Go Back
- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar, packed - 1/2 cup honey or maple syrup - 1/2 cup coconut oil, melted - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/4 teaspoon salt - 1/2 cup raisins - 1/4 cup chopped walnuts (optional) - 1/2 teaspoon vanilla extract - 1 large egg These ingredients make the oatmeal raisin breakfast cookies simple yet flavorful. The rolled oats give a chewy texture. Whole wheat flour adds fiber and nutrients. Brown sugar offers a rich sweetness. Honey or maple syrup is a natural sweetener. Coconut oil keeps the cookies moist and adds a hint of coconut flavor. Baking powder and baking soda help the cookies rise. Cinnamon brings warmth and spice. A pinch of salt enhances all the flavors. Raisins add natural sweetness and chewy bits. Chopped walnuts add crunch, but they are optional. Vanilla extract adds a lovely aroma. Finally, the egg binds everything together and helps the cookies set. Each cookie has about 120 calories, 4g of protein, and 6g of healthy fats. They are a good source of fiber, thanks to the oats and whole wheat flour. Enjoy one or two cookies for breakfast or a snack. They pair well with milk or yogurt. For a fun twist, try them with a fruit smoothie. You can find the full recipe to see how easy it is to whip these up at home! First, gather all your ingredients. This makes cooking easier. You need rolled oats, whole wheat flour, brown sugar, honey or maple syrup, coconut oil, baking powder, baking soda, cinnamon, salt, raisins, walnuts, vanilla extract, and an egg. Make sure to measure them out. In a big bowl, mix the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir them well until they blend nicely. This mix forms the base of your cookies. In another bowl, whisk the melted coconut oil with honey or maple syrup, vanilla extract, and the egg. Mix until smooth. Next, pour this wet mix into the dry mix. Stir until everything is combined. Fold in the raisins and walnuts if you like. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop or a tablespoon to drop the dough onto the sheet, leaving space between each. Flatten each cookie a bit using the scoop's back. Bake for 10-12 minutes. The edges should turn golden brown, and the centers should be set. Let them cool on the pan for five minutes, then move them to a wire rack. Enjoy your freshly baked oatmeal raisin breakfast cookies! For the complete recipe, check the Full Recipe. To make perfect oatmeal raisin breakfast cookies, follow a few key steps. Use fresh ingredients. Check the dates on your baking powder and baking soda. Freshness matters! Measure your oats and flour with care. Too much flour can make cookies dry. Use a cookie scoop for even sizes. This helps them bake evenly. Lastly, watch the baking time closely. Remove them when they are just golden. You can easily adjust the sweetness of your cookies. If you like them sweeter, add more brown sugar or honey. For less sweetness, cut back. Try using unsweetened applesauce as a substitute for some sugar. This makes cookies moist and reduces added sugar. You can also change the texture. For a chewier cookie, use more oats. For a firmer cookie, add a little more flour. Make your cookies look great when serving. Stack them high on a rustic wooden board. A colorful plate adds a nice touch too. Serve warm cookies with a glass of milk. You could also add a dollop of Greek yogurt. This creates a fun breakfast treat! For a pop of color, sprinkle some nuts or oats on top. Your guests will love the look and taste! {{image_2}} To make these cookies gluten-free, swap the whole wheat flour for almond flour or gluten-free oat flour. Both options work well and keep the texture nice. Use certified gluten-free oats to avoid any cross-contamination. This way, you can enjoy the same tasty flavor without gluten. For a vegan version, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Also, choose maple syrup instead of honey. This keeps the cookies plant-based and just as yummy. You can easily change some ingredients without losing flavor. If you want a nut-free cookie, skip the walnuts or use sunflower seeds. You can also swap raisins for dried cranberries or chocolate chips if you prefer. Experimenting with different add-ins keeps the cookie fun and fresh. For the sweetener, if you want less sugar, try using mashed bananas or unsweetened applesauce. This adds moisture and a hint of sweetness. Feel free to check the Full Recipe for more ideas and tips! To keep your oatmeal raisin breakfast cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers to avoid sticking. You can keep them at room temperature for about five days. If you want to keep them longer, think about freezing. For a longer shelf life, freeze your cookies. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. Just label the bag with the date for easy tracking. When you are ready to enjoy a frozen cookie, take it out of the freezer. You can reheat it in the oven or microwave. For the oven, preheat to 350°F (175°C) and warm the cookie for about five minutes. In the microwave, heat it for about 15-20 seconds. This helps restore that soft, chewy texture. Enjoy your cookies warm! To make oatmeal raisin breakfast cookies softer, use less flour. Add a bit more honey or syrup. You can also mix in a little extra coconut oil. Avoid overbaking the cookies. Take them out when the edges are golden but the centers are soft. This keeps them chewy and moist. Yes, you can use instant oats. However, they may change the texture. Instant oats make the cookies softer and less chewy. If you prefer a heartier bite, stick with rolled oats. They hold their shape better and give a nice texture. I love enjoying oatmeal raisin breakfast cookies warm. You can pair them with a glass of cold milk. They also taste great with Greek yogurt. For a fun twist, add a little fruit on the side. They make a perfect breakfast or snack! Oatmeal raisin breakfast cookies stay fresh for about a week. Keep them in an airtight container at room temperature. For longer shelf life, you can freeze them. Just make sure to wrap them well. They can last up to three months in the freezer! Enjoy these delights anytime. For the full recipe, check out the steps above! These oatmeal raisin breakfast cookies mix healthy ingredients and great taste. You learned what to use, how to bake, and tips for perfect cookies. You can explore variations like gluten-free or vegan options. Storing them right keeps them fresh for longer. Enjoy these cookies as a quick snack or a lovely breakfast treat. With these steps, you can create delicious bites for any time of day. Happy baking!

Oatmeal Raisin Breakfast Cookies

Start your day off right with these delicious Oatmeal Raisin Breakfast Cookies! Packed with wholesome ingredients like rolled oats, whole wheat flour, and sweetened naturally with honey or maple syrup, these cookies are the perfect breakfast treat. Easy to make and sure to satisfy your cravings, they’ll be a hit with everyone!
Print Recipe Pin Recipe

Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/2 cup honey or maple syrup

1/2 cup coconut oil, melted

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup raisins

1/4 cup chopped walnuts (optional)

1/2 teaspoon vanilla extract

1 large egg

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, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir well to combine.

      In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), vanilla extract, and the egg until smooth.

        Pour the wet ingredients into the dry ingredients and mix until fully incorporated. Fold in the raisins and chopped walnuts (if using).

          Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the scoop.

            Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear set.

              Remove from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 12 cookies

                  - Presentation Tips: Arrange the cookies on a rustic wooden board or a colorful plate. Serve warm with a glass of milk or a dollop of Greek yogurt for a delightful breakfast treat.