Perfect for keeping your energy levels high during a long hike or satisfying your sweet tooth after dinner, these oversized cookies are delightfully chewy and incredibly versatile. The wholesome combination of peanut butter, oats, raisins, and cinnamon tastes like a decadent treat but these crave-worthy cookies are totally free from refined sugar and oil. Don’t be afraid to get creative and add in other ingredients like chopped nuts, freeze-dried blueberries, or vegan dark chocolate chips to totally customize the recipe. Pro tip: Keep a batch in the freezer so you always have a tasty treat on hand!

For more healthy cookie recipes, check out these tasty ideas:

By Nancy Macklin, RDN,

Ingredients

  • ½ cup mashed banana (1 large)
  • ½ cup grated apple
  • ¼ cup chunky no-salt-added peanut butter
  • ¼ cup pure maple syrup
  • 2 tablespoons unsweetened, unflavored plant-based milk
  • 1 teaspoon pure vanilla extract
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup raisins

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl combine the first six ingredients (through vanilla). In a small bowl stir together the next five ingredients (through salt). Add oat mixture to apple mixture; stir until combined. Stir in raisins.
  • Drop dough by ¼-cup portions 3 inches apart onto prepared cookie sheets. Dip a spatula in water and use it to flatten and spread the mounds to 2¾-inch rounds (about ½ inch thick).
  • Bake 12 to 14 minutes or until cookies are browned. Cool on a wire rack. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

Comments (121)

(5 from 52 votes)

Recipe Rating

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Wendy Budau

Where is recipe??

Patricia

So many complaints…wow People are just ungrateful Why not say “Thank-you for your hard work “ And do some research themselves … I appreciate all this free information …

Heather

Could you please offer gluten free tips and recipes!

Lisa, Forks Over Knives Support

Hi Heather, Welcome to the world of gluten-free cooking! We have a number of articles you might find usefull: Gluten-Free and Plant-Based, What you Need to Know: https://www.forksoverknives.com/health-topics/gluten-sensitivity-and-diet/ Whole grain gluten-free flour recipe: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/ you seen our guide to gluten-free cooking? Plus, here are just some of the recipes on our site that you can make gluten-free: https://www.forksoverknives.com/recipes/vegan-menus-collections/22-of-our-favorite-gluten-free-vegan-recipes/

Lynde

Amber - I’ve been on a plant-based “diet” since being diagnosed with heart disease and have lost over 50 pounds by only changing my diet. I no longer look at calories but I do appreciate knowing protein and fiber. However, the ingredients usually are clues about that if the information is missing.

debra

I used 4 oz cinnamon applesauce, 1/2 c. grated carrot, 1/2 chopped apple. 1 small egg instead if milk and 1/4 brown sugar. and only 1 t. cinn. They are delicious and I would add 1/2 chopped nuts next time. Definetely a repeat.

Vicky

Absolutely delicious! I added dark chocolate chips along with the raisins. No need for store bought cookies ever again when you can have a tastier and healthier version like these.

Brenda gray

These are so moist chewy love these❤️ Will add chocolate chips and blueberries excellent recipe thanks so much

Del

Followed the recipe and loved them. I especially liked the soft texture and the amount of sweetness was perfect for me. They go great with my morning coffee. Next time I make them I plan on adding walnuts.

Mark Fairman

Can you tell me where to find the carbs, protein, etc. in this recipe? Chewy Apple/Oatmeal Raisin Cookies.

Lisa, Forks Over Knives Support

Hi Mark, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates!

Gill

Why are you going to bow to all the people that constantly gripe about no nutritional content or calories? They are totally missing the point of a plant based way of eating or haven't bothered to read up about it on the website. I've even read that they say you're being arrogant for not including this information - LOL - they are being ignorant. Stick to what WFPB stands for & don't bow to any pressure from ignorant people. Love your website - my first port of call & thank you for all your hard work especially under such criticism from ignorant people!

