Hungry Haley

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oat flour

Chewy Oatmeal Raisin Breakfast Cookies (GF)

Breakfast, Dairy-free, GF, Whole GrainHaley Hansen3 Comments

What differentiates a breakfast cookie from a dessert cookie? Especially when one has had just cookies in general for breakfast from multiple recipe trials more times than I can count on my two hands... 

It's a tough question to answer, but I've done my best. I've channeled my inner Nutrition-student Haley and she consulted Baker Haley to come up with a cookie that is both breakfast-worthy in terms of nutrient density and sweet-tooth-satisfying in terms of taste and texture. 

I chose oat flour because, well, how many times have we heard of or eaten oatmeal for breakfast? It's not my go-to (feels like mush in my mouth), but I know several people for whom it certainly is. Fun fact: oats contain a type of fiber - beta-glucans for my fellow nutrition nerds - that binds cholesterol in the gut and promotes excretion, a mechanism that lowers blood cholesterol levels (that information is in my metabolism textbook, if anyone is checking my citations). So, yes - oats are a fantastic choice, speaking nutritionally, for breakfast. If you're like me and find them quite mushy, these cookies are a fantastic choice, speaking texturally (?), for breakfast. 

Chewy Oatmeal Raisin Breakfast Cookies (GF)

What pairs better with oatmeal/oat flour than raisins and almonds? Picture a typical hotel's continental breakfast - scrambled eggs, pancakes, bacon, toast, and oatmeal with toppings like brown sugar, raisins, and nuts. GOT 'EM. Easy peasy. Cookies don't usually seem complete, to me, without a heavy handful of chocolate chips, but this time, I'm keeping the sugar content lower and sticking to my dad's favorite cookie. If you know my dad, you know that means chocolate chips are most definitely nottttt welcome. 

Ahhhh, and that brings me to the final decision - coconut oil or butter? Over the years, my view on that situation has been strictly on coconut oil for various reasons, whether that being the nutrition facts of both (coconut oil being the more praised option) or my vegan lifestyle (obviously coconut oil won there, too). Thankfully, I'm now able to question both of those choices and freely choose between the two - find a good ol' buttery cookie recipe here! Baker-Haley won this one by defending the subtle sweet aroma and flavor coconut oil lends to a baked good. I bet butter would also do a dang good job, though, so let me know if you give that a try! You can probably bet I will, too. :) 

I will never discourage you from eating a cookie or two or three for breakfast if your body is digging the sound of it. And that cookie doesn't need to be paleo or gluten-free or vegan or refined-sugar-free, either. This one is more nutrient-dense (my new term to replace "healthy") because Nutrition-student Haley wants to remind everyone that nutrition facts do matter. Baker-Haley, though, wants to remind everyone that intuition matters, too, and eating cookies with any nutrient profile for breakfast is F U N. And delicious. 

Life is a beautiful balance, my friends. It doesn't have to be this or that. It can be in between. Sometimes, in between is where the most happiness and contentment and peace and gratitude lies. Also found there is a recipe for crispy gooey warm oatmeal raisin cookies that Nutrition students and Nutrition professionals and Bakers alike can approve of. 


Makes about 12 cookies

1 cup oat flour
1/4 cup raisins
1/3 cup chopped almonds
1/2 cup oats
1/2 cup coconut oil, melted and cooled
1/2 cup maple syrup
1/4 cup nut butter
1 egg
1 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
sea salt

  1. Combine the dry ingredients - flour, oats, almonds, raisins, spices, and baking soda - in a large bowl and stir.

  2. In a small bowl, whisk together the wet ingredients - coconut oil, nut butter, maple syrup, and egg - and pour into the dry. Stir until just incorporated. Refrigerate for 45-60 minutes.

  3. Preheat the oven to 350F and line a baking sheet with parchment paper. Scoop large spoonfuls of dough onto the sheet, about 2 inches distance between each portion.

  4. Bake for 15-17 minutes or until golden brown around the edges. Remove from oven and let cool on the baking sheet - this allows them to firm up a bit.

  5. Serve immediately and store leftovers in a covered container with a small opening for air - this prevents them becoming mushy.

  6. Enjoy!