Raspberry Banana Cookies, made with only 4 ingredients, is a great recipe to make with kids. Sweetened only with fruit they also make a perfect baby-led weaning snack.
I love cooking with Finn and one of my favourite recipes to make with him is banana oat cookies. They are perfect for adapting, you can just alter the recipe depending on what you have in the house to use up. As long as you have the banana and oats as your base then you are sorted. This week we made a raspberry version using only banana, oats, raspberries and sultanas.
Cooking With Kids
The reason I love this recipe so much is that it is so easy for kids to make themselves and you don’t have to worry about them eating half the mixture before it is cooked (as my boys do every time).
For younger kids, you can measure out all the ingredients in cups and just get your kids to mash, tip the ingredients into the mixing bowl and mix. For older kids, you can get them to measure the ingredients themselves using the scales. Finn loves this and it has been great for his number recognition and is helping him start to build his understanding of place value.
These banana raspberry cookies are so quick to make. The first thing I do is pop the sultanas in a bowl and cover them with boiling water. I let them soak while I make the cookies and then drain them at the end, just before adding them to the mixture. This makes the sultanas plump and juicy and stops them from burning. I don’t recommend skipping this step as a burnt sultana has a bitter taste and is sure to put the kids off!
These cookies are so soft, making them perfect for kids and for baby-led weaning. They are great for breakfast, as a snack or to pop in a lunch box.
You May Also Like
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Raspberry Banana Cookies
Ingredients
- 40g (1/4 cup) Sultanas / Raisins
- 2 Ripe bananas
- 95g 1 cup Oats
- 1/4 tsp Cinnamon
- 100g 1 cup Frozen raspberries
Instructions
- Pre heat oven to 180C / 350F / Gas Mark 4
- Add sultanas into a bowl and soak in boiling water
- In a large mixing bowl, mash the bananas to a puree consistency.
- Add the oats & cinnamon and stir through. Add the raspberries and stir until the raspberries have broken down and incorporated into the mixture.
- Drain the sultanas and add to the mixture.
- Form tablespoon sized balls (add more oats if you need to make the mixture firmer) and place on a greased baking tray (I used coconut oil)
- Flatten the balls to form cookie shapes and cook for approx 15 mins.
- Allow to cool
Recipe Notes
Lauren says
how would you defrost and serve these after freezing them? do they need to be reheated or eaten cold after defrosting?
Amy says
Hi Lauren, my boys happily eat them cold. There is no need to re-heat 🙂
Meghan Brown says
My daughter is allergic to oats, can you recommend a substitute for the oats?
Amy says
I’d maybe try quinoa flakes but without trying I can’t say how it would turn out. I’d love to know if you try it 🙂
jeremy says
can I use aluminium foil to make the cookie?
Amy says
Do you mean cook on foil? Yes, that should be fine.
cade johnson says
I hated this recipe so much.
Amy says
Sorry you didn’t enjoy the cookies, Cade. What was it you didn’t like about them?
Faith says
I’m sorry my friend,Cade was messing around and didn’t mean to post that. It actually is very helpful for us.
Amy says
🙂
Amy Gilbert says
Slightly too tart for me will add some stevia or honey next time. Easy to make without a processor
Amy says
Hi Amy, thanks for the feedback. The great thing about this recipe is that it is easy to adapt. Honey would be lovely 🙂
Lorna says
These cookies were so nice and soft and easy to make, I loved that they are egg free
Amy says
Hi Lorna, so glad you enjoyed them and thank you for taking the time to let me know 🙂
Miranda says
Love this recipe, thank you! Trying to reduce my plastic usage as much as possible and kids snacks are such a big culprit so I’m trying to make my own as much as possible. I swapped the sultanas for frozen blueberries and also added a grated apple as my daughter had taken one bite and left it so I thought I’d chuck it in too. They’ve turned out great and the kids love them, thank you!
Amy says
Fantastic and great that you made use of the apple too!
Jasmin says
So easy to make but how would we store them? Freeze? Or if it fine to be just left in container?
Amy says
Hi Jasmin, I usually freeze them. They don’t last long at room temp so keep refrigerated if you don’t wish to freeze.
Jasmin says
Yes that’s what I have done although reheating them does not seem to give the same texture as when you take them out of oven! Maybe I need to just let it sit out for awhile before serving..
Emily says
Hi,
How many cookies did this make? Looks like a great recipe! Hoping to try it with my school cookery club!
Amy says
Hi Emily,
I’m so happy that you are making these with your school cookery club, I love kids getting involved with cooking healthier food. I can’t actually remember how many these make, sorry. I am slowly going back through my old recipes to update this information but haven’t got to this recipe yet.
Sandy says
Do you think i can use fresh strawberry? because finding other berry is very hard at my place.
Amy says
Hi Sandy, Strawberry should work, the colour won’t be as vibrant though. I make these with a variety of different fruits, the recipe is very adaptable.
jennifer says
how many cookies come out from above recipe as you dont state servings! looks yummy – thank you!!
