Chewy Oatmeal Raisin Breakfast Cookies

By Hungry Haley
December 31, 2017
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Author Notes: Tell us about your recipe.Hungry Haley

Serves: 12

  • 1 cup oat flour
  • 1/4 cup raisins
  • 1/3 cup chopped almonds
  • 1/2 cup oats
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 1/4 cup nut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  1. Combine the dry ingredients - flour, oats, almonds, raisins, spices, and baking soda - in a large bowl and stir.
  2. In a small bowl, whisk together the wet ingredients - coconut oil, nut butter, maple syrup, and egg - and pour into the dry. Stir until just incorporated. Refrigerate for 45-60 minutes.
  3. Preheat the oven to 350F and line a baking sheet with parchment paper. Scoop large spoonfuls of dough onto the sheet, about 2 inches distance between each portion.
  4. Bake for 15-17 minutes or until golden brown around the edges. Remove from oven and let cool on the baking sheet - this allows them to firm up a bit.
  5. Serve immediately and store leftovers in a covered container with a small opening for air - this prevents them becoming mushy.
  6. Enjoy!

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