Haven’t you always wanted to eat cookies for breakfast??
These sugar free cookies are filled with wholesome ingredients like bananas, oats, and raisins. See? Totally acceptable for breakfast. Or lunch.
Mmm sure, why not?
Normally, my goal is to make my healthy dessert recipes not taste healthy. However, these cookies are an exception to that rule. (In other words, don’t expect them to taste like traditional cookies you’d find in a bakery.) The wholesome breakfast cookies won’t be a hit with everyone, and I wouldn’t bring them to a party.
For that, I recommend my popular Flourless Chocolate Chip Cookies.
But if you’re used to the taste of healthy desserts—and maybe even if you’re not—these incredibly healthy oatmeal-raisin cookies might just be your newest-favorite cookies!
Oatmeal Raisin Breakfast Cookies
Also found here: 100 Sugar-Free Recipes
- 1/2 cup rolled oats
- scant 1/2 cup applesauce or over-ripe banana (mashed)
- 1/4 cup nut butter of choice (I used salted peanut butter)
- 1/4 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 3 tbsp raisins (or other dried fruit, or even chocolate chips)
- 1/16 tsp salt, plus a tiny pinch more if desired (taste dough to decide)
- 1 packet stevia if using applesauce version (or 1 tablespoon sugar. I actually omitted this altogether. If you have absolutely no sweet tooth, you can try it that way. And if you have a huge sweet tooth—or are used to “non-healthy-tasting” desserts—try adding 1/4 cup sugar. As I said above, don’t expect these to taste like your everyday oatmeal-raisin cookies. I’ll post a recipe for those soon!)
Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter, then add all other ingredients and mix until well-combined. Shape into cookies and bake for around 14 minutes. (Alternatively, you can try pulverizing the raisins and oats before combining them with the banana mixture, if you want more sweetness.) This recipe probably yields around 10-12 cookies, but I had to guess… because I ate a considerable amount of the raw dough!
Raisins: Do you love or hate them?
It seems like people have very strong feelings about raisins—either adoring them or loathing them! My roommate is on Team No-Raisins. Yesterday afternoon, as we were eating the cookies, she kept picking out the raisins and asking, “Couldn’t you have used chocolate chips instead?!” Hmmm, that’s actually not a bad idea. If there’s one thing I love more than raisins, it’s chocolate!
EDIT – Here is the chocolate version:
These look delicious! Great Idea.
I just made these and they were fantastic! Not a fan of raisins, but I added some dried blueberries and a few unsweetened chocolate chips. Will definitely be making these many times over. Thanks for another wonderful recipe!
Is nut butter (salted pb) the same as peanut butter?
Nut butter can be whatever type you choose– almond, cashes, peanut. I used peanut butter.
Yumm! Just made these with my little guy and we both loved them. We used 1 tbsp of honey and 2 tbsp of ground flax seed. Next time I would probably use 1/2 tbsp of honey or maybe just leave it out! My kids are going to think I’m pretty cool when I let them have cookies for breakfast tomorrow. Thank you!
I made these this morning, and they turned out great! I used peanut butter, banana, and added a little bit of honey. It was my first time making one of your recipes – I look forward to making more in the future! Thank you!
Cookies for breakfast? Yes please
Just made these with about 1/3 cup mashed cooked sweet potato instead of the banana…yumm.
I have been searching for a recipe like this! I wanted a healthy snack for my toddler. Trying this weekend. Thanks!
I made these over the weekend, but instead of raisins I used white chocolate chips and cherry-infused dried cranberries….absolutely delicious!!! Great, simple, healthy recipe!
You know what else would be good in these, craisins!! =) Just thought of that as I was headed over here! Aaaannnywho…. made these last night and loved them, but they were a little ‘soft’ and ‘mushy’. Did I do something wrong or is that how they should be? The flavor was great, but the texture was just a little funny. Here is a link to my post. Overall a great recipe!! =)
http://jolynccc.wordpress.com/2012/01/24/breakfast-lunch-and-dinner-cookies/
Hmmm, mine weren’t mushy. But I used natural pb, so maybe that’s why?
Yes! In love with the idea of breakfast cookies. I would eat cookies for every meal if I could!
I actually make a similar cookie, but I don’t use nut butter (I tried it once, but it actually cut the sweetness of the banana.) Without the nut butter, you really don’t need any sweetener at all- the raisins and the banana do the trick. I originally used oil and then I saw that pumpkin could be used in recipes in place of oil and adding pumpkin just took these to the next level.
http://teachinggoodeaters.blogspot.com/2011/11/warning-these-cookies-are-really.html
Thanks for posting this recipe! Made these using applesauce and Enjoy Life chocolate chips and they turned out fantastic! Oh, and it sure was hard to resist eating the raw dough!
These look awesome and perfect for my twinks for a quick breakfast on their way to school! Do you happen to know if they freeze well? I’m all about making big batches and having food at the ready!
I’m not sure… if you try it, do report back! 🙂
katie! i want to make these so bad tonight but all i have on hand are quick cooking oats! could this work??
Sorry, I’m not sure… but you can always try!
I’ve made them with quick cooking oats and regular and they both come out great.