A guilt-free, homemade treat with bananas, oats, raisins, and a hint of cinnamon. These Low Fat Banana Raisin Oatmeal Cookies are just as wholesome as they are delicious.
Alright, I’ll admit it—this recipe has a bit of a nostalgic pull for me. Every time I make these, it reminds me of those days when my mom and I would throw whatever we had in the pantry into a mixing bowl. We’d end up with oatmeal cookies packed with, well, surprises. Some were hits, some…not so much.
Fast forward a bit, and I’m all about finding ways to keep those comforting flavors alive while making something a little lighter, a little more “adult,” if you will. This recipe, with bananas, oats, and just the right amount of sugar, strikes that perfect balance. Soft, chewy, and sweet with just a hint of spice from the cinnamon—honestly, it feels like you’re eating a warm hug.
These cookies have that incredible ability to transport me back to those kitchen moments without a hint of guilt. There’s something about a snack that tastes like it should be “off-limits” but isn’t, that’s pure magic. And trust me, I’m here for it.
What makes this Low Fat Banana Raisin Oatmeal Cookies recipe truly special?
Well, first off, the flavor. You get this great natural sweetness from the bananas—no need to pile on extra sugar. It’s got that soft, chewy texture too, thanks to the oats and raisins, which makes each bite, I dunno, kind of satisfying in a way that’s hard to explain unless you’re a cookie lover.
And can we talk about the calories? Each cookie clocks in under 100 calories, so there’s really no reason to feel bad about grabbing one (or three). Plus, these cookies are super adaptable, like the ultimate pantry cleanout project. You can swap the nuts for whatever you’ve got on hand or throw in some chocolate chips if you’re feeling wild. And they’re quick to whip up—less than half an hour from start to finish!
What You Need To Make This Low-Fat Banana Raisin Oatmeal Cookies Recipe
These cookies are pretty much all pantry staples. But a few of these ingredients really bring out the flavor and texture we’re going for. Here’s what you’ll need and why each one matters.
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- All-purpose flour: This keeps the cookie from falling apart and gives it that light but chewy structure.
- Bananas: Get the overripe ones—the ones you’re about to toss. They add a natural sweetness and keep things nice and moist without needing too much butter or sugar.
- Quick oats: They’re a bit lighter and blend better than old-fashioned oats, so you get that classic oatmeal cookie vibe without the weight.
- Sugars (brown and white): Brown sugar adds that little hint of caramel flavor, and regular sugar crisps up the edges just right.
- Raisins: A little chewy, a little sweet. Honestly, they make each bite more interesting, like a “prize” in every cookie.
- Pecans: They add a satisfying crunch, but you can totally go with whatever nuts you like, or skip them entirely.
Steps To Make Low Fat Banana Raisin Oatmeal Cookies
Sure, baking cookies might seem straightforward, but the little details make a difference here. Follow along, and you’ll get that perfect soft-on-the-inside, crispy-on-the-edges cookie.
- Preheat and Prepare: Start with your oven at 350°F. This way, the cookies bake up even and don’t flatten out like pancakes. Line a baking sheet with parchment paper or spray it lightly so nothing sticks.
- Dry Ingredients: In a medium bowl, whisk up your flour, salt, baking soda, baking powder, and cinnamon. Simple stuff, right? But it keeps everything light and gives a little kick of warmth from the cinnamon. Set it aside.
- Creaming the Butter and Sugars: Beat the softened butter with the brown and white sugars until it’s light and fluffy. This gives the cookies that perfect “melt in your mouth” texture. Add the vanilla, egg, and mashed banana, but just mix until it’s combined—you don’t want to overdo it.
- Combining the Dough: Gently fold in the dry ingredients, oats, raisins, and pecans. Here’s the thing: too much mixing makes cookies tough, so just go until it’s combined. The dough will look a bit loose—that’s good!
- Shaping and Baking: Scoop out tablespoon-sized portions and place them on your baking sheet with space between each for a little room to spread. Bake for about 10-13 minutes, just until the edges start to turn golden. Take ‘em out even if they look a little soft.
- Cooling and Enjoying: Let them cool on the baking sheet for a minute to firm up, then move them to a wire rack. And hey, if one “accidentally” falls apart, you get to taste-test!
Storage Options:
If there’s any left after the initial cookie frenzy, these are easy to store. At room temp, keep them in an airtight container, and they’ll be good for up to five days. For longer storage, pop them in a freezer bag and freeze for up to three months. When you’re ready, they’ll thaw nicely at room temp, or you can zap them in the microwave for 10 seconds to bring back that fresh-out-of-the-oven softness.
Variations and Substitutions:
The beauty of these cookies? They’re practically a blank canvas. Here are a few ways to switch things up.
- Nuts: Swap pecans for walnuts, almonds, or hazelnuts for a different crunch.
- Dried Fruit: Raisins are classic, but try dried cranberries, cherries, or even chopped apricots if you want to mix things up.
- Chocolate Chips: For the chocolate lovers out there, a handful of semi-sweet chips can go a long way.
- Flour Substitutes: Want to get adventurous? Use half whole wheat flour or even a gluten-free blend.
- Sugar Swaps: Try coconut sugar or even maple syrup instead of brown sugar—just know it’ll slightly change the texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Low Fat Banana Raisin Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter softened
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup mashed very-ripe banana
- 2 cups quick oats
- ¼ cup raisins
- ½ cup pecans chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lightly spraying it with cooking spray or lining it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium mixing bowl, sift together the flour, salt, baking soda, baking powder, and ground cinnamon. Stir until thoroughly combined, then set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream the softened butter with the light brown sugar and granulated sugar. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Wet Ingredients: Blend in the vanilla extract, large egg, and mashed banana until the mixture is smooth and creamy. Ensure all ingredients are well-incorporated, but avoid overmixing.
- Combine with Dry Ingredients and Add Mix-Ins: Gradually fold the dry ingredients into the wet mixture. Add the oats, raisins, and chopped pecans, stirring just until combined to avoid a tough cookie texture.
- Shape and Bake: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, ensuring adequate space between each for spreading. Bake for 10-13 minutes, or until the edges are golden brown. The cookies should still be slightly soft when removed from the oven.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. Once completely cooled, they are ready to be enjoyed.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
