These oatmeal breakfast cookies stand out as a wholesome and convenient way to start your day.
Packed with fiber-rich rolled oats and nutrient-dense oat flour, they deliver sustained energy and promote digestive health.
The recipe is naturally vegan and gluten-free, making it an inclusive option for diverse dietary needs.
With the addition of raisins and walnuts, these cookies offer a delightful balance of sweetness and crunch, along with plant-based protein and healthy fats from walnuts that support heart health.
Lightly sweetened with coconut sugar and maple syrup, they avoid refined sugars while providing satisfying natural sweetness.
Their quick preparation and bake time make them perfect for busy mornings or meal prepping, ensuring a grab-and-go breakfast that’s both nourishing and delicious.
Overall, these cookies offer a smart, tasty choice for everyday cooking that doesn’t compromise on health or flavor.
Must-Have Tools for Perfect Results
Silicone Baking Mat
Essential for non-stick baking, this mat ensures your cookies bake evenly without sticking. Its reusable nature makes it eco-friendly and saves you from using parchment paper regularly.
Mixing Bowls (Set of 3)
Durable and versatile, these bowls help efficiently separate dry and wet ingredients during preparation, allowing for smooth and mess-free mixing.
Cookie Scoop
This tool ensures uniform cookie sizes for consistent baking times and beautiful presentation. It also speeds up the portioning process, making prep quick and efficient.
Spatula (Silicone)
Perfect for folding in mix-ins like raisins and walnuts gently, it prevents overmixing and ensures even distribution without damaging the texture.
Wire Cooling Rack
Crucial for allowing baked cookies to cool properly, preventing sogginess by letting air circulate underneath for perfect texture retention.
22-Minutes Oatmeal Raisin Breakfast Cookies
Ingredients
Equipment
Method
- Preheat and Prepare Baking Surface: Begin by setting your oven to 350°F (175°C) so it can reach the perfect baking temperature while you prepare the dough. Line a cookie sheet with either a silicone baking mat or parchment paper to prevent sticking and ensure even baking. Set the prepared sheet aside on your countertop.
- Combine Dry Ingredients: In a medium mixing bowl, thoroughly mix together the oat flour, old fashioned rolled oats, baking powder, ground cinnamon, and sea salt. Stir with a whisk or spoon until these dry ingredients are evenly distributed, which helps ensure every cookie has balanced flavor and texture.
- Mix Wet Ingredients Separately: In a large mixing bowl, whisk together the unsweetened applesauce, coconut sugar, maple syrup, melted coconut or avocado oil, flax egg, and vanilla extract. Whisk vigorously until the mixture is smooth and all ingredients are fully incorporated, creating a cohesive, slightly runny batter base.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the bowl with the wet mixture. Gently fold them together using a silicone spatula, mixing just until combined. Avoid overmixing to maintain a chewy cookie texture; the dough should be thick and slightly sticky.
- Add Raisins and Walnuts: Carefully fold in the raisins and chopped walnuts, distributing them evenly throughout the dough. This step adds bursts of sweetness and crunch in every bite, enhancing both the flavor and texture of your cookies.
- Scoop and Shape Cookies: Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Then, slightly wet your fingers and gently press each mound down into a cookie shape about ½-inch thick, ensuring they bake evenly.
- Bake Until Golden: Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes. Watch for the cookies to turn lightly golden around the edges and feel set to the touch—this means they’re perfectly baked but still chewy inside.
- Cool Completely on Rack: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes to firm up. Then transfer them carefully to a wire cooling rack to cool fully, which prevents sogginess and helps them hold their shape.
Notes
- For the flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water, stir well, and let it sit for 5 minutes to thicken before using.
- Feel free to swap raisins for other dried fruits like cranberries or chopped dates for variety.
- Walnuts can be substituted with pecans, almonds, or your favorite nuts for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To keep your fingers from sticking while shaping the cookies, lightly wet them with water or oil before pressing down the dough.
Chef’s Secrets for Baking Excellence
Achieving perfectly chewy oatmeal breakfast cookies starts with careful ingredient choices and technique.
Using a flax egg instead of a traditional egg keeps this recipe vegan while adding a slight nutty flavor and binding power.
For the best texture, be sure not to overmix the dough once you combine the wet and dry ingredients—overmixing can lead to dense, tough cookies.
Another secret is lightly wetting your fingers before shaping the dough; this prevents sticking and helps you form evenly sized cookies that bake uniformly.
Opt for old-fashioned rolled oats over quick oats, as their larger flakes provide a more satisfying chew and better structure.
Finally, letting the cookies cool completely on a wire rack ensures they set properly and retain that perfect balance of softness and slight crispness on the edges.
Serving Suggestions to Enjoy Daily
These oatmeal breakfast cookies are wonderfully versatile and can be enjoyed in many ways throughout the day.
For a quick breakfast, pair a cookie with a cup of your favorite plant-based milk or herbal tea to create a balanced start to your morning.
They also work beautifully as a wholesome snack between meals, especially alongside a handful of fresh fruit or a dollop of almond butter for extra protein.
For an energizing post-workout treat, serve them with a smoothie or yogurt to help refuel muscles.
If you want to elevate them for brunch or dessert, warm the cookies slightly and drizzle with natural nut butter or a sprinkle of cinnamon for added comfort and flavor.
Storage Tips for Freshness
To keep these cookies fresh and chewy, store them in an airtight container at room temperature for up to five days.
Make sure the container is sealed well to prevent moisture loss, which can lead to dry cookies.
If you want to extend their shelf life, freeze the cookies individually wrapped in parchment paper or plastic wrap, then place them together in a freezer-safe bag or container.
They can be frozen for up to three months without losing quality.
When ready to eat, thaw at room temperature or warm them gently in the microwave for 10–15 seconds. Avoid refrigerating the cookies as it can cause them to harden and lose their desirable chewy texture.
Frequently Asked Questions Answered Clearly
1. Can I substitute the oat flour?
Yes! You can replace oat flour with almond flour or gluten-free all-purpose flour if you prefer, but this may slightly change the texture and flavor.
2. What is a flax egg and how do I make it?
A flax egg is a vegan egg substitute made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it gels.
3. Are these cookies suitable for gluten-free diets?
Absolutely! Ensure you use certified gluten-free oats and oat flour to keep the recipe fully gluten-free.
4. Can I add other mix-ins?
Definitely! Feel free to experiment with dark chocolate chips, dried cranberries, or seeds like chia or pumpkin for added nutrition.
5. How can I make these cookies less sweet?
To reduce sweetness, cut back on the maple syrup or coconut sugar by a tablespoon or two, and consider adding more applesauce to maintain moisture.
This recipe has been adapted and simplified from the original version by eatingbirdfood. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.