Oatmeal Raisin Breakfast Cookies

Oatmeal Raisin Breakfast Cookies

2 cups old-fashioned rolled or quick oats

½ tsp salt

1 tsp cinnamon

1 cup peanut butter (or other nut butter)

¼ cup honey (or maple syrup)

⅓ cup unsweetened applesauce (or any other fruit butter or sauce)

1 ripe banana, mashed

½ cup dried cranberries (or other dried fruit)

½ cup raisins (or other dried fruit)

½ dry roasted peanuts, unsalted (or other nut/seed) 

Preheat oven to 325℉. Line two cookie sheets with parchment paper.

Combine all ingredients in the bowl of a stand mixer (or use a hand mixer) until well combined. Dough will be thick and heavy.

Scoop by ¼ cup measurements onto cookie sheets. Shape into rounds and flatten slightly. Cookies will not spread while baking.

Bake for 16-18 minutes until edges are brown. Cool for 10 minutes on cookie sheet and transfer to cooling rack.

Store at room temperature for 5 days or in the refrigerator for 10 days.


12 servings, 285 calories per serving

Hack: This recipe is very versatile so use your imagination and whatever ingredients you have on hand!

Hack: Freeze for up to 3 months in a sealable freezer bag or container. Thaw overnight and serve at room temperature or warm for a few seconds in microwave.



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8 Replies to “Oatmeal Raisin Breakfast Cookies”

  1. Awesome recipe Cynthia. I love me some oatmeal raisin cookies and these sound amazing. I also love that they are vegetarian (I guess you could classify them as vegan but I know some vegans don’t eat honey) and it’s a super versatile recipe. I’m gonna have to try these soon.

    1. I would love to hear back to find out what you think after you try this recipe.  These can easily be converted to vegan by replacing the honey with maple syrup or molasses.  I think I’m going to give that a try the next time I make them!

  2. Ummmm yummy!!! These look so dang good.  Gotta love a good oatmeal raising cookie, and for breakfast nonetheless!! It’s like having dessert in the morning. I love your freezer tip, by the way. That would come in so handy.  I bet they stay pretty fresh if you freeze them quick enough. Thanks for the great recipe. I cant wait to try them! 

  3. This looks like an awesome recipe! I was always one of those kids that actually preferred oatmeal raisin cookies over chocolate chip cookies. I do have a question about my ability to modify this recipe. How crucial are the nut factors (nut butter and nuts) in this recipe? There are a few people in my family that aren’t the biggest fans of nuts in cookies.

    1. Yes, there are a number of substitutes for nut butters!  Feel free to use seed butter (such as sunflower), coconut butter, tahini or soynut butter.  Please let me know which substitute you used and how you liked it!

  4. My mouth is water already and this recipe brings back so many memories from my childhood. My mother used to make ANZAC biscuits that were crisp on the outside and soft in the middle, such a treat. But I love this recipe as it has lots of healthy ingredients and you can swap around what you use.

    Even better that you can freeze these for up to 3 months I’m all for anything that I can freeze and use at my convenience. Lovely recipe thanks.

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