They are soft, naturally sweet, a little chewy, and made with very simple ingredients you probably already have at home. The cookies are also very tasty, with a slightly chewy texture, and banana flavor. They are also very easy to make, with just a few minutes of work.
Ingredients & Substitutions
Rolled oats: sometimes known as old-fashioned oats.Banana: we use it to make the cookies stick together, and also as a natural sweetener. You can replace banana with apple mousse.Raisins: to add sweetness. You can replace raisins with other soft dried fruit, like figs, dates, apricots, prunes, and so on, but chopped up.Almond milk: or any other milk.Dark chocolate chips: this is optional, but welcome by most.
Storage
Let the oat cookies with raisins cool for a few minutes, then store them in a container preferably airtight so they remain nice and soft for four to five days. Mix with a spoon, then cover with a plate and refrigerate overnight. The next morning preheat the oven to 350F or 180C. Then on a baking sheet covered with parchment paper, arrange the oat mixture. I use a spoon to arrange the mixture on the baking sheet, then I flatten them on top a bit to give them the shape of small cookies.
Variations
To make even softer oat cookies with raisins, you can blend the oat mixture with an immersion blender, then shape the cookies, and bake them. You can also add some pieces of dark chocolate on top of the cookies before baking to make them even more delicious, or put the chocolate directly into the dough.
More breakfast recipes
Muffins with oat flourHealthy granola bar with pea nut butterBirchermüesli aka overnight oats with apple and almondsGranola recipeTofu scramble: an excellent savory breakfast idea.Vegan breakfast burrito: a wonderful breakfast meal.
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