Oatmeal & Raisin Breakfast Cookie Under-Constructio

Name: Oatmeal & Raisin Breakfast Cookie Under-Construction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup old fashioned oats (3oz); 1 cup quick oats (3 oz); ½ cup almonds, chopped (2oz); 1 tablespoon sesame seeds, raw (.2oz); 6 tablespoons sunflower seeds, raw (2oz); 3 tablespoons flax seeds, meal (I used light); ½ cup raisins; ⅓ cup unsweetened coconut (1oz); ½ teaspoon ground cinnamon; ¼ teaspoon salt; ⅓ cup brown sugar, dark (3oz); 1 teaspoon vanilla powder; 1 tablespoon vegetable oil; ⅓ cup honey; 2 eggs (can sub 1/2 c egg substitute)

Servings: persons

1 cup old fashioned oats (3oz)
1 cup quick oats (3 oz)
½ cup almonds, chopped (2oz)
1 tablespoon sesame seeds, raw (.2oz)
6 tablespoons sunflower seeds, raw (2oz)
3 tablespoons flax seeds, meal (I used light)
½ cup raisins
⅓ cup unsweetened coconut (1oz)
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup brown sugar, dark (3oz)
1 teaspoon vanilla powder
1 tablespoon vegetable oil
⅓ cup honey
2 eggs (can sub 1/2 c egg substitute)

1
PREHEAT over, 350'F or 172'C.
2
PREPARE cookie sheet by lining w/ parchment paper or lightly grease it.
3
set aside.
4
COMBINE all dry ingredients in a large bowl.
5
set aside.
6
WHISK together the wet ingredients.
7
Then POUR into the dry mixture and mix until combined.
8
Make cookie shape by filling a 1/4c measuring cup and press just enough that the mixture sticks together, but you are still able to knock it out by gently tapping onto your cookie sheet.
9
MAKE as many cookie shapes as your pan will allow, while making sure there is two inches between each cookie.
10
Then PRESS each cookie shape down gently to form a cookie looking shape.
11
They will be about 3/4 inch high.
12
Make sure the edges are neat and tight to make a better looking cookie.
13
BAKE for 15 - 20 mins, depending on how down you want them.
14
I like them to be drown and crunch on the edges.
15
Important: ALLOW TO COMPLETELY COOL before removing from the pan or else they might fall apart.
16
Enjoy!

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup old fashioned oats (3oz), 1 cup quick oats (3 oz), ½ cup almonds, chopped (2oz), 1 tablespoon sesame seeds, raw (.2oz), and more.

Yes, Oatmeal & Raisin Breakfast Cookie Under-Construction falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal & Raisin Breakfast Cookie Under-Construction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions