While frantically running out the door the other morning, cursing myself for not making overnight oats the night before and not having enough time to make a proper bowl of oatmeal; I started dreaming of eating gooey, warm oatmeal cookies. Breakfast cookies, that is.

A cookie with breakfast benefits!
Oatmeal in cookie form!
Cookies that in no way resemble oatmeal, but reap all the oatty benefits!
Vegan cookies!
Gluten-free cookies!
Refined sugar free cookies!
Cookies for breakfast!

As you can see, I’m slightly excited about these oatmeal raisin breakfast cookies. They’re incredibly delicious and filled with all sorts of whole food, plant based goodness to get your morning started. They’re especially great for tricking those you love into eating oatmeal in the morning, and even better, these cookies are super portable so you can take your breakfast anywhere.

Like oatmeal, these cookies are nutrient powered and filled with goodness. Oats provide plenty of fiber, notably beta-glucan, a soluble fiber that has been shown to reduce overall cholesterol, decrease the risk of heart disease, and aid in proper digestion. Raisins are another source of fiber, while almonds, almond butter, and coconut oil boost the beneficial healthy fats in these cookies. The bananas and flax egg bind the cookies together to create the perfect texture, while vanilla and cinnamon give heavenly flavor, and coconut sugar adds in the slightest hint of sweetness.

The first time I made these cookies, they were gone in less than 12 hours. The next batch disappeared even quicker than the first. Clearly, cookies for breakfast are a very good thing.

Oatmeal Raisin Breakfast Cookies

Makes about 12 medium sized breakfast cookies

2 ripe bananas
1 flax egg (1 tablespoon ground flax meal + 4 tablespoons warm water)
1 ½ cups rolled oats (gluten-free if necessary)
1 heaping tablespoon almond butter
1 tablespoon coconut oil, melted
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon sea salt
1-2 tablespoons coconut sugar (optional for a hint of sweetness)
½ cup raisins
1/3 cup almonds, roughly chopped
1/3 cup unsweetened coconut flakes

Preheat oven to 350° F and line a baking tray with parchment paper.

Start by mashing your ripe bananas. Either mash bananas with a fork until they are creamy or blend them for a few seconds.

To make a flax egg, place ground flax meal in a small bowl and add water. Stir to combine and let sit to thicken, about 5 or so minutes.

In a large bowl add mashed bananas, rolled oats, almond butter, coconut oil, cinnamon, vanilla, sea salt, and coconut sugar. Stir to combine. Add in thickened flax mixture, raisins, almonds, and coconut flakes. Mix together until cookie batter is completely incorporated.

Scoop a heaping tablespoon into your hand and gently ball up the batter. Place on cookie tray and lightly press down to slightly flatten. Repeat for the remainder of the batter.

Bake cookies for 20-25 minutes, or until edges are slightly brown. Note – your kitchen WILL smell amazing at this point! Remove from oven and let cool. Store in an airtight container and enjoy!