Thursday, January 10, 2013

Vegan Oatmeal Raisin Breakfast Cookies

Confession time. I meant to post these bad boys weeks ago and then the holiday hoopla took over and I never got around to it. That said, these are most definitely not holiday specific cookies. Oat-filled, not too sweet, heavy on the fruit, dairy-free, and egg-free, these vegan delights are perfect lunchbox cookies, cup of tea cookies, even dare I say it, breakfast cookies?!
The KC kids are not the best breakfast eaters. They suck down a cup of milk most mornings and head for the door while I chase them with a piece of toast or an apple. I've already discussed a few of our breakfast strategies, including my go-to Snackfast, but breakfast cookies might do the trick too.

This recipe is so basic and relatively wholesome (they are cookies, after all) that I almost didn't give it a chance. I kept thinking how can these be any good? Where's the butter, you know? And that banana can get overwhelming fast. Thank goodness I didn't listen to me!
Crispy on the outside, chewy on the inside, teeming with texture and just the right hint of banana to make them interesting, think of them as homemade round granola bars. Then give them to your kids for breakfast without apology. It's a big step up from the rainbow sugar crisps lining cereal shelves at the grocery store, right?

Oatmeal Banana Raisin Breakfast Cookies
adapted from VegWeb

3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup canola oil
3 tbsp water
1 large banana, mashed
1 & 1/2 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 & 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 & 1/4 cups rolled oats
1 cup raisins

1. Preheat the oven to 350 degrees
2. Using an electric mixer, combine the sugars, oil, and water. Mix in the mashed banana and vanilla.
3. In a separate bowl, whisk together both flours, cinnamon, baking soda, and salt.
4. Add the dry ingredients to the wet and mix until combined. Stir in oats and raisins. If the batter is runny, allow it to sit for 15 minutes until the oats absorb some of the moisture.
5. Line a cookie sheet with parchment paper or a silicone mat. Drop cookies by 1 tbsp dollops onto the cookie sheet and bake 10-13 minutes until the undersides are golden brown. Cool on a wire rack.
Perhaps the best thing about these cookies is their sheer versatility. Feeling particularly virtuous? Use all whole wheat flour and stir in some ground flax seed to boot. Don't like bananas? Try 3/4 cup of applesauce instead, which gives the cookies a more subtle flavor overall. I recommend this route especially if you're going to pour in more than one mix-in. Speaking of mix-ins, the options are truly endless. So far we've tried golden raisins, chocolate chips, and dried cherries - all supremely delicious but sadly I didn't think to combine the chocolate chips and dried cherries in a single batch. Next time.

Instead of raisins, feel free to experiment with an equivalent amount of dried fruit, chocolate chips, shredded coconut, pepitas, sunflower seeds, or nuts if they won't endanger the lives of you or those around you. Obviously we steer clear but that doesn't mean you have to. Throw a few pecans in there for me, would you? Thanks.


  1. We will try this! Breakfast can be a battle here too. Glad to see you are back from the holiday "break" :)

    1. Let me know how it goes. We'll be experimenting with some other "healthy" cookies soon. I'm seeing just how far I can take this cookie idea! ;)

  2. These are DELICIOUS! I am so excited to have found a baked good that turns out great that is dairy free and pretty darned healthy. Thank you so much!

    1. You're welcome, Amy! I'm so glad you like them. I love sharing recipes for high quality allergy-friendly bake goods. My life wouldn't be complete without cookies :)