Sesame Raisin Breakfast Cookies that are Vegan, Gluten-Free & Sugar-Free


When you need a hearty snack on the go, you can turn to these fruit-sweetened, no sugar added, sesame raisin breakfast cookies. They’re naturally vegan, gluten-free, and allergy-friendly, so almost anyone can enjoy them.

This recipe was shared with us by a reader quite a while ago, but I later discovered it on Allrecipes. Our version has more options for you to modify the cookies to taste.

Sesame Raisin Breakfast Cookies Recipe - Naturally Vegan, Gluten-Free, Allergy-Friendly, and Free of Added Sugars (Fruit-Sweetened)

Special Diet Notes: Sesame Raisin Breakfast Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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.

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For More Healthy Dairy-Free Gluten-Free Recipes, Get Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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