Oatmeal Raisin Breakfast Cookies
These soft and chewy oatmeal raisin breakfast cookies are naturally sweetened and full of wholesome ingredients—perfect for busy mornings or a quick afternoon pick-me-up. Easy to prep, freezer-friendly, and made with pantry staples you probably already have on hand.
Print Recipe
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!
Nutrition
Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 31mg | Potassium: 90mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg
Servings: 24 cookies
Calories: 116kcal
Cost: $6