These gluten free oatmeal raisin cookies are essentially baked oatmeal that you can eat with your hand (no cutlery or plates required), making them the ultimate breakfast on the go. They’re gluten free, vegan friendly, refined sugar free, and super filling.
This is the kind of breakfast that can keep you feeling full and satisfied all the way to lunch.
These super healthy gluten free oatmeal raisin cookies are the perfect solution for those dark mornings when cooking breakfast is the last thing on your mind, but you still need a little pick-me-up before you take on the day.
Are These Oatmeal Raisin Cookies Really Healthy?
These oatmeal raisin cookies are made with eight natural ingredients, and taste just like baked oatmeal. To make a batch that will last you a week, you’ll need:
- Bananas
- Rolled oats
- Peanut butter
- Pecans
- Raisins
- Agave syrup
- Vanilla and cinnamon
They’re vegan and gluten free, made without any added sugar or processed grains. Yes, they’re big, very filling and high in fat, but it’s what makes them the perfect nutritious breakfast that gives you enough energy to take on the day. These are some of the highlights that will make you fall in love with them:
- Dairy and gluten free
- Vegan friendly
- Free from refined sugar
- High in protein and fibre
- Low in saturated fat
- Zero processed ingredients, which means zero trans fats
- Ready in under 30 minutes
How to Make Oatmeal Raisin Cookies
These cookies couldn’t be easier to make. All you need to do is:
- Mix all ingredients in a bowl.
- Scoop the dough and place golf ball-sized mounds on the baking sheet.
- Bake for 18-22 minutes until golden brown.
How Long Do They Keep?
You can keep these jumbo oatmeal cookies in an airtight container at room temperature for up to a week. It’s what makes them the ultimate make-ahead breakfast.
A Few Extra Tips & Tricks
- These cookies are massive, with a single cookie offering a healthy and convenient substitute for your breakfast. If you want smaller cookies, or only six big cookies, simply cut the ingredients in half.
- Because these cookies are so thick, they bake at a lower temperature (325F) for a bit longer than most similar recipes. This prevents the tops from burning, resulting in evenly baked, chewy oatmeal raisin cookies.
- Make sure to use certified gluten free oats if you’re suffering from gluten allergy or intolerance.
Looking for a cookie, but not a breakfast cookie?
You might want to give these a try:
More Make-Ahead Breakfasts
Breakfast Oatmeal Raisin Cookies
Ingredients
- 2 ripe medium bananas, mashed
- 2 ½ cups (210g) rolled oats
- 1 cup (250g) peanut butter
- ½ cup (50g) pecans, chopped
- 1 cup (125g) raisins
- ⅓ cup (75g) agave syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (165°C), and line two large baking sheets with parchment paper. Set aside.
- Add all the ingredients to a large bowl and mix together with a rubber spatula or wooden spoon until combined. Scoop mounds of dough, about the size of a golf ball, onto the prepared baking sheets. Gently press the mounds down with your hand or a spatula.
- Bake in the pre-heated oven for 18-22 minutes until lightly browned on the sides. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- You can keep the cookies in an airtight container at room temperature for up to one week.
Chocoviv says
These look yummy!!