The Perfect Start to Your Morning
Whenever I attempt to make any sort of oatmeal raisin cookie, I can’t help but think about my grandma and the amazing memories we shared in the kitchen. I started making “healthy” recipes when I was a junior in high school, and at the time, I was living with my grandma. The first recipe (and only recipe) I dabbled with was a super healthy banana bread. In fact, it also was one of the very first recipes to appear on my first blog. Despite the fact that I just kid of threw everything in a bowl and prayed something good would come out of it.. she loved it. My grandma loved it so much that she actually wrote down the recipe, stored it in her own cookbook, and made it almost weekly.
• April, 5 2014, my very first “blog” recipe photo. I don’t even think there was coconut in the recipe
That’s when it all happened. That was the moment that I completely fell in love with creating healthy recipes for old time classics. My grandma came from an age of butter (or lard), refined sugar, and whole milk in every recipe. I watched her eyes light up as I explained how easy it was to substitute all of those ingredients for much healthier options. Hence why we were eating banana bread weekly!
She encouraged and empowered me to keep creating and experimenting with recipes. She reminded me that things “never turn out right” but people will still love them anyways, just because you made it. She taught me how to be messy, make mistakes, and how to be patient. She gave me some of the greatest memories, taught me the most valuable lessons, and left me with very big shoes to fill.
• Besties for life
I know this recipe would have made my grandma’s eyes light up, because it tastes exactly like an original! I used very simple ingredients, natural sweetness from maple syrup, raisins, and cinnamon, and added a few health boosters that are totally optional. These breakfast cookies are light yet filling and will make the perfect breakfast to a busy or lazy Saturday!
Cinnamon Raisin Breakfast Cookies
What You Will Need
- 2 cups rolled oats (GF if necessary), 1/2 cup organic raisins (no sugar added), 1/2 cup unsweetened apple sauce, 1 egg, 1 tbsp. ground cinnamon, and 1/2 tsp. baking soda
- Optional Extras: 2 tbsp. maca powder, 2 tbsp. flax seeds, and 3 tbsp. hydrolyzed collagen peptides
In a large mixing bowl, bring together the oats, raisins (spare a few for toppings), applesauce, egg, cinnamon, and baking soda. You can also choose to add in the maca powder, flax seeds, and collagen now.
Mix the ingredients until a soft and gooey consistency has formed. It should start to look like an actual cookie dough recipe in that the oats are completely covered.
Next, pat together your cookie dough and shape roughly 10, 2″ rounds. Because these cookies will not spread or flatten in the oven, I chose to flatten mine to achieve more of a “cookie” look, more so than a ball. Although, this would also make a great ball recipe!
Place your cookies on a lightly greased baking tray and top with additional raisins or cinnamon. Bake for 12-15 minutes at 350º or until they have are slightly golden in color. It’s really hard to judge these cookies based on color when checking for doneness because they don’t change that much! Be careful not to over bake as they will not taste quite the same. For a softer and sweeter cookie, I took these out of the oven at 12 minutes and let them sit for another 10 before transferring them to a cooling rack.
Once cool enough to eat, enjoy your breakfast cookies! I will admit, these did not make it to breakfast this morning – that’s how much we loved them!
I hope you love this recipe as much as we did. Happy Saturday everyone!