Crispy Healthy Raisin Bran Breakfast Cookies
Start your day with these Crispy Healthy Raisin Bran Breakfast Cookies—an irresistible combination of crunch, sweetness, and wholesome nutrition! Made with fiber-packed Raisin Bran cereal, whole wheat flour, and heart-healthy coconut oil, these cookies are a guilt-free way to enjoy a morning treat. Naturally sweetened with honey and studded with chewy raisins, shredded coconut, and the option of crunchy walnuts, they deliver a perfect balance of texture and flavor. Easy to make in just under 30 minutes, these breakfast cookies are ideal for busy mornings or an energy-boosting snack. Plus, they're kid-friendly, portable, and stay fresh for days when stored in an airtight container. Healthy, delicious, and satisfying—these crispy breakfast cookies are a must-try addition to your morning routine!
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Recipe Information
Ingredients
- 2 cups Raisin Bran cereal
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 unit Large egg
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the Raisin Bran cereal, whole wheat flour, baking soda, ground cinnamon, and salt. Stir until well mixed.
In a separate bowl, whisk together the melted coconut oil, honey, and vanilla extract. Add the egg and continue whisking until the mixture is smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Fold in the shredded coconut, raisins, and chopped walnuts (if using) until evenly distributed throughout the dough.
Using a medium cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press each mound of dough to flatten it slightly, as the cookies will not spread much during baking.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and crisp.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy as a quick grab-and-go breakfast or a healthy snack anytime!
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 192.9 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 50.7 mg | 282% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