Amber

Calling people ignorant for seeking nutritional value is extremely, well, ignorant. While wfpb is about health, at the end of the day weight loss is about calories in vs calories out. Not everyone is able to intuitively eat the proper portions immediately and may stall if they are on a weight loss journey, thinking oatmeal raisin cookies etc that are wfpb but still higher calorie dense than say, a piece of fruit or a carrot, can be eaten in abundance. Patience and empathy are also good for health.

Sylvie

I checked the ingredients, I had them all. I used gluten free flour, very easy and fast to make, even a kid can make these cookies! They are delicious! I just sent the recipe to my daughter, the kids going to love them.

josh

Still one of my all-time favorites

Tonya Howard

The best and healthiest vegan cookies I have ever made and this recipe will be in regular rotation. I used Kodiak protein oatmeal and No maple syrup. And based on other comments i'm glad I did not use maple syrup. Other than that I followed the exact recipe. I love oatmeal raisin cookies anyday of the week. I did not add any maple syrup at all. Because I didn't have any on hand. These cookies were absolutely sweet without the syrup. I can already imagine if I used Maple syrup. They would be too sweet for my liking. So going forward, I will not use any added sugars. There is plenty of sweetness from the ripe banana the apple and especially the raisins.

Angie

I made these cookies this week and they are soooo good. I didn’t have any raisins so I used chopped dried cherries . I will definitely be making these on a regular basis. This is the best WFPB cookie recipe that I have tried so far.

Mary

What is the nutritional content of these?

Lisa, Forks Over Knives Support

Hi Mary, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates! Thanks, Lisa, Forks Over Knives Support

Fernande Juarez

Guide

Toni

My husband made these and they are great! We will be making again. Thanks for the recipe!

Ramona

Delicious moist cookie, but I made them too big and got 9!

Linda

Guide please

Gail Kirkman

For the person who is wanting a substitute for the banana... a flaxseed "egg" works well (also called linseed). 1 heaped tablespoon of ground flaxseed stirred into 3 tablespoons of warm water in a small bowl. Let this stand for around 15 minutes to make a nice gel consistency and then use in any baking recipe in place of an egg or in this case, mashed banana.

Karen

Can you replace the whole wheat flour with a gluten free flour? If so do you need to add anything else with the gluten free flour?

Lisa, Forks Over Knives Support

Hi Karen, Yes, you can. I make these all the time with GF flour. They're yum! Just a straight substitution is good. Let us know how they go! Thanks, Lisa Forks Over Knives Support

Gail Zanoff

Would like to receive meal planner

Lisa, Forks Over Knives Support

Hi Gail, Thank you for your interest! You can find out more about Forks Meal Planner and sign up for a free trial here: https://forksmealplanner.forksoverknives.com/ If you have any questions, please email support@forksmealplanner.com. They'll be happy to help. Thanks, Lisa. Forks Over Knives Support

Nicole P.

A symphony of softness, fragrance, and deliciousness! These are VERY sweet, which is wonderful, but I prefer a hint less sweetness. I upped the cinnamon to 1 tablespoon, and for the next batch, I'll swap the maple syrup for 2 tablespoons more plant-based milk as some reviewers suggested to create a perfectly balanced flavor profile. Thanks for this easy, healthy cookie recipe!

David

Delicious. Even my very picky kids ate them.

Shannon

These turned out wonderfully. I love the addition of the grated apple especially, combined with banana and maple syrup as the sweetness. Not as “flour’y” as many other cookies but my kids and I liked the texture all the same. Absolutely making again!

Shelley

I’m going to make a double batch this morning subbing oat flour for a gluten free friend & put some in our freezer for company. Love all of the suggestions & sub options. We like dried fruit like raisins, cherries, etc. but for the grandkids I usually sub dairy free mini chocolate chips. Love using apples in fall baking. Thanks, FOK

Nancy Sanders

These are the best vegan cookies I have ever made. I made the recipe as listed the first time with a full cup of raisins but it seemed too sweet to me. The second time I used 1/2 cup of raisins, 1/2 cup of chopped walnuts and a little less than 1/4 cup of maple syrup. I also cooked them for 15 minutes so they would be a little more crispy and they were amazing! Even my non-vegan friends/family members couldn't believe these cookies were vegan.

