This post was sponsored by Truvia® Natural Sweetener.
All thoughts and ideas are my own.
These easy oatmeal breakfast cookies are the perfect start to your day!
Back to school season is going to look very different this year for most of us, but a quick, easy, and flavorful morning routine is still essential! These oatmeal raisin breakfast cookies have no added sugar, are dairy-free, can be made gluten-free, and are great to bake ahead of time so you can just grab and go on those busy mornings!
Making the perfect breakfast cookies
If you’ve never tried having cookies for breakfast, you are definitely missing out! With the right ingredients, cookies can definitely be part of a balanced breakfast. When I make a breakfast cookie recipe, there are a few key things I try to achieve:
- Not a lot of sugar/no added sugar: It’s hard to start your day on the right foot if you’re consuming large amounts of added sugar in the morning time. To avoid large swings in blood sugar, I limit how much sugar I add by including sweeteners like Truvia® Natural Sweetener, applesauce and dried fruits like raisins.
- A decent amount of protein and fiber: These cookies have 5g protein/cookie and 6g fiber. Both the protein and the fiber ensure these cookies will keep you full, satisfied, and energized throughout your morning.
What is Truvia® Sweet CompleteTM?
Truvia® Sweet Complete™ is an all-purpose, granulated, calorie-free stevia sweetener that bakes, browns, sweetens and measures like sugar in recipes. I’ve loved baking with it because I can sweeten up the baked goods I love without having to mess with complicated conversions. All you have to do is replace the sugar in your recipes with Truvia® Sweet CompleteTM exactly as the recipe calls for, whether it’s by the pinch, tablespoon or cup. (Not to mention it’s also gluten-free and non-GMO!)
How could these cookies possibly count as breakfast?
As I mentioned above, there are three things I shoot for when making a cookie recipe breakfast-friendly: limited sugar, a decent amount of protein, and lots of fiber. These oatmeal raisin breakfast cookies check all those boxes and more so you end up satisfied and energized until lunch. You can even make these totally gluten-free, by using gluten-free oats and almond flour.
How to make these easy oatmeal breakfast cookies:
Preheat your oven to 375 degrees.
First, in a medium sized bowl, combine the dry ingredients: Truvia® Sweet CompleteTM, oats, almond flour, baking powder, cinnamon, and salt. Whisk them lightly to make sure they’re all mixed together good. Set that bowl aside.
In another large bowl, combine the oil, egg, vanilla and almond extracts, and applesauce. Whisk them all together thoroughly until they’re combined really well. Now here’s my little tip I like to use to minimize the clean up process. Most recipes will tell you to add your wet ingredients to your dry ingredients and then stir. Well, I do it backwards. Add the dry ingredients to the wet ingredients. This way you only have one bowl that needs scrubbing because you can just wipe out the bowl that had the dry ingredients with a paper towel!
Finally, add the raisins to the bowl and mix everything together until the dough is all combined.
Using an ice cream scoop, scoop the dough onto a parchment lined pan, making sure the scoops are 1-2 inches apart.
Bake for 18-20 minutes or until the tops are golden brown and the cookies have begun to set.
Remove the oatmeal breakfast cookies from the oven and let them cool for 5-10 minutes, then transfer them to a cooling rack to finish cooling. Store in an airtight container in the refrigerator for 5-7 days, or freeze for up to 3 months.
Easy Oatmeal Breakfast Cookies
Ingredients
- ½ cup Truvia® Sweet CompleteTM
- 1 cup rolled oats use gluten-free if needed
- ¾ cup almond flour
- 1 ½ tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup oil
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup unsweetened applesauce
- ½ cup raisins
Instructions
- Preheat your oven to 375 degrees.
- In a medium sized bowl, combine the dry ingredients: Truvia® Sweet CompleteTM, oats, almond flour, baking powder, cinnamon, and salt. Whisk lightly to combine. Set aside.
- In a large bowl, combine the oil, egg, extracts, and applesauce. Whisk together thoroughly until combined.
- Now, add the dry ingredients to the wet ingredients and stir with a spatula just until combined.
- Add the raisins to the bowl and mix until combined.
- Using an ice cream scoop, scoop the dough onto a parchment lined pan, making sure the scoops are 1-2 inches apart.
- Bake for 18-20 minutes or until the tops are golden brown and the cookies have begun to set.
- Remove the cookies from the oven and let them cool for 5-10 minutes, then transfer them to a cooling rack to finish cooling. Store in an airtight container in the refrigerator for 5-7 days, or freeze for up to 3 months.
9 Responses
Hi, can AP flour be used instead of almond flour? If so, Would it be the same amount?
Hi there! I wouldn’t recommend it. Almond flour acts very differently than AP flour in recipes.
Hi there,
What can I substitute for trivia?? Maple syrup ok to use ?
Hi there! This recipe was developed to use Truvia® Sweet CompleteTM and is quite tasty! You could technically sub granulated sugar in an equal amount. Subbing a liquid sweetener would not work unfortunately.
Can I use dried cranberries instead of raisins?
Absolutely!
Would these cookies be too dry without the raisins? If so, is there another way to substitute that besides a dried fruit?
I haven’t tried them without the raisins, but I would imagine they may not stick together as well so would recommend doing a smaller cookie if you leave out the raisins.
If I sub dried cranberries for the raisins should I plump them (put them in hot water for a few minutes)?