Bake and freeze these oatmeal raisin breakfast cookies for quick morning meals. Full of natural and filling whole grains, fiber, fruit and nuts they are sure to be a filling meal on even the busiest mornings.
There are moments when we all need a quick breakfast. We want something delicious, moderately healthy, and with ingredients we understand. Something homemade and not from a drive-through window is always ideal, still, there are very busy mornings and homemade can feel impossible. That’s where these oatmeal raisin breakfast cookies come in. These cookies whip up easily and freeze delightfully for on-the-go days.
Ingredients to Fuel Busy Days
These homemade breakfast cookies are full of natural ingredients designed to get you through a busy morning. Natural applesauce and whole wheat flour are full of fiber. Nuts, dried fruits, and oats provide slow burning calories to keep a person feeling full and energized.
Freeze & Grab
Freeze the baked cookies in airtight containers. They thaw quickly making them an ideal morning grab. Dunk the still cold cookies in hot coffee or tea if you can’t wait for them to thaw completely. Eating them frozen is also an option as they aren’t rock solid straight out of the freezer. The recipe easily doubles, so make a giant batch for freezing.
Options to Customize Abound
Don’t like raisins? Substitute bits of other dried fruit instead: diced dried apples, cut up dried apricots, dried currants, dried cranberries, truly anything you fancy and have on hand. For measurement purposes, cut large dried fruit into raisin-sized pieces.
The spices are optional and can be changed for most any dried spice. Consider adding cardamom or ginger instead of cinnamon or in addition.
Substitute sunflower or pumpkin seeds for the nuts.
Some chocolate chips or shredded coconut could also be added to the batter.
Have Dietary Restrictions?
These cookies can easily be adapted for many restrictions and allergies:
- Vegans – Use margarine instead of butter, coconut milk (or soy or other non-dairy choices) instead of dairy milk, and a flax egg instead of a chicken egg
- Gluten Free – Substitute a 1 to 1 gluten-free flour blend for the all-purpose and wheat flours.
- 1/2 Cup Salted Butter, softened
- 1/2 Cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/4 Cup Unsweetened Applesauce
- 1/4 Cup Maple Syrup
- 1/4 Cup Milk
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1 Cup Unbleached, All-Purpose Flour
- 3/4 Cup Whole Wheat Flour
- 1 Cup Rolled Oats
- 1/2 Cup Raisins
- 1/2 Cup Nuts, chopped - optional
- Preheat oven to 350 Degrees Fahrenheit. Line a baking sheet with parchment paper or grease.
- Sift together the flours, spices, and baking soda. Set aside.
- Whisk together the applesauce, maple syrup, and milk. Set aside.
- Cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beat well.
- Add the sifted dry ingredients to the butter mixture and beat until thoroughly incorporated. Pour the applesauce mixture into the batter and mix well. Add the oats and mix well. Fold in the raisins and nuts if using.
- Drop by Tablespoons full onto prepared baking sheets, about 2” apart.
- Bake in the preheated oven for 12-15 minutes. The edges will be golden.
- Allow to cool on the cookie sheet for about 3 minutes before removing to cool on wire racks completely.
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Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 47mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 2g
We try but cannot 100% guarantee accuracy of this nutrition information.