On-the-Go Oatmeal Raisin Banana Breakfast Cookies
Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies are made with ripe bananas, quick oats, chia seeds, coconut sugar, and raisins. These easy-to-make breakfast cookies are naturally sweetened and perfect for busy mornings. A wholesome, gluten-free recipe you’ll enjoy making again and again!
Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies are the perfect solution for busy mornings when you need something quick, satisfying, and homemade. With simple ingredients like ripe bananas, quick oats, chia seeds, coconut sugar, and raisins, this recipe is a go-to favorite in my kitchen. You’ll love how these cookies come together easily with pantry staples, providing a wholesome treat that’s packed with flavor.
This recipe is made with care, and with a few time-saving techniques, you’ll have a batch ready to enjoy in no time. Plus, it’s gluten-free and naturally sweetened, making it a recipe you’ll reach for over and over again.
Why You’ll Love This Easy Oatmeal Raisin Breakfast Cookies Recipe
- Perfect for busy mornings: These gluten-free oatmeal raisin banana breakfast cookies are great for a grab-and-go breakfast or snack.
- Naturally sweetened: Made with ripe bananas and coconut sugar, these cookies offer natural sweetness without refined sugar.
- Packed with wholesome ingredients: Quick oats, chia seeds, and raisins provide fiber and nutrients to keep you satisfied.
- Easy to make: Simple ingredients come together quickly, making this recipe a breeze for any home cook.
Ingredients & Substitutions
Here is everything you need to make the best breakfast oatmeal raisin cookies recipe:
Bananas: Use unsweetened applesauce or mashed sweet potatoes if you don’t have bananas.
Extra light olive oil: Swap with coconut oil, avocado oil, or melted butter for a different flavor.
Egg: For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Chia seeds: Ground flaxseeds can be used in place of chia seeds for a similar texture.
Apple cider vinegar: White vinegar or lemon juice can work as alternatives.
Vanilla extract: Almond extract or maple syrup adds a different flavor twist.
Quick oats: Rolled oats can be used, but the texture may be a bit chewier.
Coconut sugar: Substitute with maple syrup, honey, or brown sugar, depending on your preference.
Raisins: Use dried cranberries, chopped dates, or dried cherries for a variety of flavors.
How to Make My Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies Recipe
Step 1: Mash Your Bananas
You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender.
If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.
Step 2: Add the Dry Ingredients
Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
Step 4: Scoop the Cookies
Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.
Step 5: Bake and Cool
Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.
Helpful Recipe Notes
Let the batter sit: Let the cookie batter sit for five minutes before baking. This helps the chia seeds absorb moisture and creates a thicker dough.
Flatten the cookies: These cookies won’t spread during baking, so be sure to flatten them before putting them in the oven.
Customize the mix-ins: Feel free to add your favorite mix-ins like nuts, seeds, or chocolate chips to enhance the flavor and texture.
Delicious Serving Suggestions
- On-the-go breakfast: Enjoy these cookies as a quick and easy breakfast for busy mornings.
- Snack for kids: Pack them in school lunches for a healthy, tasty snack that kids will love.
- Post-workout snack: The combination of oats, chia seeds, and raisins makes these cookies a great post-workout snack.
- With yogurt: Serve alongside a bowl of Greek yogurt for added protein and a complete breakfast.
- Spread with nut butter: Add a spread of almond or peanut butter for an extra boost of flavor and healthy fats.
- Frozen treat: Freeze the cookies and enjoy them straight from the freezer as a cold snack.
Do you love bananas? Check out more of my easy and nutritious banana breakfast recipes:
Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies
Ingredients
WET INGREDIENTS:
- 2 ripe bananas
- 2 tablespoons oil extra light olive oil is my fave
- 1 egg
- 2 tablespoons chia seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
DRY INGREDIENTS:
- 1-1/2 cups quick oats
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F.
- You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender.
- If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.
- Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
- Add the raisins and gently mix with a spatula until all the ingredients are evenly distributed. The mixture will not look like typical cookie dough. It will be much wetter. Let the batter sit for five minutes. This will allow time for the chia seeds to soak up some of the moisture.
- Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.
- Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.
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