Looking for a new family favorite cookie recipe. I have just the thing, this cinnamon-raisin oatmeal cookie recipe is a snap to whip up and you’ll be enjoying them at no time at all.
I love that the main base of these cookies is bananas and rolled oats. Plus the cinnamon and maple syrup makes these a great addition to an afternoon tea, brunch or cookies for after school.
The kids are going to love it when you offer them cookies for breakfast. Serve with a glass of milk and its a well-balanced breakfast. You’re welcome.
Prep time: 10 minutes (+ 15 minutes to cool)
Cook time: 16-20 minutes
Makes 16 cookies
Cinnamon-Raisin Oatmeal Cookies Ingredients
2 large overripe bananas
2 c. rolled oats, divided
½ t. baking soda
2 t. ground cinnamon
1½ T. maple syrup
¼ t. salt
½ c. raisins
Cinnamon-Raisin Oatmeal Cookies Tip
For flatter cookies, press each ball down slightly before baking and reduce baking time by 1-2 minutes.
Cinnamon-Raisin Oatmeal Cookies Directions
Preheat oven to 350°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
In a high-speed blender or a food processor, blend one cup of rolled oats into flour and set aside.
In a large mixing bowl, mash the banana with a fork until smooth. (A few chunks are okay). Add the oat flour, remaining rolled oats, baking soda, cinnamon, maple syrup, and salt. Stir vigorously to combine, and then fold in the raisins.
Scoop out 2 tablespoons per cookie from the mixture and form into balls. Place each cookie onto the prepared baking sheet without overcrowding.
Place in the preheated oven and bake until the cookies are lightly golden brown and just barely set to the touch, approximately 16-20 minutes. Remove from oven and cool for at least 15 minutes before serving.
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