Soft Banana Raspberry Oatmeal Cookies

Soft Banana Raspberry Oatmeal Cookies adapted from Chloe Langer’s E-Book. A vegan, quick and simple sugar-free treat made with just 3 ingredients!

Soft Banana Raspberry Oatmeal Cookies (vegan, sugar-free) |

Happy Friday guys – the weekend is nearly here! It’s also time for another Friday Treats post. This time with a recipe from an e-book that I was recently made aware of: Chloe Langer aka Gingerfitspo recently published Healthy Alternatives to your Favorite Comfort Foods, where she recreates favorite comfort food recipes in a more healthy way.* Amongst all the yummy dishes, this easy banana raspberry oatmeal cookie recipe just spoke to me – it’s done so quickly and the ingredients are so simple that it’s an ideal treat. And yes, Chloe knowsย that I’m posting one of her recipesย here. ๐Ÿ˜‰ I doubled her recipe and also had to bake it a bit longer (every oven is different!), but oh my, you would never guess that there is no added sugar in there. So let’s jump right into this 3 (or 4) ingredient cookie recipe!

*For my vegetarian/vegan readers: the book contains meat and fish dishes.

Soft Vegan Banana Raspberry Oatmeal Cookies |

Soft Banana Raspberry Oatmeal Cookies

Recipe adapted from Chloe Langer’s E-Book Healthy Alternatives to your Favorite Comfort Foods

Bakingย time: 20 Minutes | Yield: 10 cookies


  • 70 grams oats
  • 1 banana
  • 1/2 cup raspberries
  • 1 splash rice milk (optional)


Generally, it’s enough if you simply mash up the banana and oats and add in the raspberries, but I wanted the texture a bit finer, so here are the steps I took:

  1. Preheat your oven to 180ยฐC/360ยฐF.
  2. Put half the oats and the banana in a blender and whiz away – add a splash of rice milk if you need to (I needed).
  3. Add the rest of the oats and combine without pulverizing the oats (my blender has a pulse button, which I used for this).
  4. If you have fresh raspberries, add them in by hand, if you have frozen ones, you can add them in an pulse once or twice so they get mixed into the dough.
  5. Line a baking tray with paper or a baking mat and use a spoon to place the dough on it.
  6. Bake for about 20 minutes or until you can lift up the cookies with a spatula without breaking (the cookies will still be soft – unless you bake them much longer).

Soft Banana Raspberry Oatmeal Cookie (vegan, sugar-free) |

The cookies are quite moist and soft, so I would recommend eating them pretty quickly – but I don’t think you will have much of a problem with leftovers here ๐Ÿ˜‰ Enjoy and follow me on Facebook and Instagram, in case you are not already – you would make my day! ๐Ÿ™‚

If you enjoy this soft banana raspberry oatmeal cookies recipe (yes, quite a mouth full!), please share it with your friends ๐Ÿ™‚

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Soft Banana Raspberry Oatmeal Cookies (vegan, sugar-free) |

46 thoughts on “Soft Banana Raspberry Oatmeal Cookies

    1. Thanks for stopping by! They are very moist and soft cookies, so I would recommend eating them in a matter of 2-3 days. Probably storing them in the fridge would help them last a bit longer!

  1. I love simple, three ingredient cookies like these. I’ve never made anything with raspberries, so this will be a new one for me!

    1. Hey Kate, I love this kind of cookie too ๐Ÿ™‚ Raspberries give them such a delicious fresh fruitiness, I really enjoy it ๐Ÿ™‚

    1. Haha, yes – you can totally eat them for breakfast! Thanks for stopping by, Ashley ๐Ÿ™‚

    1. Hey Linh, those cookies are definitely a crowd pleaser ๐Ÿ™‚ They are so simple, yet so so good!

    1. Hm, how long did you bake them? And did you use a lot of raspberries? It could be that if you use a ton of raspberries that the cookies get a bit too moist and might stick. Usually though if you let them cool down, they should be really easy to get off the paper, as they set a bit more. Sorry, not much help here, this never happened to me when I made them!

