Cinnamon Raisin Oatmeal Breakfast Cookies (GF)
 
Prep time
Cook time
Total time
 
A delicious, subtly sweet breakfast cookie made from whole grains, nuts, seeds and fruit. They're like little bundles of baked muesli!
Author:
Serves: 14-16 cookies
Ingredients
  • Dry Ingredients
  • 135 g (1 + ½ cups) rolled oats (certified GF as required)
  • 50 g (1/2 cup) oat flour (certified GF as required)
  • 1 tsp baking soda, sifted
  • couple twists of salt (about ⅓ tsp)
  • 2 Tbsp ground flaxseed (aka: flaxmeal)
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice (for diy, see Notes)
  • 60 g (1/3 cup) brown sugar (or more to taste, see Notes)
  • 80 g (generous ½ cup) golden raisins
  • 80 g (3/4 cup) chopped walnuts
  • 10 g (1 Tbsp) pepitas (pumpkin seeds)
  • Wet Ingredients
  • 45 mL (3 Tbsp) olive oil
  • 110 g (1/2 cup) whole fat yogurt (I'm using Siggi's 4% vanilla yogurt, 12 g protein, 8 g sugar - if you are using an unflavored yogurt, add 1 tsp vanilla extract)
  • 1 very ripe banana, mashed (use back of fork) you can use a banana thawed from frozen
  • 1 egg
Instructions
  1. Oven temp 350F
  2. Line a baking sheet with parchment or a non-stick baking mat.
  3. In a roomy mixing bowl, combine: rolled oats, oat flour, baking soda (I use a mini sifter to avoid lumps), salt, ground flaxseed, cinnamon and pumpkin spice - whisk together.
  4. In the same bowl, add the remaining dry ingredients: brown sugar, raisins (or dried fruit of choice), walnuts and pumpkin seeds (or nut/seeds of choice), mixing to combine.
  5. In a separate smaller bowl, combine: olive oil, yogurt and mashed banana, whisking by hand to combine (don't worry about little banana lumps, they're welcome). Crack in the egg and whisk again, just until well combined and fluffy (you don't want to over-whisk).
  6. Add wet ingredients to dry, using a spatula or wooden spoon to combine. The batter will be moist/wet.
  7. If the batter is merely moist (not too wet) let it set at room temp while you warm oven.
  8. If the batter is on the wetter side, allow it to set in fridge for about 20 minutes (the flaxseed will absorb some of the liquid and the batter should set somewhat while still being moist)
  9. You can also prep the batter the night before and leave in fridge overnight.
  10. To shape the cookies, I'm using a 1 ounce (2 Tbsp) round ice cream scoop with release (trigger). You could also shape (or just drop) using about 2 Tbsp batter per cookie.
  11. Scoop batter into ice cream mold pressing it firmly against the side of the bowl to help the batter fully fill the scoop before dropping on the sheet - you could also use the back of a spoon or your palm (this will give the cookie a uniform dome shape) repeat with desired number of cookies you wish to make (I usually store half the batter in fridge for another time).
  12. Allow the cookies to bake in oven for 14-18 minutes (this really depends on how hot your oven runs) the cookies should have a nice golden glow but not be too dark, be sure to check on them.
  13. Remove the cookies from the oven and allow them to cool for about 10 minutes on a rack before enjoying.
  14. I find these cookies gather more flavor and a nicer texture with time. Once fully cooled, store them in an airtight container in the fridge. You can reheat if you like or simply enjoy cold.
Notes
Make-Ahead: the cookie batter is ideal for make-ahead -- allowing it to chill overnight in the fridge helps it solidify nicely while concentrating flavor.
DIY Pumpkin Spice: ¼ tsp ground nutmeg + ¼ tsp ground cardamom + ½ tsp ground ginger
How Sweet are these Cookies?: even with a ripe banana, this is a subtly sweet cookie -- you can increase sugar to ½ cup if preferred.
Apple Sauce instead of Banana? although I prefer the taste and texture of banana, apple sauce will work! Use ½ cup (125 g).
Can I sub other nuts/seeds/fruit? Yes, absolutely! See body of blog post for ideas.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2020/09/cinnamon-oatmeal-breakfast-cookies.html