Donna Juice Plus MD

Delicious recipe! Like others I used Oat flour and a little Agave Nectar instead of maple syrup. Added vegan chocolate chips and skipped the raisins. Will definitely make again.

Julie

These cookies are a 10/10! I made two substitutions (creamy ground peanuts, not crunchy, and quinoa flour rather than wheat). Amazing with a cup of tea.

Susie

Wow ~ my first time trying to do a vegan desert item. I was impressed! Usually can't eat bananas, but someone told me that cooking them breaks down the proteins. So far, so good! Just had my first one. If you don't like using a skillion dishes, the apple works out to be one med. sized apple. I subbed oat flour because that's what I have. I'll likely do this again!

Barb W

Is there a way to convert to a bar cookie? 13 x 9 pan, bake for how long?

Sherry

These cookies are amazing! I am allergic to peanut butter so I added 1/4 cup sunflower seeds and an extra Tablespoon of soy milk. Also used my air fryer. These will be at the top of our dessert list. Thank you!

Linda

What could you substitute for the ripe banana if allergic to bananas?

Aimee B.

I'm thinking of trying it with applesauce. Not sure if it will work, but I'm going to try anyway.

Julie

Try pumpkin purée. I haven’t used in this recipe, but others with good success.

beverlye@shaw.ca

What is the calorie count for one cookie ??

Lisa

These are very tasty. I’ve ground fresh oat flour instead of the wheat. I also have replaced the maple syrup with a pear cinnamon balsamic vinegar. I have also used pumpkin pie spice. Very tasty.

Cathy

Easy to make, moist and sweet. Very yummy. I subbed chunky almond butter for pb, worked great.

Cathy

Forgot to mention: I ran out of cinnamon so I used half pumpkin spice. Delicious.

Maria

Great cookies, missed out the maple, like someone said, and added 2tbsp almond milk.. I also used the GF flour, from the FoK recipe...turned out fab...thank you.

Mindy

One of my favorite recipes of all time—I make these cookies so often! Perfectly soft, with a wonderfully indulgent peanut butter taste. I use oat flour in place of the whole wheat flour, and a mix of nuts in place of raisins. I bake them for 16 mins (might be a personal oven issue), and they turn out amazing every time! Thank you FOK!

Karen Aguilar

I just made them and they are amazing !! Thank you!!!!

WENDY HUTT

Love this, forgot to flatten first time - they looked like rock buns!!

Viljami Kähkönen

Melt in mouth. Didn't add maple syrup, instead extra 2 tablespoons plant milk as earlier suggested.

Susan

Very tasty! I used dried mixed berries because that's what I had.

Cheryn Duffield

Making my second batch today!! So good!

Jodi Kaplan

These look delicious! I wonder if i could substitute a gluten-free flour such as millet or gluten-free oats? I would even consider potato starch, arrowroot flour, or chick pea flour if you think any of those would help. Thanks!

Maria

Yes, I used the mixed GF flour that is on this site...brown rice flour, oat,potato starch, and chai seeds ground...worked well.

Kirsten

These are my family's favorite. They can be adjusted for various nut butters and/or spices so easily. I've made them many times and we don't get tired of them.

Carole

Sweet, chewy, moist and satisfying! Will definitely make these again!

suzi

do you have nutrition information for all or most of these recipes? thanks

suzi

do you have nutrition information for these? thanks!

Megan Edwards

Hi Suzi, We hear your feedback for nutritional info, and this is something that we're discussing for the future. Please stay tuned for updates! Thank you, Courtney Editor, Forks Over Knives

Doreen

These were very good! Instead of whole wheat, I used white whole wheat and they came out fine. They are almost what I would have as a breakfast cookie. I hardly tasted the peanut butter. They were sweet enough--I didn't find them bland, but everyone's taste is different. Great cookie! I'll double the batch and freeze them next time as a single batch won't last a week for me!

