Oatmeal Peanut Butter Banana Raisin Cookies
Soft, chewy, and packed with wholesome flavor, these Oatmeal Peanut Butter Banana Raisin Cookies are the ultimate treat for cookie lovers looking for a healthier twist! This easy-to-make recipe combines the natural sweetness of ripe bananas and raisins with the rich creaminess of peanut butter, all nestled into a hearty oatmeal base. A hint of cinnamon and a touch of vanilla elevate the flavor, while the use of rolled oats and a touch of flour ensures the perfect chewiness in every bite. Ready in just under 30 minutes, these cookies are a delightful balance of indulgence and nourishment, making them perfect for snacking, lunchbox treats, or even a quick breakfast on the go. Whip up a batch and enjoy a baked good that’s as comforting as it is delicious! Keywords: oatmeal cookies, peanut butter cookies, banana cookies, raisin cookies, healthy snacks, chewy cookies.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.75 cups all-purpose flour
- 1 medium ripe banana
- 0.5 cups peanut butter
- 0.25 cups unsalted butter (softened)
- 0.5 cups brown sugar (packed)
- 0.25 cups granulated sugar
- 1 unit large egg
- 1 teaspoons vanilla extract
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups raisins
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, mash the ripe banana with a fork until smooth. Add the peanut butter, softened unsalted butter, brown sugar, and granulated sugar, and mix until creamy and well combined.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the raisins until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers appear set.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 437.2 g | 159% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 245.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
