Snack

Banana, Oat and Raisin Cookies

Name: Banana, Oat and Raisin Cookies
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 2 medium, about 200 g Banana; 100 g Gluten-free oats; 30 g Raisins; Half a teaspoon Ground cinnamon; A pinch Salt

Two ripe bananas, gluten-free oats and raisins, nothing else to speak of. No milk, no nuts, no added sugar. 109 kcal a cookie.

Calories: 109kcal
Protein: 3g
Fat: 1g
Carbs: 21g

Per serving, makes 6. 10 minutes of work, then 15 minutes in the oven. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Banana, Oat and Raisin Cookies, plated and ready to serve. — The finished recipe. Banana, Oat and Raisin Cookies

Ingredients 1 to 5 for banana, oat and raisin cookies arranged separately on a dark worktop. — Ingredients 1 to 5. 2 medium, about 200 g Banana (Brown and spotty. This cookie has no other sweetness and an underripe banana makes a dull one. Peeled weight. A medium banana is about 100 g without the skin.). 100 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.). 30 g Raisins. Half a teaspoon Ground cinnamon. A pinch Salt

Banana, Oat and Raisin Cookies, preparation step 1: Heat the oven to 180°C and line a baking tray with paper. — Step 1. Heat the oven to 180°C and line a baking tray with paper.

Banana, Oat and Raisin Cookies, preparation step 2: Mash the bananas thoroughly, then stir in the oats, raisins, cinnamon and salt until the oats are coated and the mix is thick. — Step 2. Mash the bananas thoroughly, then stir in the oats, raisins, cinnamon and salt until the oats are coated and the mix is thick.

Banana, Oat and Raisin Cookies, preparation step 3: Drop six heaped spoonfuls onto the tray and flatten each to about a centimetre thick. They do not spread, so shape them how you want them. — Step 3. Drop six heaped spoonfuls onto the tray and flatten each to about a centimetre thick. They do not spread, so shape them how you want them.

The finished banana, oat and raisin cookies. — Step 4. Bake for fifteen minutes until the edges are golden and the tops feel dry. Cool on the tray; they firm up as they cool.

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Ingredients

Banana2 medium, about 200 g
Brown and spotty. This cookie has no other sweetness and an underripe banana makes a dull one. Peeled weight. A medium banana is about 100 g without the skin.
Gluten-free oats100 g
Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.
Raisins30 g
Ground cinnamonHalf a teaspoon
SaltA pinch

Method

Heat the oven to 180°C and line a baking tray with paper.
Mash the bananas thoroughly, then stir in the oats, raisins, cinnamon and salt until the oats are coated and the mix is thick.
Drop six heaped spoonfuls onto the tray and flatten each to about a centimetre thick. They do not spread, so shape them how you want them.
Bake for fifteen minutes until the edges are golden and the tops feel dry. Cool on the tray; they firm up as they cool.

Worth knowing

These are soft and chewy rather than crisp, more oat than biscuit. They keep for three days in a tin and longer in the fridge.
Two ingredients are doing everything. Oats are the structure and banana is the binder and the sugar, so the ripeness matters.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.