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.
“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 (Gluten Free, Dairy Free, Refined Sugar Free)
- two standard sheet pans
- stand or handheld mixer
- 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
- 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.