Oatmeal Raisin Breakfast Cookies (That Are Actually Good for You)
Make mornings easier with these wholesome oatmeal raisin breakfast cookies—naturally sweetened, freezer-friendly, and made with pantry staples.
Let me tell you, mornings on the homestead aren’t always slow and cozy. Sometimes they’re chaotic, rushed, and fueled by the hope that I remembered to make something ahead of time. That’s where these oatmeal raisin breakfast cookies come in.
They’re soft and chewy, just sweet enough, and packed with good-for-you ingredients like oats, flaxseed, applesauce, and whole wheat flour. And the best part? My kids think they’re getting cookies for breakfast—while I’m secretly handing them a wholesome, energy-packed start to the day.
If you’re looking for a make-ahead breakfast that feels like a treat but eats like fuel, you’ve got to try these.
Why You’ll Love These Breakfast Cookies
- Quick & Easy – One bowl, no fancy tools, and minimal cleanup.
- Wholesome Ingredients – No refined sugar, just natural sweetness from honey, applesauce, and raisins.
- Perfect for On-the-Go – Grab one (or two!) on your way out the door or tuck them into lunchboxes.
- Kid-Approved – Soft and chewy with just the right amount of cinnamon.
How to Make Oatmeal Raisin Breakfast Cookies (Step-by-Step)
Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper or a reusable baking mat to make cleanup a breeze and help prevent sticking.
In a large mixing bowl, combine your vegetable oil, eggs, vanilla extract, unsweetened applesauce, and honey. Use a fork or whisk to stir everything together until it’s smooth and the eggs are fully incorporated. This is your wet mixture—and it’ll smell sweet and cozy right off the bat.
In a separate medium bowl, mix together the whole wheat flour, rolled oats, ground flaxseed, baking soda, cinnamon, and raisins. Stir until everything is well combined. Make sure the raisins are coated with the flour mixture—this helps keep them from sinking to the bottom of your cookies while baking.
Now pour the dry ingredients into the bowl with the wet ingredients. Stir the mixture gently with a spoon or spatula until everything is just combined. The dough will be thick but sticky.
Using a spoon or small scoop, drop portions of dough onto your prepared cookie sheet. Leave about two inches between each cookie to allow room for spreading. If you like a flatter cookie, you can gently press each mound of dough down with the back of the spoon.
Slide the cookie sheet into your preheated oven and bake for 12 to 15 minutes, or until the tops are set and the edges are lightly golden. The centers may look soft—that’s okay! They’ll finish setting as they cool.
Remove the pan from the oven and let the cookies cool on the baking sheet for about 5 minutes. This gives them time to firm up so they don’t fall apart when you move them. After that, transfer the cookies to a wire rack to cool completely.
Tips for Making the Best Oatmeal Raisin Breakfast Cookies
These cookies are pretty foolproof, but here are a few tips to get the most out of your batch:
- Use old-fashioned rolled oats for the best texture. Instant oats will make the cookies too soft and mushy.
- Don’t skip the flaxseed—it adds nutrition and helps bind the cookies together.
- Let them cool on the baking sheet for a few minutes before moving. They firm up as they sit.
- Add mix-ins if you want—a handful of chopped nuts or a few dark chocolate chips can totally work here.
How to Store & Freeze
Store your oatmeal raisin breakfast cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. They’ll keep for up to 2 months and thaw beautifully overnight on the counter.
Recipe Variations to Try
Want to switch things up? Try these tweaks:
- Swap raisins for dried cranberries or chopped dates
- Use maple syrup instead of honey
- Add a pinch of nutmeg or clove for a warmer spice profile
- Toss in a tablespoon of chia seeds for added crunch and nutrition
Troubleshooting Your Breakfast Cookies
Don’t forget to pin these breakfast cookies for next week’s meal prep.
Breakfast doesn’t have to be boring—or boxed. These oatmeal raisin breakfast cookies are proof that a little prep goes a long way toward easier mornings and happier bellies. Whether you’re rushing out the door, packing school lunches, or just craving something wholesome with your morning coffee, these cookies deliver. They’re soft, naturally sweetened, and packed with ingredients you can feel good about—no refined sugar, no mystery ingredients, just simple, nourishing goodness.
What’s your favorite make-ahead breakfast for busy mornings? I’d love to hear what keeps your mornings running smoothly—bonus points if it feels like a treat!
Oatmeal Raisin Breakfast Cookies
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Equipment
- 1 Wire Cooling Rack
- Parchment Paper
Ingredients
- 1 ½ cups Whole Wheat Flour
- 1 cup Rolled Oats not instant
- ½ cup Raisins
- ½ cup Vegetable Oil
- ½ cup Applesauce unsweetened
- ¼ cup Honey
- ¼ cup Ground Flaxseed
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a large bowl, whisk together oil, eggs, vanilla, applesauce, and honey.½ cup Vegetable Oil, ½ cup Applesauce, 2 large Eggs, 1 teaspoon Vanilla Extract, ¼ cup Honey
- In another bowl, mix flour, oats, flaxseed, baking soda, cinnamon, and raisins.1 ½ cups Whole Wheat Flour, 1 cup Rolled Oats, ½ cup Raisins, ¼ cup Ground Flaxseed, ½ teaspoon Baking Soda, ½ teaspoon Ground Cinnamon
- Combine wet and dry ingredients until fully incorporated.
- Drop by spoonfuls onto prepared sheet, spacing 2 inches apart.
- Bake for 12–15 minutes until golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- These cookies freeze beautifully—store in a sealed container for up to 3 months.
- You can swap raisins for dried cranberries, chopped dates, or mini chocolate chips.
- Great for school lunches or quick snacks—no crumbly mess!
