Healthy raspberry oatmeal cookies, made with rolled oats, frozen raspberries, banana and chia. Ready in 15 minutes, they taste like baked oatmeal and are the perfect afternoon snack or healthy treat to pack into kids’ lunchboxes.
Why you’ll love this recipe
- Quick and easy – no beating or chilling dough required. Everything comes together in one bowl in around 15 minutes.
- Nutritious ingredients – perfect for kids and healthy snacking. No nasty ingredients; just fruit, oats and chia seeds. They are also vegan friendly, being naturally egg-free and dairy-free.
- Versatile – while I’ve used raspberries, you can use any fresh or frozen berries of choice.
- Flourless – they can be made gluten-free by using gluten free certified oats.
- Perfect for healthy snacking – they are a lovely, soft cookie that are similar in texture to baked oatmeal. Perfect for a healthy snack when you’re craving something sweet.
- Freezer friendly – make a batch or two and keep them in the freezer, perfect for packing into lunches. They also make a great breakfast biscuit, ready for a meal on the run!
- A great way to use up spotty bananas!
* These cookies are not like regular cookies made with sugar, butter and oils. They are a healthy cookie, held together with fruit and oats. They have a soft, chewy texture similar to baked oatmeal. Similar to baked oatmeal bites, rather than a regular, crunchy cookie.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Rolled oats – either rolled oats or quick oats work in this recipe. Oats provide chewiness and texture to the cookies. While quick oats will cook a little faster than rolled oats, they also make a denser cookie. Use gluten-free certified oats, if you need them to be gluten free.
- Frozen raspberries – to flavour the cookies. When mashed, they also help to bind the mixture. I use frozen raspberries, but you can actually use any type of soft, fresh or frozen berry. Blackberries, strawberries, blueberries or raspberries crush easily and therefore all make great options. If you use strawberries, fresh are best as frozen strawberries can be harder to crush.
- Bananas – to bind the cookies and add sweetness. Ripe, soft and spotty bananas work best in this recipe. The spottier they are, the sweeter the cookies will be. Don’t use underripe bananas, as they are too hard to mash and won’t blend into the cookie mixture.
- Chia seeds – add vitamins and healthy omega-3 fatty acids, minerals and antioxidants. Chia seeds can be found in supermarkets and health food stores. Black or white chia seeds can be used.
- Currants – add sweetness and texture. If preferred, you can swap for any other finely chopped, dried fruit.
*These cookies are naturally sweetened by fruit only. But you also have the option of adding a little maple syrup if you like them a little sweeter.
Step by step instructions
- Mash the raspberries and banana together in a large bowl.
- Add the remaining ingredients and mix until completely combined.
- Shape the mixture into cookies. This recipe makes 6-8 cookies, depending on the size you want them. They will not flatten as they bake, so need to be moulded by hand into cookie-shapes before putting them in the oven.
- Bake.
**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.
Expert tips
- Make sure the bananas are overripe, soft and spotty. Spotty bananas will give the sweetest flavour and will also mash nicely into the mixture.
- These cookies don’t have the same texture as regular cookies made with flour, oils, butter, eggs and sugar. Using mashed fruits to bind them and containing soft oats, they have a soft and chewy consistency similar to baked oatmeal.
- If you prefer them a little sweeter, add 1-2 tablespoons of maple syrup or honey.
- How to tell when they are ready – the cookies will become slightly puffed and will feel firm on the outside and soft in the middle when they are ready. This usually takes around 10-12 minutes.
- The mashed fruit binds the cookies, mash it as smooth as possible before adding the remaining ingredients.
FAQs
They can be frozen for up to 3 months. Let the cookies cool completely on a wire rack before wrapping them and storing them in an airtight, freezer-safe container. To thaw, place them in a container in the fridge overnight, or at room temperature for 30-60 minutes.
Store these cookies in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
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Raspberry Oatmeal Cookies
Ingredients
- 2 spotty bananas 160 grams, when peeled
- 1 cup frozen raspberries 150 grams. Or use any fresh or frozen berries of your choice.
- ¼ teaspoon cinnamon
- 2 tbsp chia seeds
- ¼ cup currants or sultanas, or other dried, chopped fruit
- ¼ cup desiccated coconut or shredded
- 1 ½ cups rolled oats 160 grams. Use gluten-free certified oats if you require the cookies to be gluten free.
Instructions
- Pre-heat oven to 180 °C (350 F). Line a baking tray with baking paper.
- Mash the banana and berries together until the berries are crushed and the mixture is mostly smooth.
- Add all of the other ingredients and stir together until combined.
- Roll the mixture into 6-8 balls and use your hands to gently flatten and mould them into cookie-shapes.
- Bake for 10-12 minutes, until slightly browned and firm on the outside and soft in the middle.
- Transfer to a wire rack and allow to cool completely. Store in an airtight container in the fridge for up to 5 days, or store in the freezer for up to 3 months.
Notes
- Make sure the bananas are overripe, soft and spotty. Spotty bananas will give the sweetest flavour and will also mash nicely into the mixture.
- These cookies don’t have the same texture as regular cookies made with flour, oils, butter, eggs and sugar. Using mashed fruits to bind them and containing soft oats, they have a soft and chewy consistency similar to baked oatmeal.
- If you prefer them a little sweeter, add 1-2 tablespoons of maple syrup or honey.
- How to tell when they are ready – the cookies will become slightly puffed and will feel firm on the outside and soft in the middle when they are ready. This usually takes around 10-12 minutes.
- The mashed fruit binds the cookies, mash it as smooth as possible before adding the remaining ingredients.
- Freezing; They can be frozen for up to 3 months. Let the cookies cool completely on a wire rack before wrapping them and storing them in an airtight, freezer-safe container. To thaw, place them in a container in the fridge overnight, or at room temperature for 30-60 minutes.
- Storage; Store these cookies in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
- Please note that the nutrition information is based on the mixture being divided into 8 cookies, with one cookie being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cookies.
- This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in July 2019, but was re-published with new information, helpful tips and photos in November 2022.
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