Peanut Butter Banana Oatmeal Raisin Recipe -
Peanut Butter Banana Oatmeal Raisin Recipe
  • READY IN 45 mins

Peanut Butter Banana Oatmeal Raisin

Recipe by  

"These cookies are a delicious combination of flavors."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    10 mins
  • COOK

    17 mins

    45 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
  3. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2004

EXCELLENT!!I made some changes though. Read other reviews about dryness I think I solved that. First of all I used 3 very ripe bananas instead of 1 that increases moisture quite a bit. I heaped the peaunt butter I used 2 whole eggs instead of just the whites. Also I used 1 cup of the wheat flour and 1 heaping cup of the white flour. I added 1/2 tsp salt and skipped the raisins. They were cakelike but tons of PB and banana flavor, so good. And the oatmeal made them chewy. Also I cooked them at 350 for about 8-9 minutes but I have a hot oven you just gotta watch them and don't overcook. Thanks for a great recipe Gretchen!!:>)

Most Helpful Critical Review
Nov 27, 2009

I think this recipe had lots of potential but I really had to modify it to make it a five star. I used 2 bananas (really ripe) I used only 1/4 cup sugar (actually I used Splenda) and left the brown sugar at 1/2 cup. I used 2 whole eggs instead of just the whites. I only used 1 cup flour and used 2 cups of oats. I used 1 1/2 tsp baking soda. I added 1 tsp cinnamon and 1 tsp vanilla. I omitted the raisins. I baked mine at 350 for 9 minutes (using about 1 heaping TBSP of batter per cookie and flattening slightly). This higher heat/less time made the outside nice and crispy but the center was melt in your mouth! I think next time I would also add some chocolate chips.


123 Ratings

May 11, 2006

So basically these cookies are amazing and delicious. For those who want a definite banana flavor to these, make sure you use a brown, overripe banana and you'll get the nice taste of it in the cookies. I did make some modifications, and they still came out excellent. First I cut back on the white sguar by 1/4 cup, added 1 t cinnamon, used chunky PB and left out the raisins entirely. I baked these at 325 for about 18 minutes and they were just perfect. With my modifications there are 114 calories/cookie with almost 3 grams of protein and 2 grams of fiber. Super tasty, will make again and again.

May 02, 2007

This is an awesome recipie for using old bananas. I made a few changes and still the cookies turned out extremly well- I used 2 1/2 very ripe bananas,3/4 cup light brown sugar, only 1/4 cup of white sugar, (to give a chewy texture) 2 whole eggs, 1 1/2 cups self rising flour - I didn't have any other kind, 1 cup of instant oats and 1 cup of raisins... I mixed ingredients according to directions then put the dough into the refridgerator for 10 minutes to chill, used a silicone baking mat, then baked at 350 degrees for 9-12 minutes. My cookies came out wonderfully and had a cake like texture but I didn't mind at all. Great recipie. Thanks.

Sep 24, 2007

these are my favorite healthy cookies and i make them all the time! i make some alterations: i cut back on the white sugar (only 1/4 cup) but keep the 1/2 cup brown sugar, and i use 1 cup of whole wheat flour and 2 cups of oats. this makes the cookies softer and more moist. if cookies don't flatten on their own, you can flatten with a fork before baking. they make a GREAT snack!!!

Feb 10, 2011

I had to omit, add and cheat a bit with this recipe, but it still turned out fantastic! I used two bananas, about a cup of peanut butter, two whole eggs and did not add in raisins because I was out. I love that these cookies are healthy, don't require any butter, so I feel a bit less guilty letting my girls, and myself, munch on a few at a time. I will definitely try to make this as written. =)

Feb 23, 2005

Yum! I love the consistency of these cookies - crispy/crusty on the outside and chewy inside. I used 3 bananas, which sweetened them enough where I can probably reduce the sugar next time. Beware if you increase the bananas, though - the peanut butter flavor won't come through as much. Adding some chopped peanuts might do the trick. Also, I subsituted Splenda for all of the sugar, added the yoke from one of the eggs, and added 1/4 cup of ground flaxseed. Half a cup of raisins was plenty, especially if you plump them first (I covered them with water and microwaved for 30 seconds). These could also use a pinch of salt but were fine without. Overall, these were a terrific, wholesome snack and were perfection with a glass of milk!

Jan 24, 2004

This is a VERY yummy cookie. I read through the other reviews and this was what I modified: I used 2 eggs not just whites. I used 1cup wheat and 1cup all purpose flour. 1/2 tsp salt and 1 1/2 tsps soda. They are really chewy and delicious!


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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