🍌 Moist and Chewy Banana Oatmeal Raisin Cookies

Here’s the perfect recipe for Moist and Chewy Banana Oatmeal Raisin Cookies — soft, hearty, naturally sweetened with ripe bananas, and bursting with oats and raisins. They’re wholesome enough for breakfast, but satisfying enough for dessert!

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🍌 Moist and Chewy Banana Oatmeal Raisin Cookies

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Servings: About 20 cookies

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📝 Ingredients:

• 1 cup mashed ripe banana (about 2 large bananas)
• ½ cup brown sugar (or coconut sugar)
• ¼ cup unsalted butter, melted (or coconut oil)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups old-fashioned oats
• ¾ cup all-purpose flour (or whole wheat)
• ½ cup raisins
• Optional: ½ cup chopped walnuts or dark chocolate chips

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together mashed banana, brown sugar, melted butter, egg, and vanilla until smooth.
3. Stir in cinnamon, baking soda, and salt. Add oats, flour, and mix until just combined.
4. Fold in raisins and optional add-ins like nuts or chocolate chips.
5. Drop rounded tablespoons of dough onto the baking sheet. Slightly flatten with the back of a spoon.
6. Bake for 12–15 minutes, or until edges are golden and centers are set. Let cool on pan for 5 minutes, then transfer to a wire rack.

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✅ Tips:

• For extra moisture, don’t overbake — cookies firm up as they cool.
• Swap raisins for dried cranberries or chopped dates.
• Make them gluten-free by using certified GF oats and a GF flour blend.

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🧊 Storage:

• Room Temp: Store in an airtight container up to 4 days.
• Fridge: Up to 1 week.
• Freezer: Freeze baked cookies for up to 2 months.