Healthy, make-ahead oatmeal raisin breakfast cookies that are perfect for a breakfast on the go or healthy snack. These cookies are super easy to make and aren’t too sweet so they can be enjoyed anytime. Gluten free, dairy free, and refined sugar free.
Whether you’re looking for an easy breakfast or a healthy snack, these Oatmeal Raisin Breakfast Cookies have you covered!
To be honest, I rarely make breakfast ahead of time, but all that could be changing now. I mean, getting 12 healthy, delicious, ready to eat breakfasts from just 30 minutes of work? Yes, please!
How to Make Oatmeal Raisin Breakfast Cookies
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Why You Should Make these Breakfast Cookies
If you’ve never made breakfast cookies before, you really must. Here’s why:
They’re Easy
One mixing bowl, and around 30 minutes, start to finish.
They’re Adaptable
Like nuts? Add them! Love chocolate chips? Go for it! Flax instead of chia? Sure! Cranberries instead of raisins? It’s your call!
(you get the idea…)
Kids Love Them
They’re the perfect size for little hands, and have just enough (natural) sweetness to keep kids (and adults!) coming back for more…in fact, maybe that’s the only down side. They disappear FAST.
They’re Healthy
Isn’t it nice to serve your kids a “cookie” when you know full well it’s good for them? These are great, all natural morning fuel, packed with sustained carbs, fiber, and healthy fats. And what’s not in them is important too – no refined grains or sugars, no gluten, and no dairy.
They Can Be Made Ahead
Multiply the batch, then store in the fridge or freezer, and you’ve got breakfasts (or afternoon snacks) ready when you need them!
Tips for Making Breakfast Cookies
- Use any combination of dried fruit or chocolate chips as long as you use a total amount of 2/3 cup
- You can use gluten-free oats in place of regular
- Brushing the cookies with maple syrup isn’t necessary but it does give a nice texture and sweetness
- These cookies freeze well in an airtight container
- The cookies will store well at room temperature for up to 1 week
- Don’t skip the baking powder as it helps the cookies rise a little
Oatmeal Raisin Breakfast Cookies {Gluten & Dairy free, No refined sugars}
Ingredients
- 2 1/2 cups rolled oats Be sure to choose gluten free oats if GF is of concern
- 1/2 tsp sea salt
- 1/2 tsp aluminum free baking powder
- 1 tsp ground cinnamon
- 2 Tbsp chia seeds
- 2 eggs
- 1/2 c coconut milk not light
- 1/2 c liquid virgin coconut oil plus more for oiling muffin tins
- 1/2 c + 2 Tbsp pure maple syrup divided
- 1/2 tsp pure vanilla extract
- 2/3 c raisins or other dried fruits, nuts, chocolate chips, etc.
Instructions
- Preheat oven to 375 degrees. Use clean fingers or a paper towel to coat 12 muffin tins with liquid coconut oil. Set aside.
- In a large mixing bowl, stir together the first five ingredients (oats through chia).
- Make a well in the center of the bowl, add the two eggs and use a whisk to gently beat these without incorporating into the dry mixture.
- Add remaining ingredients, reserving 2 Tbsp of the maple syrup for later, to the whisked egg, stirring together, then incorporating into the surrounding dry ingredients.
- When all is well blended, use a spoon to fill each muffin tin with batter. Bake for 20-25 minutes, or until firm. Tops will not brown much.
- Remove from oven, lightly brush the tops with 2 Tbsp maple syrup, then broil for 1-2 minutes to form a crispy, golden surface (this step is optional, but really adds to the flavor and texture!)
Notes
- Use any combination of dried fruit or chocolate chips as long as you use a total amount of 2/3 cup
- You can use gluten-free oats in place of regular
- Brushing the cookies with maple syrup isn't necessary but it does give a nice texture and sweetness
- These cookies freeze well in an airtight container
- The cookies will store well at room temperature for up to 1 week
- Don't skip the baking powder as it helps the cookies rise a little
Truly appreciate the way you made this delicious cookies. Everything is so nicely described that really helped me.
Glad you enjoyed them, Mobasir!
I’m enthused by this recipe and love cook books. Do you have your recipes in print?
No I dont have them in print, but the recipes can be printed directly from the post. Thanks for your kind words!
My fourth or fifth batch of these are in the oven, so I thought it was time to write a review! These are in our regular breakfast rotation and are a great after school snack as well. I use paper muffin liners for ease of clean up and pack the mixture in tightly. I also use 1/3 cup of cows milk instead of coconut (don’t like to use such a small amount of the can of coconut milk) and always make them with chocolate chips. What’s not to like?! Thanks for a great recipe.
Sounds like some great tweaks – thanks for sharing the great review, Sarah! 🙂
mmm. . . they look yummy.
Thanks!
I love anything that can be made ahead of time for breakfast, especially when it looks as delicious as these cookies. I also love that they are a proper size, not tiny little things, so more filling!
Yes! Great for the kids…I definitely eat 2! 😉
Cookies for breakfast?! These sure won’t give grandma heartburn when she finds the kids eating cookies for breakfast.
The classic combination served up in a new form … genius.
Ha! Thanks, Noel. 🙂
Very nutritious and healthy breakfast or snack. They look so hearty with the oats and dried fruit. I would love to try these for my family.
I’m with you – who has time to make a good breakfast anymore? I employ the “make ahead” breakfast recipes very often. I would eat these long before there was any risk of them spoiling. Dried cranberries, dried blueberries, dried apricots and a mixture a nuts and seeds would be just the thing to start my day off right. PS – LOVE your blog, Dena!
Thanks for the kind words about the blog, Byron! And I love your ideas about other fruits and seeds!
I love eating oatmeal for breakfast and these cookies with raisins are the perfect start to my day. I must make them soon and these will be a new favorite!
I typically use honey as a non-refined sweetener. Do you think I could exchange that evenly for the maple syrup?
Yes, you should be able to, Brittani! Honey usually results in a little softer texture, so it may not develop that crispy edge that the maple gives. Other than that, you should be fine!