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
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 kid-friendly inspiration on Pinterest and Instagram.
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
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...!