Oatmeal raisin breakfast cookies

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 12 cookies     adjust servings

Wholesome oatmeal raisin breakfast cookies that are 100% whole grain and naturally sweetened.


  • 1 cup old-fashioned oats
  • 1/2 cup white whole wheat flour
  • 1 teaspoon cinnamon
  • 1 large ripe banana, mashed
  • 1/2 cup peanut butter (or sub almond butter or sunflower seed butter)
  • 1/3 cup honey (or sub maple syrup)
  • 2 teaspoons vanilla
  • 1/2 cup raisins


  1. Preheat the oven to 350.
  2. Combine oats, flour and cinnamon in a medium bowl.
  3. In a small bowl, mash the banana and add the peanut butter, honey and vanilla. Stir well to combine.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the raisins.
  5. Drop cookie dough on a parchment paper or silpat-lined baking sheet to make 12 even cookies. Use your fingers (it’s easier if you wet them first) to shape each one into a cookie shape - these do not spread out while baking.
  6. Bake at 350 for 16-20 minutes, until golden brown and done.
  7. Store in an airtight container in the pantry for 2-3 days, in the fridge for up to 5 days or freeze for up to 3 months.

Recipe Notes

The extras freeze beautifully! I put the baked, cooled cookies in a ziploc freezer bag (label it!) and pull them straight out of the freezer as needed. You can reheat the cookies, straight from the freezer, in the microwave for about 15-20 seconds for a quick sweet snack or on-the-go breakfast.

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