Healthy Peanut Butter Oatmeal Raisin Cookies that are vegan and gluten free, some seriously delicious breakfast cookies for kids and grown-ups alike. They have no refined-sugar added, no flour, and make a fantastic afterschool snack. Or even some healthy breakfast cookies to be enjoyed on the go.
Cookies make a fantastic treat no matter the time of the day. Now, there are healthy and not so healthy cookies, either vegan or vegetarian, in any possible shape and size.
These healthy oatmeal cookies are made with no flour, but everyday oats that are usually used for porridge. You could, however, add the jumbo oats as well, you’ll just have a different texture then. And there is no need whatsoever for added sugar, since the sweetness comes from the bananas, raisins and maple syrup. Trust me, they are sweet enough.
You can even give up using the maple syrup if you like, that would not be a problem at all. It only depends on your taste buds, and how sweet you like your cookies to be. If the maple syrup is replaced with honey, people might argue the cookies won’t be vegan anymore (whatever!). Also, be mindful that honey is not suitable for babies under 1, so just leave it out in this case.
How to make the best banana oatmeal cookies
Choose ripen bananas for these oatmeal cookies, the more ripen, the better. They will add more sweetness, and a smoother texture too. Plus, it helps you get rid of those nearly black bananas you no longer fancy eating. So a win-win situation here. The ingredients we need are:
- bananas (mashed)
- peanut butter (either smooth or crunchy, up to you)
- maple syrup (or honey)
- optional: vanilla or almond extract – you can totally leave it out if you don’t have any
All you have to do is mix everything together, line 2 baking trays with non-stick baking paper, and scoop out 9-10 balls that will be flatten in the shape of cookies. In the oven for about 20 minutes, and that’s the job done!
What kind of texture do the peanut butter oatmeal cookies have?
Unlike the cookies that use butter and refined sugar that make them rather crispy, these oatmeal cookies are soft on the inside, which makes them perfect to be munched by little ones too.
Once the cool down, they keep their soft texture, although they are baked to perfection and are slightly crunchy on the outside. The banana and peanut butter not only bind them together nicely, but they also add the right amount of moisture.
How to store these homemade cookies
Once the cookies have cooled down, they can be added to an air-tight container that will keep them moist and fresh for at least one week. Although I doubt they will survive that long, we demolished ours the very same day. Even if they are left on a plate, they will still keep their nice texture, but it’s best to be stored properly.
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Healthy Peanut Butter Oatmeal Raisin Cookies that are vegan and gluten free, some seriously delicious cookies for kids and grown-ups alike. They have no refined-sugar added, no flour, and make a fantastic afterschool snack. Or even some healthy breakfast cookies to be enjoyed on the go.
- 3 bananas
- 1 cup oats
- 3 tbsp smooth peanut butter (or crunchy peanut butter)
- 3 tbsp maple syrup (or honey)
- 1/4 cup raisins
- 1 tsp vanilla extract (option)
Peel the bananas, then use a fork to mash them until smooth.
Add the oats, raisins, peanut butter and maple syrup, plus vanilla extract if using, and mix well to combine.
Pre-heat the oven to 200 degrees Celsius (390 Fahreneheit).
Line 2 baking trays with non-stick perchament paper.
Scoop one tablespoon of the oatmeal mixture, and shape into a cookie.
Depending on the size, you should get 9-10 cookies.
Bake for 20 minutes.
Serve warm or cooled down.