If you love pecans and want some whole food plant-based cookies without added sugar or butter, whip these up! They're sweetened by ripe bananas and golden raisins and are super simple and easy to make.
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Do you love pecans like me? They're my favorite nut!
I'll make these simple little cookies as snacks to take with me when I'm out and about. I love the bite from the pecans and that they're naturally sweetened.
🧄 Very useful ingredient notes
- Ripe bananas - The spottier the better. The bananas wear lots of hats in this recipe. They make these wfpb cookies moist, bind the ingredients together and naturally sweeten them.
- Rolled oats - Old-fashioned (pictured) or quick oats will both work for this recipe.
- Golden raisins - Regular raisins work, too. Or, just skip them if you don't like raisins.
Expert Tips
- Shape your cookies into the size you want them to be before baking, because they don't expand or spread out, since we haven't added any baking powder to them.
- Make sure and press the toppings in, so they don't fall off after baking.
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Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Chewy Pecan Raisin Banana Oat Cookies (no butter, no added sugar)
If you love pecans and want some whole food plant-based cookies without added sugar or butter, whip these up! They're sweetened by ripe bananas and golden raisins and are super simple and easy to make.
Ingredients
- 2 bananas ripe and spotty, mashed, about 200g
- 1 cup rolled oats old fashioned or quick cooking
- 1 teaspoon vanilla extract
- ¼ cup pecan halves
- 2 tablespoons raisins
Instructions
- Preheat oven to 350℉. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, almost pureed.2 bananas
- Stir in rolled oats and vanilla extract. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.1 cup rolled oats, 1 teaspoon vanilla extract
- Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step!)
- Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
- Press 1 pecan half into the center of each cookie. Press 2-3 raisins into the top of each cookie.¼ cup pecan halves, 2 tablespoons raisins
- Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
- Remove from oven and allow to cool slightly before enjoying.
Notes
If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.
Nutrition
Serving: 2cookiesCalories: 197kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 4mgPotassium: 373mgFiber: 5gSugar: 8gVitamin A: 41IUVitamin C: 6mgCalcium: 20mgIron: 1mg
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