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.
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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
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..
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 🙂
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 🙂
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?