Oatmeal Raisin Breakfast Cookies

 

A good friend of mine sent me on a mission to create a “healthy” oatmeal raisin cookie. To be honest, I never really liked “healthy” cookies. If I want a cookie… I want a coooooookie, darn it!! So, if you reeeeaaallly are craving the good ‘ol fashioned oatmeal raisin cookie, don’t make this! Go make yourself (or get yourself!) the real thing, full of butter and sugar and everything delicious.

However, I’m not against creating snacks, muffins, bars… whatever, to eat on the daily basis that are “healthy” and have the flavors we all crave.

I knew I wanted to make a breakfast cookie. Something easy, something grab-and-go (especially for her… she has 4 little kids!). I was certain I was going to have to do a few trial rounds before getting the breakfast cookie how I liked, but I was wrong! The flavor is PERFECT! They don’t spread like a true cookie, but for a breakfast cookie, I think that’s okay… like a cross between a muffin and cookie. The texture, however, is not muffin-like. It’s the perfect combination of chewy and soft in my opinion.

What makes these breakfast cookies healthier than the average cookie? I used nut butter, walnuts, and flax seed instead of a stick of butter to provide fat and protein (so they’ll keep you satisfied). But I couldn’t make a cookie without butter, so I added a few tablespoons for flavor. Applesauce and brown sugar (just a 1/4 cup!) add subtle sweetness. The rolled oats and whole wheat flour are heart healthy, high fiber carbohydrates that make this cookie breakfast worthy!

Go ahead, have a couple for breakfast, or have one for a snack, and definitely serve it to your kids! I think this cookie paired with Greek yogurt would balance nicely.

Next time I might play around with a vanilla Greek yogurt, cream cheese drizzle (a glaze of sort for the top)… not that it needs it!

Enjoy!

Note: If you don’t have Kirkland mixed nut butter, I would use almond or cashew butter. They have a more mild flavor than peanut butter. But if you love peanut butter (like I do!) use that! I think it could take away from the true “Oatmeal Cookie” flavor, though.

Oatmeal Raisin Breakfast Cookies

Oatmeal Raisin Breakfast Cookies

Yield: about 20 cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 1 1/2 cup rolled oats
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons flax meal
  • 1 teaspoon cornstarch
  • 1/2 cup chopped walnuts
  • 1 cup raisins
  • 2 Tablespoons melted butter
  • 1/2 cup nut butter (I used Kirkland mixed nut butter
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/4 cup brown sugar

Instructions

  1. Preheat oven to 350.
  2. Mix all dry ingredients in a medium sized bowl. (Everything from oats to raisins).
  3. Mix all wet ingredients in a medium sized bowl with a whisk. (Everything from melted butter to brown sugar)
  4. Add dry ingredients to the wet and stir until combined, do not over stir.  
  5. Using a cookie scoop (mine was 1.3 ounces - about 2 heaping tablespoons) drop cookies on to a cookie sheet and bake for 10 minutes. These cookies do not spread, if you would like a more "cookie" shape, flatten with a fork before baking. 

Nutrition Facts

Calories

155.29

Fat (grams)

7.91

Sat. Fat (grams)

2.23

Carbs (grams)

19.47

Fiber (grams)

2.43

Net carbs

17.04

Sugar (grams)

7

Protein (grams)

3.68

Sodium (milligrams)

133.71

Cholesterol (grams)

15.40
 
Baked Goods, BreakfastElizabeth Elam