Recipe By juliacooks
Published Mar 5th
Prep 15m Cook 15m Additional 30m Ready In 1h
Servings 2 dozen cookies Calories 114

A delicious wheat-free oatmeal raisin cookie with bananas makes a great breakfast or just a nibble between meals.

Recipe Ingredients

  • 1 ½ cups spelt flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 cup mashed banana
  • ¾ cup brown sugar
  • ⅓ cup vegetable shortening
  • ⅓ cup applesauce
  • 1 egg
  • 1 tablespoon maple syrup
  • 1 ¾ cups rolled oats
  • ½ cup raisins

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.
  3. 3 Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.

Nutrition Facts

  • Calories 114
  • Carbohydrate 19.3 g
  • Cholesterol 7.8 mg
  • Fat 3.6 g
  • Fiber 1.3 g
  • Protein 2.2 g
  • Saturated Fat 0.9 g
  • Sodium 128.5 mg
  • Sugar 8.5 g


  1. recipe is good. FYI spelt flour still has gluten. it is a cousin of traditional wheat so those with gluten sensitivity may be able to eat it without issues. Im in that category. Those with serious gluten allergies should test out their reaction to spelt before eating too much.
  2. Delicious! These were quick to make and very tasty. Used ww flour (did not have spelt) 1.5 c oats halfed the salt oil instead of shortening 1/2 c brown sugar no syrup and it was sweet enough. Made these for my toddler but hubby and I loved them as well.
  3. Great! I subbed butter for the shortening (since I don't cook with shortening) and they turned out wonderfully. They were a bit more runny than I was expecting but they cooked great.
  4. These cookies are great! I made them for my one year old so I left the sugar out and substituted coconut oil for the shortening and they turned out perfect. I had to bake a little longer than 12 mins.
  5. These cookies are soft and chewy. They keep well in a ziplock bag. They are healthy and my family loved them I will make them a again