If you’re on the lookout for a wholesome treat that balances delightful sweetness with nourishing ingredients, you’re going to love this Sugar-Free Banana Oat Cookies with Raisins Recipe. These little gems combine ripe bananas, hearty oats, and plump raisins into chewy, satisfying cookies that not only taste amazing but are also kind to your body. Perfect for breakfast on the go, a midday snack, or a guilt-free dessert, these cookies make the ideal companion when you want something naturally sweet without any added sugar.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in building the cookies’ flavor, texture, and wholesome goodness. From bananas adding natural sweetness and moisture to oats providing a chewy base, every component is carefully chosen to create the perfect balance.
- 240 g / 8.5 oz (1 cup mashed) bananas: These ripe bananas bring natural sweetness and moisture, eliminating the need for added sugar.
- 100 g / ½ cup peanut butter or almond butter: Adds a creamy richness and healthy fats for a satisfying bite.
- 1½ tbsp ground flax: Acts as a binder and adds a subtle nutty flavor plus an omega-3 boost.
- 140 g / 1½ cup rolled jumbo oats: Provide structure and a hearty, chewy texture that makes these cookies filling and delicious.
- ¼ tsp fine salt: Enhances all the flavors and balances the sweetness from bananas and raisins.
- ½ tsp cinnamon: Adds warmth and a cozy spice note that pairs beautifully with bananas and nuts.
- ½ tsp baking soda: Helps the cookies rise slightly and maintain a tender crumb.
- 20 g / 2 tbsp raisins (soaked in boiling water for 5 mins): These juicy raisins add bursts of sweetness and a lovely chewy contrast.
How to Make Sugar-Free Banana Oat Cookies with Raisins Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 160° C fan / 320° F fan (or 180° C / 355° F without fan). Line a baking tray with parchment paper to prevent sticking and make cleanup a breeze. This sets the stage for baking perfect cookies that won’t stick or lose their shape.
Step 2: Mash and Mix the Base
In a medium bowl, mash the peeled bananas thoroughly with a fork until smooth and creamy. Then, stir in your peanut or almond butter along with the ground flaxseed. This combination forms a thick, rich base that will bind the cookies beautifully and keep them moist.
Step 3: Incorporate Dry Ingredients
Now it’s time to add the rolled oats, fine salt, cinnamon, and baking soda into your banana mixture. Stir everything together until the oats are fully coated and the mixture looks consistent. This blend gives the cookies their hearty texture and subtle spice.
Step 4: Chill or Rest the Batter
Whether you prefer shaping your cookies with a spoon or your hands, it’s helpful to let the batter sit. Either leave it on the counter for a bit if using a spoon or pop it in the freezer for 10-15 minutes if shaping by hand. This brief rest firms up the dough, making it easier to work with.
Step 5: Shape and Add Raisins
Divide your mixture into 12 even portions, about 40 grams each, and place them on your lined baking tray. Flatten each portion gently with the back of a spoon, then press the soaked and drained raisins onto the top of the cookies, making sure to squeeze out any excess water. These raisins will become sweet pockets of joy inside your cookies.
Step 6: Bake to Perfection
Bake your cookies for approximately 20 minutes, or until they turn a lovely golden-brown color. The aroma will be irresistible! Once done, allow them to cool completely on the tray to set their texture perfectly before enjoying.
How to Serve Sugar-Free Banana Oat Cookies with Raisins Recipe
Garnishes
Try sprinkling a few more raisins or a light dusting of cinnamon on top before serving to add both visual appeal and an extra burst of flavor. A drizzle of natural nut butter can also elevate the cookies for a decadent touch.
Side Dishes
These cookies pair wonderfully with a cup of herbal tea, black coffee, or a glass of almond milk. For a complete snack option, serve alongside fresh fruit or a dollop of Greek yogurt for protein and creaminess.
Creative Ways to Present
For a fun twist, sandwich two cookies with a smear of nut butter or cream cheese in between for a handheld treat. You can also crumble them over a bowl of yogurt or smoothie for added texture and flavor.
Make Ahead and Storage
Storing Leftovers
Keep your freshly baked Sugar-Free Banana Oat Cookies with Raisins Recipe airtight in a container at room temperature for up to 3 days. They stay moist and delicious but are undoubtedly best enjoyed on the day they’re baked.
