These sugar-free oatmeal walnut raisin cookies are the perfect guilt-free treat. Sweetened naturally with ripe banana and packed with hearty oats, crunchy walnuts, and juicy raisins, they come together in minutes and bake into soft, golden bites of comfort. Ideal for snacks, breakfast, or a healthy dessert, this recipe is easy, nourishing, and kid-approved.
Why You’ll Love This Recipe
Naturally sweetened – no added sugar
Ready in under 20 minutes
Gluten-free (if using certified GF oats)
Perfect for breakfast, snacks, or school lunches
Recipe Origins
This wholesome cookie recipe draws inspiration from simple, homemade snacks that rely on whole ingredients. It’s common in health-conscious households and makes a great addition to any clean-eating plan.
Nutrition Information
Calories: 90
Fat: 4g
Carbohydrates: 12g
Protein: 2g
Sodium: 40 mg
Quick Facts
Preparation Time: 5 min
Cooking Time: 15 min
Servings: 10 cookies
Difficulty: ⭐
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. You can freeze them for up to 2 months. Reheat briefly in the oven or enjoy as-is.
Serving Suggestions
Serve with coffee or tea for an afternoon snack
Pair with Greek yogurt and fruit for breakfast
Pack in school lunches or gym bags as a healthy on-the-go bite
Common Mistakes
Using unripe banana: results in bland flavor
Skipping salt: reduces depth of flavor
Overbaking: leads to dry, crumbly texture
Recipe Variations
Nut-Free: Omit walnuts or use sunflower seeds
Extra Fiber: Add 1 tablespoon of chia or flax seeds
Chocolate Version: Add sugar-free dark chocolate chips
Spiced Twist: Add nutmeg or cardamom for complexity
Frequently Asked Questions
Can I replace the banana?
Yes, use unsweetened applesauce or mashed sweet potato as a substitute.
Are these cookies crunchy or soft?
They’re soft and chewy. Bake a few extra minutes if you prefer crisp edges.
Can I make them vegan?
Yes. Use a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of a regular egg.
Ingredients
- 1 cup rolled or quick oats
- 1 ripe banana, mashed
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup chopped walnuts
- 1/3 cup raisins
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
1- Preheat the oven to 350°F (180°C)
2- In a mixing bowl, mash the banana until smooth
3- Add the egg and vanilla, and mix until combined
4- Stir in the oats, cinnamon, baking powder, and salt
5- Fold in the chopped walnuts and raisins
6- Scoop spoonfuls of dough onto a greased or lined baking sheet
7- Gently flatten each cookie with the back of a spoon
8- Bake for 12–15 minutes until lightly golden
