Oatmeal Raisin Breakfast Cookie Sandwiches

Hi everyone! It’s Liz from Love Grows Wild, and I am so excited to be back at The Recipe Critic! The recipe I have for you today will blow your mind and change the way you look at breakfast forever… Are you ready for it? Oatmeal Raisin Breakfast Cookie Sandwiches! Wait, hold the phone… cookies for breakfast?? Yes ma’am, cookies for breakfast! These tasty little treats are packed with nutrition, including whole grains, fruit, and even a veggie! What a delicious way to start your morning!
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic
I know this whole “cookies for breakfast” thing sounds a little crazy, but just trust me on this one! The cookie dough is made much healthier with whole wheat flour, oatmeal, raisins, and carrots. Yes, I just said carrots! They are shredded up very fine, and other than the beautiful golden orange color it gives the cookies, you can’t even tell they are in there! Think about it, when you eat a big slice of carrot cake you don’t say, “Wow, I love the vegetable taste this cake has.” You say, “This is the most moist, sweet, delicious cake I’ve ever eaten in my life!” Or something along those lines. But I promise you will not taste vegetables in your breakfast cookies. If you have picky eaters, this is a great way to get some extra vegetables in them!
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic
 The cookies come out of the oven nicely puffed and super moist. The carrots really do make a difference! After the cookies have been baked and cooled, I assemble the sandwiches using reduced-fat cream cheese that has been flavored with maple syrup, pumpkin pie spice, and vanilla, and a tad bit of powdered sugar for sweetness. I could eat that flavored cream cheese by the spoonful! But it is definitely much better when cookies are involved : )
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic
Serve these cookie sandwiches with a tall glass of milk, and you have a breakfast that win you Mom of the Year for sure!
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic
These cookies will keep in the refrigerator for about 3 days, so you can make them ahead for busy mornings. Or you could pack them in school lunches for a healthier treat!
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic
So go for it, have cookies for breakfast! Just one bite of these soft little cookies pillows, and you’ll wonder why you haven’t done it before!
Oatmeal Raisin Breakfast Cookie Sandwiches by Love Grows Wild for The Recipe Critic

2.0 from 1 reviews
Oatmeal Raisin Breakfast Cookie Sandwiches
 
Prep time
Cook time
Total time
 
Delicious moist and perfect puffy cookies packed with healthy ingredients making this the perfect breakfast!
Author:
Serves: 24
Ingredients
  • 1 cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup canola oil
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 cup rolled oats
  • 1 cup finely shredded carrots
  • ½ cup raisins
  • 8 ounces reduced-fat cream cheese, softened
  • 2 tablespoons maple syrup
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. In a small bowl, stir together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  2. In a large bowl, combine the oil, brown sugar, granulated sugar, egg, oats, carrots, and raisins. Slowly add in flour mixture and stir until combined.
  3. Drop rounded tablespoons of dough two inches apart onto prepared cookie sheets. Bake each sheet for 12 minutes or until cookies begin to brown. Let stand 1 minute on cookie sheet, then remove to a wire rack to cool completely.
  4. In a small bowl combine softened cream cheese, maple syrup, powdered sugar, vanilla, and pumpkin pie spice. Spread filling onto half of the cookies and top with remaining cookies to create sandwiches.
  5. Wrap and chill in refrigerator up to 3 days.
Notes
Adapted from a recipe in Parents Magazing
I’ll see you again here in a few weeks, but until then I hope you’ll visit me at Love Grows Wild and check out my latest projects and recipes!
Liz Fourez of LoveGrowsWild.com
You can also connect with me here:

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. It says it serves 24; does that mean it makes 24 filled cookies? I entered the recipe into a nutrition calculator and found they are 120 calories/6g fat/11g sugar for each serving but I see your pictured serving suggestions include three or four cookies so I wondered if that means more than one cookie per serving. Thanks!

  2. Yum! As I am sitting here bored with my bowl of oatmeal, I’m pinning these so that tomorrow’s breakfast will be more interesting. My son will LOVE these (I will, too!).

  3. My husband loved them! Thank you!
    Can I freeze cookies to save them for longer?

    • I actually tried to freeze them. You can eat them even right after freezer! Or let them thaw for 10 minutes. Yumm! Thank you for the recipe!

  4. Just made these. I used Chocolate chips instead of raisins as that was the preference in this house. My 3 year old, 1 year old and husband liked these. I didn’t hate them I just think the cream cheese was a little sharp. I might add a little more powdered sugar next time.

  5. Just made these… they were okay. Not very ‘breakfast’ like by any means. Regular oatmeal raisin cookies have more oatmeal in them, making them more dense and satisfying. These reminded me of the oatmeal creme pie cookies from you know who. The carrots were a nice attempt to add more nutrition, but they were still too sweet. An extra 1/2 to 3/4 cup oatmeal may make them more breakfast-y.

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