Healthy Oatmeal Raisin Cookies

Oatmeal raisin cookies were one of my favorites when I was growing up.

This healthy recipe is quick and easy to make and uses wholesome ingredients and very allergy friendly with no sugar, flour, eggs or milk.. Everyone will love them because they taste amazing!!

Do you have some ripe bananas that you want to use up?  You will need four bananas for this recipe. 

These cookies are sweetened with fruit, you don't have to feel guilty eating them or giving them to your kids for snacks.  Be sure to buy certified gluten free oats, which are available in most health food stores, Trader Joes , and Whole Foods.

Are you in a hurry? This recipe can be whipped up and baked  in less than 1/2 hour. 

Whenever I make these cookies, everyone, whether gluten free or not, loves them. In addition, the recipe lends itself to many variations, so you can be as creative as you choose. Depending on what you decide to add, you can change the taste of the cookie. If you add chocolate chips it will be sweeter. If you add chopped walnuts, it will be a little chewier. If you add dried cranberries, It will be a perfect cookie for Thanksgiving.



Basic Recipe
2 cups certified gluten free rolled oats ( I get mine at Trader Joe's )
4 ripe bananas, mashed
4 tablespoons of olive oil 

2 teaspoons of cinnamon
1/2 cup add ins of your choice ( raisins, dried cranberries, chocolate chips, walnuts, etc.)

Directions
Preheat oven to 350 degrees
Mix gluten free rolled oats, mashed banana, oil and cinnamon with a spoon in a large bowl. ( batter will be chunky)
Add raisins (or any add- in of your choice), mix with spoon and allow to sit in refrigerator for at least 10 minutes (or up to 8 hours covered)

Drop spoonfuls onto cookie sheet and bake for about 15 minutes at 350 or until tops brown a little.

Step by Step

Assemble Ingredients

Add caption

Mix mashed banana, rolled oats, olive oil and cinnamon in a large bowl.

Eat immediately or store in a little baggies to keep them soft and chewy!


How to know if oats are gluten free click to read the article.

Variations: Using the same batter, fill muffin tins 3/4 full and bake for about 15 minutes. Cool and can be kept in a plastic bag for about 3 days. Since the recipe contains no sugar ( unless you use choc chips or sweetened dried fruit) it makes a great convenient breakfast on the run.


Disclaimer: If you are gluten free, check with your doctor before using gluten free oats. Some people may react to even gluten free oatmeal. Read my July 2010 post on gluten free oats.

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