  2. Just made these – they’re great – I am going to add a little honey next time to sweeten them up more, but they’re gorgeous, pink cookies (due to the raspberries), tasty and so healthy!

    1. Thank you so much for leaving your sweet feedback! I’m so glad you enjoyed them, and I agree, I love their color as well ๐Ÿ™‚

    1. Thank you so much, Kevin! I wonder where you read the 5 servings? Did you get here from Yummly? The recipe makes about 10 cookies, and I would say about 2-3 cookies are one serving ๐Ÿ™‚ Thanks for stopping by!

  3. I made a batch of these and ate them all.. in the span of 10 minutes… These are so good! ๐Ÿ™‚

    1. Hahaha, believe me, I’ve done that too ๐Ÿ˜‰ I’m so glad you enjoy them, Alexandra ๐Ÿ™‚ Thank you for stopping by and taking your time to let me know!

  4. I tired these 3 ways. One with Raspberries, one with Blackberries, one with Blueberries. All came out good. I think next time I’ll try a little Cinnamon and diced Walnuts

    1. Hey Tom, thank you for your feedback! I’ve never tried them with blackberries myself, I’m glad they turned out good. Cinnamon and walnuts sound like a great combination as well, let me know how they turn out, I need to try that as well ๐Ÿ™‚

  5. i was confused by the 70 grams of oatmeal, that equals about 2.5 oz…..not enough even for 10 cookies. anyway, i just kept adjusting as i went along and ended up with a pretty good treat…..

    1. Oh that’s interesting! I have no idea about oz as measurements, and I would have to make them again with those measurements to see if I can still get 10 cookies out of it. I know I did that time. Often now I just use 1 cup of oats, which works fine too. But you already did the right thing, just add in ingredients as you go, when it doesn’t fully work out for you. Thank you for your feedback! ๐Ÿ™‚

    1. Not every combination will work the same! You can replace the raspberries with pretty much every kind of berry, that should work fine. I would not replace the banana, because it’s important for the consistency. Hope this helps ๐Ÿ™‚

  6. Hi ๐Ÿ™‚
    I’ve wanted to bake those little spoonfullofyumminess ^^ for quite some time now and this weekend I tried it out.
    But unfortunately they turned out rather spungy and soft and they almost taste of nothing, I’m afraid, what could I’ve don wrong?
    I may have pulsed the oats too long in my vitamix but do you think that destroyed them?
    I even mixed a spoon full of nut butter into the dough, for taste, but didn’t really work.

    Do you think I could toast them in the toaster to make them a bit crunchy? and how do you think could I bring out the flavour of these cuties;D?

    Thanks a lot for the recipe, after all they’re a good idea and also still sound very delishes, maybe it was just bad luck:).

    1. Hi Sarah, sorry that I didn’t reply earlier – somehow the comment ended up in my spam folder. ๐Ÿ™ If you use a Vitamix, I would really only pulse them for a minimum amount of time, as a Vitamix is so super powerful! You could also just mash everything up by hand, which gives the cookies more texture. Did you make sure to use really ripe bananas? If the bananas don’t taste of much (yet) they could be the culprit too. For the spongy and soft feeling – they are definitely not crunchy cookies, but they shouldn’t be spongy either. Trying to gently toast the oats could help, but I have never tried that. I hope this helps and you can enjoy those little healthy snacks ๐Ÿ™‚

      1. Thank you so much. This actually helps a lot. Definately going to try it again:D.
        Means a lot to me, your response.

        Your recipes are just so beautiul to look at, and always sound very promising.

        Thanks a lot!
        Have a great weekend
        Lots of love

  7. Thanks for this! I used cherries instead of raspberries (didnโ€™t have raspberries to hand) and they tasted great!!

  8. Hi! I wanted to try these cookies, but I can’t eat raspberries.. so is it possible to substitute it for strawberries?

    1. Hi, I haven’t tried this – they have a different texture, so I don’t know how they will turn out. But I would suggest to simply try it. ๐Ÿ™‚

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