22-Minutes Oatmeal Raisin Breakfast Cookies
Enjoy chewy, wholesome oatmeal breakfast cookies studded with sweet raisins and crunchy walnuts. Vegan, gluten-free, and lightly sweetened, these cookies are ideal for meal prepping and quick breakfasts. Ready in just over 20 minutes, they’re a deliciously healthy start to your day.
Equipment
- 1 Medium mixing bowl
- 1 Large Mixing Bowl
- 1 Silicone Baking Mat or Parchment
- 1 Paper
- 1 Silicone Spatula
- 1 Cookie Scoop
Ingredients
- 1 cup oat flour
- 1½ cups old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ⅓ cup unsweetened applesauce
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 2 tablespoons melted coconut oil or avocado oil
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 teaspoon vanilla extract
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- 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.