GF rolled oats
- 1 1/2 tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp clove
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 2 medium bananas, on the ripe side, mashed
- 2 eggs, beaten
- ¼ cup butter or coconut oil
- ½ cup raisins
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl whisk together coconut flour, tapioca flour, oatmeal, spices, baking soda, and salt.
- In a small bowl, whisk together bananas, eggs, and butter/coconut oil.
- Pour wet ingredients into dry ingredients, stirring to combine.
- Chill in the frig for 5-10 minutes.
- Fold in raisins.
- Scoop out 2 tbsp-sized portions onto the lined baking sheet.
- Using wet fingers, flatten and shape cookies.
- Bake for 18-20 minutes until golden brown.
- Cool completely and enjoy!
Notes
- You can use frozen bananas for this recipe, I would recommend defrosting them and draining off any liquid before using banans.
- Unsure about the sizing of your ripe banana, just smash and measure them, you are looking for roughly 1 cup.
- You can make these into smaller cookies by measuring out 1 tbsp-sized cookie and baking for 15 minutes,
- Store in an air-tight container on the counter for 3 days before moving to the frig.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 119mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 2g
We really enjoy these cookies around here! And I think that you will too. Let me know in the comments how you like them once you have giving them a try.
