Raspberry Oatmeal Cookies

5 from 6 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, lunchbox, Snack

Cuisine: Australian

Servings:

Calories: 137kcal

Author: Andrea Geddes

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