Oat cookies with raisins are a great make-ahead recipe for those weeks when you need a quick-to-go breakfast or a healthy snack.

They are soft, naturally sweet, a little chewy, and made with very simple ingredients you probably already have at home.

oat cookies with raisins and chocolate

What are oat cookies

oat cookies with raisins

Oat cookies with raisins are small biscuits made with whole food plant-based ingredients. They are rich in dietary fiber, natural fats, and sugars, and don’t contain any refined ingredients.

The cookies are also very tasty, with a slightly chewy texture, and banana flavor. They are also very easy to make, with just a few minutes of work.

oat cookies with raisins

Ingredients & Substitutions

  • Rolled oats: sometimes known as old-fashioned oats.
  • Banana: we use it to make the cookies stick together, and also as a natural sweetener. You can replace banana with apple mousse.
  • Raisins: to add sweetness. You can replace raisins with other soft dried fruit, like figs, dates, apricots, prunes, and so on, but chopped up.
  • Almond milk: or any other milk.
  • Dark chocolate chips: this is optional, but welcome by most.

How to make oat cookies

In a bowl, mash a ripe banana with a fork until it becomes almost liquid. Add ½ cup (80 grams) of chopped almonds, ¼ cup (40 grams) of raisins, 1 cup (250 grams) of almond milk, and 2 cups (220 grams) of rolled oats.

mashing the banana in a bowl

Mix with a spoon, then cover with a plate and refrigerate overnight.

mixing the oat cookie dough

The next morning preheat the oven to 350F or 180C. Then on a baking sheet covered with parchment paper, arrange the oat mixture.

arranging the oat cookies on a baking tray

I use a spoon to arrange the mixture on the baking sheet, then I flatten them on top a bit to give them the shape of small cookies.

You’ll be able to make between 20 and 25 cookies. Bake for about 15 to 18 minutes, without letting them dry out too much, considering that while cooling they still dry out a bit.

close up oat cookies with raisins

Variations

To make even softer oat cookies with raisins, you can blend the oat mixture with an immersion blender, then shape the cookies, and bake them.

adding chocolate on top of the cookies

You can also add some pieces of dark chocolate on top of the cookies before baking to make them even more delicious, or put the chocolate directly into the dough.

close up oat cookies with raisins and chocolate

Storage

Let the oat cookies with raisins cool for a few minutes, then store them in a container preferably airtight so they remain nice and soft for four to five days.

storing the oat cookies

More breakfast recipes

close up oat cookies with raisins

Oatmeal peanut butter cookies

By: Nico Pallotta
4.80 from 5 votes
Oat cookies are a great make-ahead recipe for those weeks when you need a quick-to-go breakfast or a healthy snack.
They are soft, naturally sweet, a little chewy, and made with very simple ingredients you probably already have at home.
Prep Time: 10 minutes
Cook Time: 15 minutes
Optional Overnight Rest: 8 hours
Total Time: 25 minutes
Servings: 24 cookies
Course: Breakfast, Snack
Cuisine: Italian

Ingredients

  • 1 ripe banana mashed
  • ½ cup almonds chopped
  • ¼ cup raisins
  • 1 cup almond milk
  • 2 cup rolled oats
  • ¼ cup dark chocolate chips (optional)

Instructions 

  • To a bowl, add a ripe banana and mash it with a fork.
  • Now add chopped almonds, raisins, almond milk, and rolled oats. Stir to combine, cover with a plate and let the oats soak overnight in the refrigerator.
    Tip: If you don't have time to soak the oats, then blend the mixture with a hand blender, and you can skip the soaking time.
  • Preheat the oven to 350F (180C). Line a baking tray with parchment paper.
    Add a tablespoon at a time of the oat mixture onto the baking tray to make the cookies. Flatten the cookies with the back of the spoon. Optionally, top the cookies with dark chocolate chips.
    Tip: you can also blend the oat mixture with a hand blender if you want a less chunky oat cookie.
  • Bake for around 15 – 18 minutes, then let cool for 10 minutes and serve.
    Store in an airtight container or in a plastic bag for up to a week.

Nutrition

Calories: 59kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Potassium: 70mg, Dietary Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin B6: 1mg, Vitamin C: 1mg, Vitamin E: 1mg, Vitamin K: 1µg, Calcium: 30mg, Folate: 4µg, Iron: 1mg, Manganese: 1mg, Magnesium: 18mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.80 from 5 votes (5 ratings without comment)

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