Amy says
Hi Jennifer, I’m so sorry but I can’t remember. All my new recipes include this info and I am working my way through the old recipes, updating them to include all this kind of information. Sorry I can’t be more of a help just now,
Caroline Janas says
Just tried this on a whim and they are delicious; I made nine cookies about Jaffa cake size…I also added finely chopped apples. Delicious!
Amy says
Hi Caroline, so glad you liked them! Chopped apples sound like a delicious addition 🙂
Charlotte says
If I replace bananas what could I use instead? Shopping day is a few days away and have ran out of bananas! Thank you
Amy says
Hi Charlotte, I have only tried these with the banana so can’t say for sure. The banana is used for binding the oats together and also for sweetness. I wonder if apple sauce / puree would work..?
Sammi says
Looks delicious! I’m thinking of making these with my cooking class with my kids at school. How many servings does one recipe make??
Amy says
Hi Sammi, I love that you are making this with your class at school. I can’t actually remember how many they make, I’m sorry. I’m actually trying to go through my recipes to check all these details and update the recipe cards.
Cassandra Darwin says
These were perfectly sweetened for my Daughter who doesn’t like anything too sweet – I have made them a few times now and always a hit
Today I omitted the Saltanas because we only had a 20min window … it took less than 5 min to have them on the oven tray how amazing is that!
Thank you so much for this recipe x
Amy says
Thanks Cassandra, I love how quick and easy they are too!
Brona says
Fantastic for lunch boxes!!
My two kids loved these
I added a bit of coconut flakes
So tasty
Amy says
Great! Glad they were a hit with your kids and I love the addition of coconut flakes – yum!
Hannah says
Both my 3year old and 1 year old absolutely LOVE these. My eldest has loved getting involved and making the mixture turn pink!
Amy says
So lovely to hear that the kids enjoy making and eating these! Thanks for taking the time to comment
Katie says
Hi! We love this recipe. Just wondering, do they keep better in the fridge? Have been keeping them in a sealed pyrex at room temperature so they dont get too hard, but find they take on a funny smell. How long do they keep?
Mary says
I used blue berries instead of raspberry, cameout nutri delicious. Thanks for the recipe.
Amy says
Hi Mary, so glad you liked them and I’m loving the sound of the blueberry version – I’ll try that next time. Did they have a lovely blue / purple colour?
Kim says
Can quick oats be used?
Amy says
Hi Kim, I’m not sure how it would work with quick oats. The cookies gain all their structure from the rolled oats so I am unsure how they will hold up with quick oats. You wouldn’t need as long to cook and would maybe need more quick oats to soak up the moisture. Let me know if you try it and if it works…!
Phyllis says
How many bananas, how much oats recommended
Amy says
Hi Phyllis, the recipe is at the bottom of the page. You will need 2 ripe bananas and 1 cup (95g) oats.
Jo says
Hi,
Could you use blueberries instead of raspberries for these cookies?
Jo
Amy says
Hi Jo, I’ve never tried blueberries but this recipe is pretty flexible so it would totally be worth a try…let me know how they turn out!
Linda says
I used frozen forest fruits instead of raspberries because I happened to have those in the freezer and they worked fine.
Amy says
Great! I’ll try that next time!
Louise says
Ive made these with blueberry’s and they are lovely!
Amy says
Yummy, did they go a lovely purple colour?
Niamh says
Would these be ok for a baby starting off now? Lb is 6 months on sunday
Amy says
Hi Niamh, are you doing baby led weaning? If you are doing purees I wouldn’t recommend this at such a young age. I personally didn’t give anything like this until a little older as I tried to minimise the sweeter foods. I did make porridge fingers (https://www.healthylittlefoodies.com/porridge-fingers) but without any dried fruit.
anna says
Hi,
I love this recipe and would like to make a bigger batch but has anyone tried freezing these?
Thanks,
Anna
Amy says
Hi Anna, yes you can freeze them. So glad you enjoy the recipe. ??
Katy says
Have just made these for my little boy. They smell amazing! How would you freeze these? Is it always best to freeze your recipes and then wrap or wrap individually and then freeze?
Amy says
Hi Katy, Sorry for the late response. Yes you can freeze. Freeze on a baking tray in a single layer. Once frozen transfer to an airtight container and store for up to 3 months. 🙂
Zsofi says
Hi Amy, thanks for your recepies! This one taste also very good. Just perfectly enough sweet! I have put some more oats, my dough was to wet.
I am getting a fun of your recepies. 🙂
Amy says
Hi Zsofi, thank you. It is so lovely to hear you are enjoying the recipes and thanks for taking the time to give feedback. ?
Wee-Li says
Can I use fresh raspberries rather than frozen?
Amy says
Hi Wee – Li, yes of course. I hope you enjoy 🙂
Citra says
What is sultanas?
Amy says
Hi Citra, sultanas are dried grapes – similar to raisins.
Katie says
Are they necessary? Could make the recipe without?
Amy says
Not necessary at all, I often make them without. They are just in the recipe to add sweetness.
Dorota says
Excellent recipe! So easy to make and yet so tasty. I love that it does not call for sugar. Perfect for my little one. Thank you for sharing!
Amy says
I’m so glad they were a hit, Dorota, and thank you for the feedback x