Some mornings we could use a cookie and I think right now is one of those times we could all use an Oatmeal Raisin Breakfast Cookie! Quick and easy to make cookies made with simple ingredients you have stocked up in your pantry. No eggs, milk, or butter just a few shelf stable ingredients.
How are you doing? Hoping your healthy and hanging in their mentally through all of this. Could you use a cookie right now?
Cookies and baked goods are at the top of many peoples comfort food list and things they’re craving right now (mine is banana bread, unless it’s those darn Nutter Butters my dear friend got me hooked on when I was pregnant, luckily the end). These aren’t going to replace grandma’s oatmeal raisin cookies but they are delicious and healthy and will satisfy the craving!
I think they’re perfect for breakfast and the family can all grab a couple to eat while trying to do their school work, or a morning or afternoon snack.
Trying to stay positive after given our “Stay At Home” order from the governor here in Minnesota and the girls starting their month (as of right now) distance online learning for school after 2 weeks off which was spring break and an extension until they got the online learning in place. They’re both upset they don’t get to see their friends and would rather be in school but we will make the best of it. My husband is also working from home right now and Baby G thinks it’s a party and doesn’t want to miss anything so he doesn’t want to take naps, which means things are a little crazy.
While I enjoy the family all being home and spending time together I’m feeling like I’m ALWAYS in the kitchen. Breakfast, snack, another snack, maybe lunch, snack, dinner… and we don’t have our kitchen stocked with all the usual stuff. Don’t get me wrong I’m grateful for the food we do have and we are very fortunate but it’s taking some getting use to not having all the fresh produce and being able to just run to the store for whatever we want. Yes I know we can go to the grocery store still but I’m trying to order food and limit going out to only when we need to and to support our local favorites as much as possible through this.
If you could use a cookie right now here is what you need:
Rolled Oats– Main ingredient so I think they’re acceptable for breakfast.
Unsweetened Apple Sauce– If you only have sweetened or homemade go ahead and use what you have. If you don’t have applesauce you can sub banana but they will have a different flavor profile but will still work.
Coconut Palm Sugar– You can substitute brown sugar or regular granulated sugar if that is what you have. I have not tried them with honey or maple syrup yet but plan to this week and will keep you posted.
Raisins– If you don’t have raisins you can substitute dried cranberries or even chocolate chips if you haven’t stashed them away from your kids! If you do use chocolate chips I would suggest using puree banana in place of apple sauce but that’s just personal preference.
Cinnamon, Baking Soda, Baking Powder, and Salt– Baking staples, you could omit any of these and they would still be edible. Maybe flat as there are also no eggs to help them rise a little. Cinnamon is what I would call a feel good spice and really adds a warming cozy flavor.
Of course you can add in ground flaxseed (1-2 TBSP), nuts, or some other additions to these cookies if you want to and have them on hand. The point of this recipe was to make a simple and delicious recipe out of pantry staples and as basic as possible. =I wanted to keep eggs, butter (butter sub), and other things that might be in short supply, hard to get, and not shelf stable out. Yes we will still use those items but I know just this past week eggs jumped in price and were harder to find or limited so when we don’t have them I want to still have options.
Everyone in the house likes these cookies, even Baby G! Didn’t surprise me as they were inspired by simple cookies I use to make for the girls years ago (recipes posted back as early as 2013 with cute little hands) if you want to go back but since things have come a little ways in terms of the blog since than I won’t link to it. Haha.
Wishing you all the best this week and remember we’re in this together! If there is anything I can do to help let me know. There are a few fun days coming up, National Sourdough Day on April 1st if you’ve still been tossing around the idea of making your own and National PB&J Day on the 2nd. So perfectly timed if you ask me. Give yourself grace, trying to find joy in each day, and HAVE A COOKIE! It doesn’t have to be this recipe but just have a cookie.
With many people home right now I hope you consider linking up Deborah and me below or sharing what you you’re making for Meatless Monday or just drop what’s happening in your kitchen below.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
jumbo cookies (3 servings, 2 cookies each)
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- 1 1/2 c rolled oats
- 1/2 c unsweetened natural applesauce
- 1/4 c coconut palm sugar, sub brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4-1/3 c raisins
Ingredients
|
|
- Preheat oven to 350F.
- Grind 1 cup of oats to a flour texture using a Vitamix, high-speed blender, or food processor.
- Pulse in cinnamon, baking soda, baking powder, and salt to mix.
- In a large bowl mix together applesauce and sugar.
- Add in the ground oats and spices to the applesauce mixture and stir until combine.
- Add remaining oats and raisins.
- Line a baking sheet with a Silpat mat or parchment paper and using an ice cream scoop or spoonfuls of dough. Slightly flatten the cookies as they won't spread out too much and you don't want round mounds.
- Bake cookies for 10-12 minutes, slightly longer (an extra 1-2 minutes) if you like your cookies crispy.
- Let cool 5- 10 minutes before removing from your baking sheet and moving to a baking rack or enjoying!
If your raisins are dry and hard soak in hot water for 5 mins, drain before adding them to cookie mix.
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Deborah Brooks
ha I was just thinking about some oatmeal cranberry cookies! Nothing starts the day off better than a cookie
awhiskandtwowands
I’m making a batch of cranberry white chocolate this week as requested by A. I have another recipe for Cherry Pistachio Oatmeal Cookies that I make with cranberries which is pretty similar but going to try making these with just the cranberries and white chocolate since they’re so easy and use minimal ingredients (no non dairy milk like the others which isn’t much but also hard to find at the moment).