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Busy Morning Breakfast Cookies

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


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


  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).