Vegan Oatmeal Banana Raisin Cookie

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, mash the ripe bananas until smooth. Add in the maple syrup, melted coconut oil, and vanilla extract. Stir well to combine.

3. In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, cinnamon, and salt.

4. Gradually add the dry ingredients into the wet ingredients, mixing until a thick cookie dough forms.

5. Fold in the raisins until evenly distributed throughout the dough.

6. Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.

7. Flatten each cookie slightly with the back of a spoon or your fingers to ensure even baking.

8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set.

9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Store the Vegan Oatmeal Banana Raisin Cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.