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:
Emily says
I just made these and tried the first one hot out of the oven and they taste sooo good!!
I tried the version with chocolate chips as well as the one with raisins (because I couldn’t decide haha) and I also pulverized the oats before adding them to the batter and they turned out really nicely!
Thanks for this great recipe! 🙂
Rachel says
I just made these while doing some snack prepping- DELISH!!!! Added a chopped up dark chocolate dove promise square (:
Kathy Gossett says
My husband loves cookies but he is diabetic. I am not sure which is the best flour to use in cookies, the almond flour or the coconut flour. I am having trouble finding a recipe for these flours. He does like Zing; how much do I use to replace regular sugar. Thank you for your help. Kathy G.
Physco219 says
I too am diabetic. See my comment. I omitted all the sugar and keep the cookies small. To me the cookies were fine without. Hope this helps.
sherria says
Love this site it helps my family and I to eat healthy with out the bad sweets!
Terri says
Great recipe! Used mashed banana, chunky peanut butter, and chocolate covered dried cranberries and they were delicious! Thanks!
Physco219 says
I made these with smooth peanut butter, quick cook oats (all i had) and banannas. The batter is loose and gooey. It tasted amazing. I opted to omit sugar as I didn’t feel it would be needed. (This proved to be fine for us.) A few suggestions that I want to try next time:
Honey roasted peanut butter
Other dries fruits
Chocolate chips
Add egg make more protein and maybe more airy.
Shape like biscuits
Squeeze out of a Ziploc bag
Brown sugar or other sweeteners
Fry in non stick pan
Candies
In all this is a great base to add to or do as is to keep it simple. I plan on making these for a scouts group as a “trail mix bar” given the taste they’ll never know its pretty healthy and easy too. These could easily be made in advace or fire side. Enjoy.
Katie says
I just made these. The flavor is delicious, but they didn’t firm up. I even baked them longer – 16 minutes, but they didn’t stick together. We had to eat them with a fork.
Jillian Farrell says
Look amazing! How long do these last in the fridge? Freezer?
Teddi Bear says
Love, Love, Love this recipe. Thanks so much for sharing. I use it as a base and put whatever fruit puree, over ripe apples, bananas, overripe pears I have even a can of peaches if that is all I have…although the family liked the peaches better than me. I add goji berries, raw sunflower seeds, flax seeds, cranberries, dried cherries or chocolate whatever we have…usually all in same batch. Oh, my DH doesn’t like stevia so I add a little honey. They are filling and good…as oatmeal can get a little boring. Serve with finger food such as apple slices, celery or carrot sticks…what ever you have. There you go… a great breakfast!
Maria says
Hi! How much stevia is in a packet? I have the big container. Also, are we able to print out this recipe? I am not seeing a print icon. I did make your flourless oatmeal raisin cookies and they are great (but would like to try a lower sugar option!)! Thanks!
Mom says
Had no applesauce, Blended half a fresh apple and used a small chopped peach insted of raisins. Runny dough so I baked them in muffin tins. My kids loved these.
Carla says
wtf why applesauce 🙁