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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4 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! 

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