There’s nothing like the smell of freshly baked cookies wafting through the house. And these Raisin & Oat Bran Breakfast Cookies are healthy enough to eat for breakfast.
I made the cookies with oat bran, which is higher in fibre than whole oats. You could use whole oats processed into a powder instead if you prefer. I also boosted the cookies with Bare Blend’s Raw Peruvian Power Protein. But you could use any plant-based protein powder or simply omit it and add a little extra coconut flour if the mixture is too wet.
The cookies are quite fibrous, rather than buttery like traditional cookies due to the oat bran, protein and coconut flour. As such, I feel like they’re nourishing enough to eat for breakfast.
Raisin & Oat Bran Breakfast Cookies
- 1 cup oat bran
- 1/4 cup plant-based protein powder (I used Bare Blends Raw Peruvian Power Protein)
- 1 x 20ml tablespoon chia seeds
- 1 x 20ml tablespoon coconut flour
- 1/2 cup raisins
- Pinch of sea salt
- 2 x 20ml tablespoons tahini (or nut butter)
- 1/4 cup extra virgin coconut oil, melted
- 1/4 cup rice malt syrup
- Preheat your oven to 180°C and line a baking tray with baking paper.
- Mix the oat bran, protein, chia seeds, coconut flour, raisins and sea salt together in a large bowl until combined.
- Add the tahini, melted coconut oil and rice malt syrup and stir everything together until well combined.
- Roll the mixture into 12 balls and place on the baking tray. Press each ball down with your fingers, shaping the mixture around the edges with your fingers to keep each cookie together if required.
- Bake in the preheated oven for 8 – 10 minutes until just starting to brown.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.
You might also like my Oat & Chia Cookies.