Easy Vegan Oatmeal Raisin Cookies (5 Ingredients)

Easy-to-make Vegan Oatmeal Raisin Cookies in a white bowl.

5 from 7 votes

Easy Vegan Oatmeal Raisin Cookies (5 Ingredients)

One-bowl, easy vegan oatmeal raisin cookies. 5 ingredients and gluten-free. Start your day with these healthy, chewy oatmeal cookies. They're perfect for breakfast on the go, and freezer-friendly.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: large cookies

Calories: 349kcal

Author: Nisha Melvani

Ingredients

2 cups mashed ripe bananas (6 to 7 medium bananas)
4 cups rolled oats
1 cup peanut butter or almond or cashew butter, sunflower seed butter, or tahini
¾ cup raisins or to taste
½ teaspoon baking soda
¾ teaspoon cinnamon (optional)

Instructions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or use a nonstick sheet.
Mix the mashed bananas with the rolled oats and peanut butter in a large bowl until fully incorporated.
Add the raisins, baking soda, and cinnamon (if using). Mix well to combine.
Form cookies: Use about ⅔ cup measurement for each cookie. Using your hands, form balls with the cookie dough. Transfer the balls onto the lined baking sheet, placing them about 2 inches apart. Press down on each ball to flatten into a cookie shape.
Bake for about 15 minutes, or until golden brown and warmed through. Set aside to cool for 5 minutes.

Notes

To make smaller cookies: Use ⅓ cup measurement and bake them for about 12 minutes. These will be one-half the calories.
For nut-free, use tahini or sunflower seed instead of peanut butter.
For gluten-free, use gluten-free rolled oats.
Storage: Refrigerate remaining cookies in an airtight container for up to one week. Or freeze them in a freezer-safe container in layers, separated by parchment paper so they do not stick, for up to 6 months.
To reheat: Warm them in the microwave on high for 30-second intervals, or bake them at 350ºF in the oven, until warmed through.

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