Eden

Great taste and texture and taste. Good for having company over.

Pam Foley

What can be a good substitute instead of wheat flour

H

oat flour would probably work well!

Jane

Carol, if these delicious looking cookies do not work for you because you are following the Esselstyn diet of whole food plant-based eating without nuts, avocados and other plant fats, you might want to make Ann and Jane's Oatmeal-Maple Cookies in Dr. Esselstyn's original "Prevent and Reverse Heart Disease" book (page 286 in my paperback copy).

Ann Marie Gambino

Wow! These cookies are wonderful! I made some changes only because it's what I had on hand. I used almond butter instead of peanut butter, I used date syrup instead of maple syrup and currants instead of raisins. And the the results were marvelous! Can wait to make them again with with some walnuts and perhaps some dried cherries and maybe some chocolate chips. It's funny the cookies tasted like there was chocolate in them, maybe it was the date syrup. I got 10 big cookies in total.

Carol

Looking forward to enjoying oatmeal cookies. I am on the Esselstyn heart disease reversal diet (no nuts, seeds, avocados or oils) and need to reduce the fat in this recipe. Wondering what I can substitute for the peanut butter?

John

I think some applesauce..maybe?

Lynde

I am also on the Esselstyn diet and did not worry about the small amount of peanut butter across my 16 cookies. I did not care for the cookie. It was not sweet and it was rather bland. I used pastry flour so maybe that was why?

Rebekah Welch

Amazing! Delicious! The only replacement I made was swapping the raisins with Lily’s sugar free dark chocolate chips. I will definitely make these again and again.

Yasemin

I use tahini instead of peanut butter sometimes. It is a great recipe.

Leslie

Best of its' kind! Freezes well too...

Kathleen Kastner

Delicious recipe, one of my favorites from FOK! The apple, peanut butter oats and maple syrup are a great combo.

Gisele

I replaced the maple syrup with another 2 tablespoons of plant milk. I also substitute 1 cup of raisins with 1/3 cup raisins and 1/2 cup chopped walnuts. They turned amazing!

Katie

May I recommend golden raisins? They're so much tastier than those black things in the little boxes from elementary school.

Kathleen

Excellent cookies! I was happily surprised how good these cookies tasted. The combination of apples bananas and oats and cinnamon is delicious.

Leanne Wilson

Our family from young to old loved these delicious cookies, even my husband who usually thinks raisins are "fake" chocolate chips! Moist and chewy they provide that mouth feel we love. I swapped out the whole wheat flour for a gluten free blend and it worked great. This recipe is a keeper.

Rebecca

Which gluten free blend did you prefer for this swap and did you just use a 1:1 swap? Thanks!

Meg

The cookies mixed up very easily and baked well. I was, however, disappointed with the recipe because it included several of my favorite ingredients but the cookies were quite bland. It seemed as though there was a good amount of cinnamon, but we couldn't taste it. Actually, they didn't taste like much of anything. I may try them again but add even more cinnamon.

Lynde

I had the same reaction to the cookie. They were pretty much tasteless. Because they are healthy I will eat the batch I made but will probably not make them again. The rolled oats were flavorless. The only thing I did differently was use whole wheat pastry flour instead of whole wheat flour.

Jozy

A good recipe. I used cut steel oat because I missed that detail. Turned out fine. It's true that the peanut butter taste surface a bit more than the light apple one. The (big) amount of raisins helps counterpart that. I'll put more cinnamon next time.

Martha

I ALWAYS double the cinnamon in every recipe! ☺️

Will J.

I went with almond butter because I have a peanut allergy. and I used homemade applesauce instead of bananas because I am on a low potassium diet. These cookies turned out perfectly! The sweetness level is such that it pairs well with tea, coffee, or blended fruit beverages. Thanks for the recipe!

Rebecca

How about applesauce and creamy peanut butter? What alterations do I make to thr amount of liquid?

