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To make oatmeal raisin breakfast cookies, you need simple, wholesome ingredients. Here’s what you will need: - 1 cup rolled oats - 1/2 cup whole wheat flour - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/4 cup coconut oil, melted - 1/4 cup maple syrup or honey - 1/4 cup unsweetened applesauce - 1 teaspoon vanilla extract - 1/2 cup raisins - 1/4 cup chopped walnuts (optional) - 1/4 cup dark chocolate chips (optional) These ingredients work together to create a cookie that is both tasty and nutritious. The rolled oats provide fiber, while whole wheat flour adds nutrients. Baking soda helps the cookies rise, and cinnamon gives a warm flavor. The coconut oil keeps them moist, and the maple syrup or honey adds sweetness. Applesauce is a great way to keep the cookies soft. Raisins add a natural sweetness, and walnuts or chocolate chips can give a fun twist. You can mix and match these to fit your taste. Remember, the key is to enjoy the process and make these cookies your own! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This step keeps the cookies from sticking and makes for easy cleanup. Next, in a large bowl, mix the dry ingredients. Add 1 cup of rolled oats, 1/2 cup of whole wheat flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir these together well. This mix gives your cookies structure and flavor. In a different bowl, whisk together the wet ingredients. Combine 1/4 cup of melted coconut oil, 1/4 cup of maple syrup or honey, 1/4 cup of unsweetened applesauce, and 1 teaspoon of vanilla extract. Whisk until everything blends smoothly. This mixture adds moisture and sweetness to your cookies. Now, pour the wet mixture into the dry ingredients. Mix them gently until just combined. Be careful not to over-mix. This keeps the cookies tender and chewy. Finally, scoop out tablespoon-sized portions of dough. Place them on the prepared baking sheet, leaving about 2 inches between each one. Flatten them slightly with the back of a spoon. Bake for 12-15 minutes. You want the edges to turn golden brown. Let them cool for about 5 minutes on the sheet before moving them to a wire rack. Enjoy your delicious oatmeal raisin breakfast cookies! To make chewy cookies, use rolled oats instead of instant oats. Rolled oats add a nice texture. Also, do not over-bake them. Bake until the edges are golden but the centers are soft. Let them cool on the baking sheet for a few minutes. This helps them stay chewy. When mixing, combine dry and wet ingredients gently. Over-mixing can make cookies tough. Mix until you just see the flour disappear. Add in your raisins and nuts last. Folding them in keeps the dough light and fluffy. Store your cookies in an airtight container. This keeps them soft for days. You can also place a slice of bread in the container. The bread helps maintain moisture. If you want to freeze cookies, wrap them tightly in plastic wrap. This keeps them fresh for up to three months. Pro Tips Store in an Airtight Container: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. Customize Your Add-ins: Feel free to swap out raisins for other dried fruits, or add in seeds like pumpkin or sunflower for extra nutrition. Adjust Sweetness to Taste: If you prefer sweeter cookies, increase the amount of maple syrup or honey to suit your palate. Make Ahead: You can prepare the dough in advance and refrigerate it for up to 3 days before baking for a quick breakfast option. {{image_2}} You can use different sweeteners in these cookies. Maple syrup adds a rich flavor. Honey works just as well. If you want a lower sugar option, try agave nectar or stevia. Each sweetener gives a unique taste, so experiment! Add more texture and flavor with different ingredients. Chopped nuts, like almonds or pecans, bring a nice crunch. Seeds, such as chia or flaxseeds, boost nutrition. Dried cranberries or apricots can replace raisins for a fruity twist. Dark chocolate chips add sweetness and richness. To make these cookies gluten-free, swap whole wheat flour for gluten-free flour. Almond flour or oat flour are great choices. Just ensure the oats are certified gluten-free. Your cookies will still be tasty and chewy! You can easily make these cookies vegan. Replace honey with maple syrup or agave. Use a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. This will bind your cookies without eggs! Each oatmeal raisin breakfast cookie has about 130 calories. This makes them a great choice for a light breakfast or snack. They contain healthy fats and natural sugars, which provide energy. - Rolled oats: Packed with fiber, they help keep you full. - Whole wheat flour: Offers more nutrients than white flour. It supports heart health. - Coconut oil: Provides healthy fats that can boost energy. - Maple syrup or honey: Naturally sweetens without refined sugar. - Applesauce: Adds moisture and reduces fat in the recipe. - Raisins: A great source of iron and antioxidants. - Walnuts: Rich in omega-3 fatty acids, good for your brain. - Dark chocolate chips: Adds a touch of sweetness and antioxidants. Enjoy these cookies with a glass of cold almond milk. You can also pair them with yogurt and fresh fruit. For a fun twist, crumble them over oatmeal or a smoothie bowl. Yes, you can make these cookies without eggs. The applesauce acts as a great egg substitute. It adds moisture and helps bind the ingredients. Use 1/4 cup of applesauce to replace one egg. Store leftover cookies in an airtight container. This keeps them fresh and soft. You can keep them at room temperature for up to a week. Make sure they cool completely before storing. Yes, you can freeze these cookies! Once they cool, place them in a freezer-safe bag. They can last up to three months in the freezer. Just thaw them at room temperature when you're ready to eat. These cookies are perfect on their own. You can also pair them with yogurt or fresh fruit. For a fun twist, serve them with a glass of almond milk. They make a great grab-and-go breakfast! These cookies last about a week at room temperature. If you store them in the fridge, they may last up to ten days. For the best taste, enjoy them fresh! You now know how to make tasty oatmeal raisin cookies. We reviewed each ingredient and step, so you'll get it right. Think about the tips for extra chewiness and freshness. You can even try variations to suit your taste, like gluten-free or vegan options. These cookies are not just good; they also pack healthy benefits. Enjoy baking and sharing them with others. You’ll love how simple and fun it is to create this delicious treat!

Oatmeal Raisin Breakfast Cookies

Delicious and healthy breakfast cookies made with oats, raisins, and optional walnuts and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup dark chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
  • In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), applesauce, and vanilla extract until fully combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix.
  • Gently fold in the raisins, walnuts, and dark chocolate chips, if using.
  • Scoop out tablespoon-sized portions of the dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of the spoon.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these cookies on a colorful plate alongside a glass of cold almond milk for a delightful breakfast spread!
Keyword breakfast, cookies, healthy, oatmeal