Oatmeal Raisin Breakfast Cookies

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 9 Cookies
Author: Abigail Taft


  • 1 cup gluten-free oats I used Quaker
  • 1/2 cup oat flour store-bought or simply put oats in blender and blend until flour consistency
  • 1/2 cup plumped raisins to plump: pour boiling water over raisins and let sit for 5 mins, drain water
  • 1/2 cup raw unsalted pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsweetened applesauce
  • 3 tbsp coconut oil
  • 1.5 tbsp maple syrup
  • 2 tbsp almond milk or any plant-based milk of choice


  • Preheat oven to 325
  • Combine dry ingredients
  • Combine wet ingredients and mix with dry ingredients. Let sit for 4-5 mins to allow chia and flax seeds to absorb moisture.
  • Roll dough into 8-10 balls and place on a baking sheet lined with parchment paper.
  • Bake for 14-15 mins. Store in airtight container!

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