If, like me, you love a cookie, but you like to have a healthier sweet treat, then these and pecan and raisin oat cookies are what you are looking for. They are really simple to make, and you can have them at any part of the day including breakfast!
They are vegan, gluten-free, refined sugar free and are full of amazing, good-for-you ingredients. These cookies will really power you through your morning or give you a mid-afternoon boost. They are great served warm straight out of the oven, or you can keep them for a few days for easy breakfasts or snacks.
Can you have cookies for breakfast?
It’s not something I would normally recommend! However, if you’re running out of the door and about to swig down that first coffee of the day, then I think eating one of these cookies first is a fantastic idea.
It’s not a ‘full’ breakfast and I would always recommend more protein for breakfast. For example, have one of these with some plain yoghurt and some berries, a sprinkle of seeds and maybe some nut butter too.
Alternatively, eat one with a glass of my high protein green smoothie for a more well-rounded breakfast combination.
Are oats actually good for you?
This is a question I get asked a lot!! Oats can sometimes get a bad press, but I’m a real lover of them! They are packed with soluble fibre and provide complex carbohydrates to keep your energy from flagging. They also contain micronutrients like magnesium, iron, and manganese, so a great healthy choice.
Oats are naturally gluten-free. Many oats that you buy in the supermarket are processed in facilities that also process wheat products. Oats can get contaminated in the production process, which is why many of them aren’t suitable if you are gluten-free. Those of you that are gluten-free or coeliac should just check whether or not the oats you are buying are certified gluten free.
The other thing to remember with oats is that they contain a protein called avenin. Most people should be able to tolerate this, however, not everyone can, so you should avoid them if this is the case for you.
What are the ingredients for oat and pecan cookies?
- Oats
- Pecans
- Raisins
- Banana
- Peanut butter
- Ground flax seeds
- Maple syrup, optional
Oats
One of my favourite cookie ingredients, oats are a fantastic whole-grain packed with fibre. They are rich in complex carbohydrates, which provide slow-releasing energy, helping you stay fuller for longer. They can sometimes get a bad press but I’m still a big advocate of oats – especially when combined with nuts and nut butter to keep you full for longer.
Pecans
Pecans are a great addition to these cookies and taste amazing. What’s even better is that they contain healthy fats, they are rich in antioxidants, particularly vitamin E, and are a great source of minerals such as zinc and magnesium.
Raisins
Being naturally sweet and soft, raisins bring a bit of a chewy texture to these cookies. They are high in natural sugars but are high in fibre so in many people, the fibre will slow down some of the sugar spike. Raisins are also a good source of iron and potassium. I like to buy organic raisins as they are one of the products that can be heavily sprayed with chemicals.
Banana
Known for their potassium content, bananas are also rich in Vitamin B6. They add a lovely creamy texture and extra sweetness, reducing the need for additional sweeteners. You can easily sub for date paste or apple puree, if you don’t like bananas.
Peanut butter
You can use any nut butter for these cookies. I like to use organic peanut butter. It’s high in monounsaturated fats as well as fibre and protein to keep you full. Peanut butter also contains some important micronutrients, like vitamin E, magnesium, and potassium. Choosing a natural, no-added-sugar peanut butter keeps this recipe as nutritious as possible.
Ground flax seeds
Not only are flax seeds a great source of plant-based omega-3 fatty acids, they are also high in both soluble and insoluble fibre, which is beneficial for digestion. They make a great binding ingredient instead of eggs, helping the cookies to hold their shape.
Maple syrup, optional
This one is optional. Make the mix and try and see what you think. The bananas and raisins are already quite sweet so you shouldn’t need any more sweetness. However, if you have more of a sweet tooth then feel free to add a tbsp or two to the mixture.
How to make these Pecan and Raisin Oat Cookies
Firstly, make a couple of flax eggs by combining ground flax seeds with 5 tbsp of water. Whilst they are thickening, mix all the other ingredients together in a bowl. Add in the flax eggs, mix again and shape into a cookie shape.
I like to use a cookie cutter and spoon the mixture inside and then remove the cutter. It’s surprisingly easy and makes a great cookie shape.
Bake them for 15 mins until they are crunchy on the outside and chewy in the middle.
Why make your own homemade snacks?
Many shop-bought granola, oat bars and cookies contain high levels of refined sugar, and many contain emulsifiers and additives that you really don’t want to be consuming on a regular basis. Making your own couldn’t be easier really.
Many people can be put off from making homemade snacks as they can seem complicated or have to many ingredients but hopefully this recipe will change your mind!
Storage Tips
These pecan and raisin oat cookies can be stored in an airtight container at room temperature for up to 3 days, though they stay fresh longest when refrigerated. In the fridge, they will keep well for up to 5 days.
If you want to store them for a longer period, you can freeze them. They’ll last for up to 3 months in the freezer.
Recipe Tips:
Adjust the nut butter if needed: I use a very runny nut butter to make these but if your nut butter is a little harder you may need to add some water as you mix to get a softer consistency.
Which oats: You can use any oats for this recipe. I used gluten free jumbo oats but any will do.
Choose ripe bananas: Using ripe bananas will give these cookies a naturally sweeter flavour and softer texture. Look for bananas with plenty of brown spots, as they’ll mash easily and incorporate better into the dough.
Swap bananas: you can swap them for ½ cup of apple sauce if you don’t like bananas.
Experiment with add-ins: feel free to experiment with additional ingredients like dark chocolate chips, desiccated coconut, or a pinch of cinnamon. Just be mindful not to add too many extras, as this can affect the consistency.
Flatten before baking: These cookies won’t spread much during baking, so make sure to press them down slightly on the baking tray before baking.
Let cool completely before storing: Make sure the cookies have cooled completely before storing them in an airtight container.
If you enjoyed these pecan and raisin oat cookies, why not try these other easy recipes:
Pistachio & Cranberry Oat Bars
Pecan and Raisin Oat Cookies
Ingredients
- 2 tbsp ground flax seeds
- 2½ cups jumbo oats (200g)
- ½ cup smooth peanut butter (120g)
- 1 banana mashed
- ½ cup pecans (50g)
- ½ cup raisins (100g)
- Optional – 1-2 tbsp maple syrup
Instructions
- Preheat the oven to 180C (160C fan) or 350F.
- Prepare your flax ‘eggs’ by mixing two 2 tbsp of ground flax with 5 tbsp of water. Set aside to thicken.
- Add all the other ingredients to a large mixing bowl and stir well to combine. Add in the flax eggs. It should be quite a wet mixture so if your nut butter isn’t very runny like mine, you might need to add a bit more.
- Divide into 10 equal portions and mould them into a cookie shape on a large baking tray. I used a cookie cutter and scooped the mixture inside and pressed down to mould them as it was easier. Sprinkle over a few extra nuts on the top, if you like.
- Bake for about 15 mins.
Notes
- I use a very runny, organic peanut butter to make these. If your nut butter is a little harder, you may need to add some water as you mix to get a softer consistency.
- You can use any oats for this recipe. I used gluten-free jumbo oats but any will do.
- They can be stored in an airtight container at room temperature for up to 3 days, They stay fresh longest when refrigerated. In the fridge, they will keep well for up to 5 days.
- If you want to store them for a longer period, you can freeze them. They’ll last for up to 3 months in the freezer.
Fantastic, delish. I made them for my grandkids. 😋😋😋
Amazing! Glad you enjoyed them!
How many grams of sugar/maple sugar per cookie?
I don’t add additional maple syrup so it’s about 6g of sugar per cookie from the raisins and the banana. If you want less sugar, try adding more nuts and reducing the raisins. Hope that helps.