Banana-Oatmeal Raisin Cookies
Soft banana-oat cookies with raisins, blue poppy seeds, cinnamon, and pieces of unsweetened chocolate.
By Moow Editorial ·
- Bake at 350°F (175°C) until the edges are set and lightly browned, about 12–15 minutes.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 9 cookies
- Prep time: 10 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Makes 9 cookies.
- Calories: 90 kcal
- Protein: 2 g
- Carbohydrates: 18 g
- Fat: 2 g
- Sodium: 2 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cookies
Have these measured and ready before you begin.
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) rolled oats
- 2 ripe bananas
- scant 1/2 cup (100 ml) raisins
- 1 tablespoon blue poppy seeds
- 1 teaspoon ground cinnamon
- 1 ounce (28 g) unsweetened chocolate, chopped
- 2-3 tablespoons water
Directions
1. Mash the room-temperature bananas in a bowl.
2. Stir in the oats, raisins, poppy seeds, cinnamon, and chocolate broken into small pieces.
3. Add only enough of the 2-3 tablespoons water to make the mixture hold together.
4. Spoon 9 medium mounds onto a parchment-lined sheet.
5. Bake at 350°F (175°C) for 15–18 minutes, until set and lightly browned.
6. Cool completely so the cookies can firm up before moving them.
Sources
May contain milk or soy depending on the chocolate, and oats can have wheat cross-contact. Use certified gluten-free oats if required and check chocolate labels for allergens.