Lesia

I see that you made changes to fit your needs, but why not five stars. What else did you not like?

c.stokes

I'm sorry if I missed this, but what is the caloric information??

Noemi

Forks Over Knives is focused on eating healthy foods, not counting calories. You can find calorie calculators online.

Christine

Nice treat. I used applesauce instead of bananas and because that had more liquid, I reduced the maple syrup to 1 TBL. The amount of peanut butter seemed to overpower the apple flavor. I used choc chips instead of raisins. I’m looking forward to making these again.

Pat

Peanut allergies in our home. What can I substitute for the peanut butter?

Joyce

I would think you could sub Almond Butter.

Trievia

I Just made the cookies thee are vers tasty. Instead of peanutbutter i used tahini.

Deb

Are the oats quick cook , regular ,or steel cut? Peanut butter—assuming natural?

Robin

It says "rolled oats" not steel cut. I'd use just regular rolled oats, not quick.

Nina

Is there a substitute for peanut butter? I would like it to be a nut- free recipe if possible.

Elisha

Tahini or sun butter would be great subs, IMO

Ana Lewis

This is our go-to cookie base. We change it up with small tweaks, like replacing the raisins with dried cherries and dark chocolate (a family fave).

Jess

These cookies tasted amazing! I have gluten and peanut allergies, so I substituted an all purpose gf flour and used almond butter instead. I also added chocolate chips, nuts, dried cherries and cranberries to the raisins. This has become an instant new favorite!

OlushaGauss

Amazing!! Love it love it from the bottom of my heart ❤️ Thank you Can’t stop eating these cookies

Jody

What is the texture of these cookies? Because of added banana, are they soft and cake-like or more of a chewy consistency?

Natalie

Love these! I used crunchy raw almond butter instead of peanut butter. These will be my go to cookies. Do you think leaving out the maple syrup and adding applesauce will change them too much?

Carolyn

Have yet to prepare this recipe. Typically use the traditional one. Looking forward to baking these.

Kathy

Can you use nuts instead of yucky raisins?

Teresa

Yucky??

Sarah

Attention seeker? You can modify any recipe to your own preference without calling any ingredient “yucky.”

L

Don’t be childish.

Tasha

Don’t yuck my yum please

Tracey

The raisins add moisture and chewiness to the cookie along with sweetness. If you subbed nuts, then you’d lose the sweet in the cookie. I’d sub a different dried fruit instead, like dried cherries (personal favorite), apricots, figs, etc. You could definitely add any chopped nuts to add a texture and flavor, but it might compete with the peanut butter flavor. If there’s a nut you prefer, maybe turn that into a nut butter and swap it for peanut butter in the recipe, or use a different nut butter altogether. Just some ideas to help.

KATHY

Try chopped dates.

Linda

Raisins are "yucky?" What? Are you five? that seems rather insulting. If you don' like raisins, use something else.

Marion

This was really quick and easy to make. I added some hemp seeds and chia seeds. Doubled the recipe and made a bit smaller. Grandkids loved them.

Gabriela

Great!

Gail Bumsted

If you add Chia seeds to cookies, do you soak them first?

Sharon

Sarah: for those of us on this blog, we are not here to bash other ppl; it is for sharing recipes. If yucky has a negative connotation to U, just scroll on by. Pls use your best manners when u reply.

C. Turner

Tasty!

Marie

Perfect post run snack.

Tess

Has anyone tried it without nut butter? If I omit will I need to be replace it with any other ingredient?

Deb

Im gf so what would be the best substitute for this recipe, ty

Shlomit

You can use GF oats and for the ½ cup whole wheat flour change with 1/2 cup GF oat flour

Nic

GF oats and I sub the whole wheat for almond flour

KATHY

Nic, Thanks! Almond butter with almond flour might be fantastic using chopped almonds. I can see this one recipe working for any dried fruit, nut, nut butter, seeds plus any kind of flour. Wow!

Rosalyn

Delicious chewy cookies. They will be on my permanent rotation. Thankyou.

Mary

Could you use almond or coconut flour. Thank you

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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