Chewy and delicious Guilt-Free Oatmeal Raisin Cookies easily made with simple, wholesome ingredients, studded with raisins and naturally sweetened for the perfect healthy cookie you can enjoy for breakfast or serve as an after school snack!
Oh hey, remember me?  Well I actually happen to have some recipes to share with you now that I finally found time to cook! I’ve been battling the flu since this past weekend so my apologies that my recipe comes to you on a Wednesday. Major blogger FAIL I know. But hey, I promise this recipe was worth the wait!  Cheesy?
Yeah you’ll get over it.
Let me just begin by saying, these cookies have absolutely NO eggs, oil, sugar or butter…..BOOM. A winner in my book already. Now I’m well aware those ingredients pretty much encompass everything that people love about a cookie, but these taste insanely good and without the guilt! Believe it or not they taste a lot like banana bread, probably because bananas are used as the main component which hold all the ingredients together. I subbed plain Greek yogurt for the oil and sweetened these up with some vanilla extract, cinnamon and allspice. I promise you, this recipe is definitely worth saving and is great for a quick breakfast when you’re on the go. They also freeze really well too!
And a quick little update, I just saw a preview of my new blog design and can hardly wait to launch everything! I told my designer I wanted the gorgeous style of a wedding blog combined with delicious recipes and fun little details. She is definitely capturing my vision and I’m super excited to share everything with you all. Until then, I hope you enjoy these cookies!!
Guilt-Free Oatmeal Raisin Cookies
Ingredients
- 1 1/2 cup old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 cup mixed nuts, finely chopped (I used pecans, walnuts and almonds)
- 1 cup raisins
- 3 ripe bananas, mashed
- 1/4 cup plain Greek yogurt
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees F. In one bowl, combine rolled oats, coconut flakes, salt, cinnamon, allspice and chopped mixed nuts. Stir in raisins and set aside.
- In a smaller bowl, whisk together mashed bananas, Greek yogurt and vanilla extract until smooth and all lumps are gone. Pour over dry ingredients and mix well.
- Using a round cookie cutter (or shape with your hands), spoon mixture into the cutter pressing firmly then removing the cutter. Shape should keep form; do this until you have 20 cookies or you run out of batter. Bake at 350 degrees F for about 15 to 20 minutes and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try these! I’m all about healthy dessert alternatives that taste even better than the original version!!! 🙂
Not dumb at all Deborah! I measured a 1/2 cup after I chopped them 🙂
Dumb question alert! For the nuts, is it 1/2 cup mixed nuts before you chop them or after you chop them?
Ummmm I need these cookies in my life, asap. I guess I’ll be baking tonight! I’m a huge fan of your blog and cannot wait to see the new design 🙂
Fabulous recipe! I love these kind of cookies! Perfect for grabbing on the go!!
yumm this looks so good and I am always looking for some new baked good since we are gluten free. I am not a raisian fan but I feel like you could sub chocolate chips 🙂
These look DELICIOUS!! Can’t wait to try them 🙂
I am on an oatmeal kick lately. Looking forward to trying these. I keep almost everything on hand, so they’ll be easy to make!
I have to go gluten-free, and I’ve been dreading having to give up cookies. I’m definitely pinning this for a future cookie craving! 🙂
These look so tasty! Great recipe and I love that there’s no added flour or sugar. Thanks for sharing, Kelly!