Freezing
If you want to make these cookies ahead, freeze them in a single layer on a tray until firm, then transfer to a resealable bag or airtight container. They’ll keep in the freezer for up to one month without losing their wonderful texture.
Reheating
To enjoy a warm cookie, let it thaw naturally or microwave on low power for a few seconds. You can also reheat briefly in an oven at 150° C (300° F) to restore a bit of their crispness and warmth.
FAQs
Can I use different nuts instead of peanut or almond butter?
Absolutely! Cashew butter or sunflower seed butter work well if you want to vary the flavor or accommodate allergies. Just pick a creamy variety for the best texture.
Are these cookies suitable for vegans?
Yes, this recipe is completely vegan as it contains no animal products. The flaxseed acts as a binder instead of eggs, making it a plant-based delight.
Can I add more raisins or other dried fruits?
Definitely! You can increase the raisins or mix in chopped dried apricots or cranberries depending on your taste. Just consider adding them in step three so they blend into the dough nicely.
What if I don’t have ground flaxseed?
If you don’t have ground flaxseed, you can replace it with an equal amount of chia seeds or even an egg as a binder if you’re not vegan.
Are these cookies gluten-free?
They can be gluten-free if you use certified gluten-free oats. Otherwise, regular oats may contain traces of gluten, so choose accordingly based on your dietary needs.
Final Thoughts
I truly hope this Sugar-Free Banana Oat Cookies with Raisins Recipe inspires you to whip up a batch soon. They’re not only a nourishing way to satisfy your sweet tooth naturally but also wonderfully versatile and simple to make. Trust me, once you taste these healthy, chewy cookies packed with natural flavors, they’ll quickly become your new favorite go-to treat.
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Sugar-Free Banana Oat Cookies with Raisins Recipe
- Total Time: 30 minutes
- Yield: 12 cookies
- Diet: Low Fat
Description
Delicious and healthy sugar-free oat cookies made with mashed bananas, nut butter, flaxseed, and oats, sweetened naturally with raisins. These cookies are perfect for a wholesome snack or a nutritious treat without any added sugar.
Ingredients
Main Ingredients
- 240 g / 8.5 oz (1 cup mashed) bananas, peeled
- 100 g / ½ cup peanut butter or almond butter
- 1½ tbsp ground flaxseed
- 140 g / 1½ cup rolled jumbo oats
- ¼ tsp fine salt
- ½ tsp cinnamon
- ½ tsp baking soda
- 20 g / 2 tbsp raisins, soaked in boiling water for 5 minutes
Instructions
- Preheat Oven: Preheat the oven to 160° C fan / 320° F fan (or 180° C / 355° F if no fan function) and line a baking tray with baking paper to prevent sticking.
- Mash Bananas and Mix Nut Butter & Flaxseed: In a medium bowl, mash the peeled bananas using a fork until smooth. Add the peanut butter or almond butter and ground flaxseed to the mashed bananas and mix thoroughly until combined.
- Add Dry Ingredients: Stir in the rolled oats, fine salt, cinnamon, and baking soda until all ingredients are evenly incorporated, forming a sticky dough.
- Chill or Rest Mixture: Let the mixture sit on the counter for 10-15 minutes if shaping cookies with a spoon, or chill in the freezer for the same amount of time if using your hands to shape the cookies. This helps the dough firm up for easier handling.
- Shape Cookies and Add Raisins: Divide the dough into 12 even portions (approximately 40 g / 1.4 oz each). Place them on the prepared baking tray, flatten each portion with the back of a spoon, and press soaked and drained raisins on top, squeezing out any excess water before decorating.
- Bake: Bake the cookies for about 20 minutes until they turn a nice brown color. They should be firm but slightly soft when taken out of the oven.
- Cool and Store: Allow the cookies to cool completely on a wire rack before eating. Store them in an airtight container; they are best eaten fresh but can be kept for a few days.
Notes
- You can add more raisins to the batter in step 3 if you prefer them hidden inside the cookies instead of them being studded on top.
- Using jumbo rolled oats creates a heartier texture, but you may substitute with regular rolled oats if preferred.
- For nut-free options, try sunflower seed butter instead of peanut or almond butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: International
