Oatmeal Raisin Breakfast Cookies
A chewy, wholesome oatmeal raisin cookie packed with fiber, healthy fats, and natural sweetness. Perfect for breakfasts, snacks, or meal prep, this recipe balances nutrition and comfort with adaptable gluten-free options.
Equipment
- 1 medium mixing bowl
- 1 medium mixing bowl (separate for wet ingredients)
- 1 kitchen scale (for accurate measuring)
- 1 Silicone Baking Mat or Parchment Paper
- 1 cookie scoop (2 tbsp)
- 1 Silicone Spatula
Ingredients
- 1 cup 100g instant oats (ensure gluten-free if needed)
- ¾ cup 90g whole wheat flour or gluten-free flour blend
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons 28g coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup 60mL pure maple syrup, room temperature
- ¼ cup 60mL nonfat milk or any milk alternative, room temperature
- ¼ cup 40g raisins
Instructions
- Prepare Dry Ingredients: In a mixing bowl, combine the instant oats, whole wheat or gluten-free flour, baking powder, cinnamon, and salt. Whisk them together thoroughly to ensure the ingredients are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter with the egg and vanilla extract. Once smooth, add in the maple syrup and milk, mixing until fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until the flour mixture is incorporated. Avoid overmixing to keep the cookies tender.
- Add Raisins: Fold in the raisins carefully, distributing them evenly throughout the dough without breaking them up.
- Chill the Dough: Cover the dough and place it in the refrigerator for 30 minutes. This step firms up the dough, making it easier to shape and enhancing the cookie texture.
- Preheat Oven and Prepare Baking Surface: Set your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Use a cookie scoop or spoon to drop 15 rounded portions of dough onto the prepared sheet. Gently press each mound down to your preferred thickness using a spatula.
- Bake to Perfection: Bake the cookies for 10 to 13 minutes, or until the edges turn lightly golden and the centers are set. Avoid overbaking to maintain their chewy texture.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measuring is Key: To maintain chewy cookies, precisely measure the oats and flour using a kitchen scale or proper measuring cups. Too much flour or oats will make the cookies dry and crumbly.
- Instant Oats Defined: Instant oats (also known as quick oats) are finer than old-fashioned oats. If you only have old-fashioned oats, pulse them briefly in a food processor to achieve the right texture.
- Gluten-Free Substitutions: For gluten-free cookies, use certified gluten-free oats and a gluten-free flour blend such as millet, tapioca, brown rice flours, and xanthan gum. Store-bought blends work well if measured carefully.
- Milk Variations: Any milk type, including dairy alternatives like almond or oat milk, can substitute nonfat milk without affecting the recipe.
- Storage Tip: Store cookies in an airtight container at room temperature. They will stay fresh and chewy for up to one week.
