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
- Raspberry Breakfast Balls
- Fruity Baked Oatmeal Cups
- Banana Oatmeal Cookies
- Pistachio and Raspberry Muffins
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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Raspberry Banana Cookies
Ingredients
- 40g (¼ cup) Sultanas / Raisins
- 2 Ripe bananas
- 95g 1 cup Oats
- ¼ teaspoon 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
Nutritional facts
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