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.
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.
- 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
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Form the dough into 2 dozen small balls, place them on your prepared baking sheets, and flatten to ½-inch thickness.
- Bake for about 20 minutes, or until golden brown. Let the cookies cool on the baking sheets before removing.