Sesame Raisin Breakfast Cookies
Prep time
Cook time
Total time
These cookies aren't very sweet, but you can use apple juice concentrate as a sweeter option, or add a little bit of your favorite granulated sweetener for baking.
Recipe type: Breakfast
Cuisine: American
Serves: 24 cookies
  • ¾ cup water
  • ½ cup raisins
  • ½ cup sesame seeds
  • 1¼ cups rolled oats
  • 1 cup brown rice flour
  • ¼ teaspoon salt
  • 1⅛ cups unsweetened apple juice or apple juice concentrate (for sweeter)
  • 2 tablespoons rice bran oil, extra-light olive oil, or your favorite baking oil
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. Bring the ¾ cup water to a boil in a small saucepan. Add the raisins and bring it back to a boil. Turn off the heat and let the raisins plump for at least 10 minutes. Drain the raisins, and then chop them coarsely.
  3. Pour the sesame seeds into a large skillet over medium heat. Saute until the seeds begin to crackle, pop and smell toasted, but not burnt, about 5 to 7 minutes.
  4. In a mixing bowl, whisk together the rice flour, oats, salt and toasted sesame seeds. Add the apple juice or concentrate, raisins, oil, and vanilla and stir until dough forms.
  5. Form the dough into 2 dozen small balls, place them on your prepared baking sheets, and flatten to ½-inch thickness.
  6. Bake for about 20 minutes, or until golden brown. Let the cookies cool on the baking sheets before removing.
Recipe by Go Dairy Free at