I don’t know about you, but I could use a cookie. It’s been a doozy of a week, and I’m looking forward to a dinner, possible movie watching/possible music playing, probable-Gold Rush- watching night with friends.
Even though this is another “cookie” recipe, it’s not your normal cookie. These are cookies that you really can eat for breakfast.
No butter! (Should that be possible?)
Hardly any sugar! They’re not super sweet, but they’re sweet enough that it feels like a little treat at breakfast time.
Not sure you want a cookie for breakfast? First of all…I don’t understand that. And second, these will still work as an easy dessert or afternoon snack.
Coconut Raisin Breakfast Cookies
Makes: about a dozen cookies
These cookies will be fluffier than your normal oatmeal cookie (thanks to the oil, oats, and lack of butter), so the texture is almost a mix of a soft cookie and a muffin. Perfect for crumbling into yogurt or having with tea and fruit in the morning. To ensure these are gluten free, use certified GF oat flour and oats in your dough.
- 3/4 cup oat flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- pinch nutmeg
- 1/3 cup neutral oil (coconut – melted, canola, or safflower are good options)
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 3/4 cup quick cooking oats
- 1/3 cup raisins (I used both regular and golden California Raisins)
- 1/3 cup unsweetened coconut
- Preheat oven to 350 degrees.
- In a medium bowl, mix the oat flour, baking powder, cinnamon, salt, and nutmeg.
- In a separate smaller bowl, stir the oil with the brown sugar and vanilla. Beat the egg into the sugar mixture.
- Add the sugar mixture to the flour and stir together.
- Mix the oats, raisins, and coconut into the cookie dough.
- Drop about 1/4 cup of the dough onto a cookie sheet, leaving 2 inches between each cookie.
- Bake the cookies at 350 degrees for 13-15 minutes until the tops are set and the edges are golden.