Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Busy Morning Breakfast Cookies

  • Author: Emilie Raffa
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: 35 mini cookies

Ingredients

2 cups quick oats (not instant or old fashioned)

1 cup white whole wheat flour

1/2 tsp. baking soda

1 egg

1/2 cup coconut oil, melted

1/2 cup pure maple syrup

1/2 cup raisins (I use organic)

2 capfuls of pure vanilla extract


Instructions

  1. Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
  2. Add the quick oats, white whole wheat flour, and baking soda to a food processor. Pulse about 5 times to combine.
  3. Add the egg, coconut oil, maple syrup, raisins, and vanilla extract. Continue to pulse until the mixture until it looks like cookie dough- you’ll have some big and small pieces of raisins. Turn the food processor off and pinch some of the dough between your fingers; if it sticks together easily, it’s done. If the dough is too wet or runny, just add a sprinkle of flour and pulse gently until it comes together.
  4. Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
  5. Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
  6. Store cookies in an air-tight container for up to one week (if they last that long).