These easy, one-bowl breakfast cookies are made with wholesome ingredients for a nutritious treat that’s perfect for busy mornings!
I’ll never forget the sheer disappointment I felt as a child when I first bit into an oatmeal-raisin cookie. I was under the impression that this was a chocolate chip cookie, and my disillusionment can’t be understated. But over the years, the idea of an oatmeal-raisin cookie started to grow on me. After experimenting with a bunch of different cookie recipes, I landed on one that’s become a favorite! These oatmeal-apple-raisin breakfast cookies are wholesome, portable, and feel like an indulgent treat while still being nourishing. This recipe is perfect if you’re looking for an on-the-go snack that hits the sweet spot between care and convenience.
The almond butter and sliced almonds in these cookies add a rich nuttiness to every bite. Pure maple syrup lends a natural sweetness to them and pairs perfectly with a hint of ginger and the warm flavor of cinnamon. Raisins add a pop of chewiness, and the finely chopped dried apples make every bite feel as cozy as the fall season.
When you put it all together, you’ve got a cookie that works just as well for a quick breakfast as it does for a midday pick-me-up. Toss a few cookies into your bag before work, share them with friends over a weekend coffee date, or serve them as a healthier dessert option at your next family gathering. If you’re on the hunt for your next cookie obsession, then you just might be in the right place!
Making this recipe your own
The best part of oatmeal cookie recipes, in my opinion, is just how versatile they can be. With a few simple additions or substitutions, you can transform this simple recipe into a cookie that’s tailored perfectly to your taste. If you’re not a fan of raisins, you could swap these out for dried cranberries or even chopped dates. Want to amp up the texture of your oatmeal cookies? Try adding pumpkin or sunflower seeds for a little added crunch. And if you’re looking to enhance the flavor profile of these cookies, you could experiment with adding spices like nutmeg or cardamom to your batter. Finally, are you looking to boost the protein content in your diet? You could also add a scoop of your favorite protein powder to the batter in this recipe. Take some time to explore different tweaks until you find a flavor and texture combo that makes your taste buds happy.
How do I store leftovers?
Another thing I love about these cookies is just how well they store, making them a great choice to prep in advance. After your cookies have cooled, place them in an airtight container. You can store them at room temperature for up to 3 days or in the fridge for up to 1 week. If you’d like to store them even longer, you can freeze them for up to 3 months. I recommend placing them between sheets of parchment paper if you choose to freeze your cookies, as this helps prevent them from sticking together. Thaw your cookies in the fridge or at room temperature.
Serving suggestions
You can absolutely enjoy these cookies on their own as a quick breakfast or portable snack. But if you’d like to elevate your cookie experience, I have some suggestions. If you’re serving these cookies as a quick breakfast, why not pair them with an energizing beverage? You could go for a Chai Latte, Pumpkin Spice Latte, or even an Iced Latte.
Looking for more oatmeal cookie recipes? Try our chewy Peanut Butter Oatmeal Cookies or bake up a batch of these decadent Brown Butter Oatmeal Cookies With Chocolate Chunks.
Ingredients
- 1/4 cup sliced almonds
- 1/2 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1 cup quick oats
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon ginger powder
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup dried apples finely chopped and packed
Instructions
- Preheat your oven to 400°F and line a cookie sheet with parchment paper.
- Spread the almonds over the pan and place in the oven until lightly golden brown, about 2-3 minutes. They toast quickly, so keep an eye on them. Turn the oven temperature down to 325°F.
- In a large bowl, whisk together the almond butter, maple syrup, vanilla extract, and applesauce until well combined and smooth. Add in the quick oats, cinnamon, ginger, and salt and stir until well combined. Finally, add in the raisins, chopped dried apples, and toasted almonds. Stir until evenly mixed. Your dough will be quite sticky.
- Drop the batter onto the prepared cookie sheet in 8 large balls. Use a fork to press the cookies down to about ¾-inch thick. Make sure to press each cookie down with the edge of a fork so they stick together while baking.
- Bake until the edges are lightly golden brown, about 22-23 minutes. Let cool completely and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Where are the recipe ingredients for the apple raisin cookies
Hi Kathy, I have added the recipe card in the post. You should have all the ingredients and detailed steps there. Let me know how it goes!