Oatmeal Raisin Breakfast Cookies (Gluten Free, Dairy Free, Refined Sugar Free)
Mar 18, 2021, Updated May 20, 2024
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Breakfast cookies, they are a beautiful thing.
While the idea of eating a cookie for breakfast may seem odd to some, it’s not an off the wall concept. After all, granola is really just a deconstructed oatmeal cookie isn’t it? The problem is that usually granola, and cookies, are loaded with sugar, fat, and inferior oils. That’s why I made my Superfood Granola Bark, and now I bring you this Oatmeal Raisin Breakfast Cookie.
Ultimately what I was going for is an oatmeal cookie that tastes as good as an unhealthy one, but with lots of fiber, healthy fat, and protein. Let’s just say these really hit the mark.
These are excellent for a quick grab-and-go breakfast but also make a wonderful treat with tea in the afternoon or evening. They freeze beautifully, so I love to make a double batch and have them ready at all times.
Table of Contents
“what else can i use?”
- I use golden raisins here, but regular raisins or any chopped dried fruit can be used.
- Like most of my baked goods recipes, feel free to swap in brown or granulated white sugar in place of the coconut sugar.
These cookies are perfect any time of day, and sure to go right into your weekly rotation. Enjoy!
Oatmeal Raisin Breakfast Cookies
Equipment
- two standard sheet pans
- stand or handheld mixer
Ingredients
- 1 cup blanched almond flour
- 1 1/4 cups old fashioned oats, certified GF will have that label, if desired
- 1/2 tsp Kosher salt
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup unsweetened shredded coconut
- 2/3 cup golden raisins, can sub regular
- 1 large egg, room temperature
- 1/2 cup coconut oil, room temperature
- 3/4 cup coconut sugar, can sub brown sugar, or regular
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, using a stand or handheld mixer, cream together the coconut oil and sugar for 2-3 minutes until light and fluffy.
- Add the egg and vanilla and mix for another 30 seconds to incorporate.
- In a medium sized bowl, whisk together the almond flour, salt, cinnamon, and baking soda.
- Add the dry ingredients to the wet ingredients and mix briefly to incorporate.
- Using a rubber spatula or wooden spoon, fold in the oats, coconut, and raisins until combined.
- Scoop 1-1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. You should have between 12-16 cookies.
- Bake for 11-14 minutes until golden around the edges and soft in the center. Do not over-bake as they will continue to cook as they cool.
- Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Kat! Do u think I would have to make any adjustments if I want to use 1:1 flour or just regular flour? I know almond flour has some tricky characteristics. Thanks!
Hey LJ, if you were to use regular or 1:1 flour, I would suggest adding a bit more oil as almond flour contains more fat. Without it you might find the cookies to be on the drier side. It may take a bit of experimenting to get just right, but I’d love to hear how you get on!
Kat.
Hello! These cookies are amazing! In the last year and a half my husband learned he has an intolerance to gluten and dairy. That took away two baked goods he loves the most, carrot cake and oatmeal raisin cookies, or at least so we thought. This recipe is absolutely delicious!!!! He couldn’t get enough. He always wants me to bake now! lol
This makes my heart so happy, Jessica! Thank you so much for sharing – and I’m so glad they fill that gap for him!
Enjoy,
Kat.
Do you think I could increase the protein content by adding a few scoops of good vanilla protein shake powder?
Thanks!
I certainly don’t see the harm in it, Ginger! You may need to do some experimenting to get the consistency right – I’d start by perhaps reducing the flour to accomodate the protein powder and see how that goes.
Let me know if you give it a try!
Kat.
Delicious!! These are soft and tasty. One quick note: room temperature coconut oil means it needs to be softened to a liquid.
Anyways, they are some of the best cookies I have ever tasted. I am brand new to gluten-free and was surprised how yummy they taste.
Carol, I’m so glad you loved these! By having the coconut oil at room temperature, it acts much like softened butter in the creaming phase – but obviously the end result was just as good, and I’m so thrilled that these were a part of your introduction to gluten-free baking!
Enjoy,
Kat.
I am so excited to try these. Oatmeal raisin is one of my favorite cookies; now I can have them for breakfast!