These might be one of the best things that have come from my kitchen. I realize that the more I say that, the more I lose my credibility. Maybe it’s just because I love food so much – so everything is goooooooooooooooooooood to me. But, I’ve even tried this recipe on a few friends and it passes the test every time. One of my very good friends has to freeze half the batch so she doesn’t eat them all herself – I would have that same problem if I didn’t have two little ones with sticky fingers. 😉
These are full of great, nutritious foods that will start your day off right. And what’s better than saying “Come on kids! I made cookies for breakfast!” This batch makes four large cookies – which will feed me and my two youngsters. However, I do serve them with smoothies and fruit. If I didn’t, I know I WOULD eat all four. Feel free to make the cookies smaller – I just like big cookies. Go big or go home.
These are great plain – that’s how Andy likes them. They’re also good dipped in yogurt, Annie’s choice…she’s a dipper. For me, I slather them with butter. Because I’ll butter anything that will stand still.
Change it up and use chocolate chips or craisins instead of raisins. Be creative!
Oatmeal Raisin Breakfast Cookies
- 1 cup rolled oats
- ½ cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 egg
- 3 tablespoons honey
- ¼ cup Greek yogurt
- ¼ cup chopped nuts
- ¼ cup raisins
- Combine oats, flour, baking powder, cinnamon, and nutmeg.
- Stir in vanilla, egg, honey, and yogurt.
- Fold in nuts and raisins.
- Spread into 4 large cookie shapes on a parchment lined baking sheet.
- Bake at 375 for 6-10 minutes or until done. It will depend on how thick you make your cookies.
Yield: 4 breakfast cookies