Can I use quick oats instead of rolled oats?

Yes, you can, but the cookies will have a softer texture. Rolled oats give a heartier, chewier result.

Can I skip the coconut?

Absolutely. The cookies will still be delicious, just a bit less tropical. You can replace it with chopped nuts or more oats if you like.

What if I don't have raisins?

Feel free to use any dried fruit you have — cranberries, chopped apricots, or even dates work well.

Can I use butter instead of margarine?

Yes! Unsalted butter gives a rich flavor. Just be sure it's softened to room temperature before creaming.

How do I know when Oatmeal Banana Raisin Coconut Cookies done?

They should be lightly golden on the edges and just set in the middle. They'll continue to bake slightly on the hot baking sheet after you take them out.

Can I make these Oatmeal Banana Raisin Coconut Cookies ahead of time?

Definitely. You can make the dough ahead and refrigerate it for up to 48 hours. Just let it sit at room temp for 10–15 minutes before scooping and baking.

Are these cookies good for breakfast?

Honestly? Yes! They're filled with oats, banana, and dried fruit — like a handheld bowl of oatmeal with a cookie's soul.

Oatmeal Banana Raisin Coconut Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time28 minutes
Yield48 cookies 1x

These oatmeal banana raisin coconut cookies are soft, chewy, and naturally sweetened with ripe bananas. A healthy twist on classic oatmeal cookies, packed with tropical coconut, raisins, and cozy spices.

Ingredients

Scale

Ingredients
1 ¼ cups margarine
¾ cup firmly packed brown sugar
½ cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 cups rolled oats
2 ripe bananas, sliced
1 ½ cups raisins
1 cup flaked coconut

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and grease cookie sheets.
In a large bowl, cream together margarine, brown sugar, and white sugar.
Beat in egg and vanilla until combined.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Stir dry ingredients into creamed mixture until blended.
Fold in oats, bananas, raisins, and coconut.
Drop spoonfuls onto prepared sheets 2 inches apart.
Bake 11–13 minutes or until golden on the edges.
Let cool on sheet for 1 minute, then transfer to wire rack.

Notes

For chewier cookies, slightly underbake and cool on the pan.
You can substitute raisins with other dried fruits or chocolate chips.
To make them vegan, use a flax egg and plant-based margarine.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 7g
Sodium: 75mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0 g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 6mg

Find it online: https://wearerecipes.com/oatmeal-banana-raisin-coconut-cookies/