Oatmeal Breakfast Cookies
Chewy and healthy oatmeal breakfast cookies that are studded with raisins and walnuts, easy to whip up and perfect for on-the-go. They're lightly sweetened, vegan, egg-free, gluten-free and perfect for meal prep.
Servings: 12
Ingredients
- 1 cup oat flour
- 1 ½ cup old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ⅓ cup unsweetened applesauce
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 2 Tablespoons melted coconut oil or avocado oil
- 1 flax egg
- 1 teaspoon vanilla extract
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
- In a medium mixing bowl add oat flour, rolled oats, baking powder, cinnamon and salt and stir to combine.
- In a large mixing bowl add applesauce, coconut sugar, maple syrup, oil, flax egg and vanilla extract and whisk until combined.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Fold in the raisins and chopped walnuts.
- Using a cookie scoop, scoop the batter onto the prepared cookie sheet.
- Using your hands, press down on the dough to form a cookie shape. You might need to wet your fingers to prevent the dough from sticking!
- Bake for 10-12 minutes, until the cookies are slightly golden around the edges.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
Nutrition
Serving: 1 cookie | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 82mg | Fiber: 3g | Sugar: 14g