Oatmeal raisin cookies are one of those foods that blurs the line between breakfast and dessert. The oats are telling my mind breakfast. The sweetness says dessert. It’s too close too call, we’ll have to eat Oil-Free Oatmeal Raisin Cookies all day long!
Have you ever put cornflakes in your oatmeal cookies? I know they are supposed to be OATmeal cookies, but cookies are more exciting with flakes in on the fun. The textural mishmash of the oats and the cornflakes, it’s good stuff I tell you. Plus it just fits with the breakfast theme.
Cornflake oatmeal cookies have been a thing in my house since forever. I love the extra level of crunch they add. I used One Degree Organic’s Ancient Maize Flakes in these cookies because that is my favorite flake cereal. I love all the cereals One Degree Organic makes (don’t even get me started on the cacao crisps <3) because they are non-GMO and organic and sweetened with coconut sugar and vegan and sprouted and just amazing! But of course any cornflakes or really any flake cereal will work fine.
This is the first cookie recipe I’ve posted around here that is not soft like a pillow. Nope these have those crispy corners that cookie dreams are made of. No oil needed though, not in a world where maple syrup exists. This oil-free crispification method is kind of a spin off on my Maple Mulberry Brittle. If we can make breakable brittle then we can easily make crispy cookies.
And if you are one of those people who despises raisins in cookies for always tricking you into thinking they are chocolate chips then just skip the confusion and actually substitute chocolate chips. This crispy oatmeal cookie base doesn’t care what you mix in!
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Oil-Free Crispy Oatmeal Raisin Cookies (Vegan + GF)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 cup rolled oats
- 1 cup cornflakes * (I used One Degree Organic’s Ancient Maize Flakes)
- 1/4 cup oat flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 1/4 cup raisins
Instructions
- Preheat the oven to 350F.
- Combine everything except for the raisins in a food processor. Process till well combined.
- Stir in the raisins.
- Line a baking sheet with parchment paper. Drop the batter onto the pan 1 tablespoon at a time. Do not crowd them as they will spread while baking.
- Bake for 15 mins at 350F.
- Let them cool for about 10 minutes before removing from the pan and enjoying!
- Keep in the fridge for up to 5 days.
Notes
*You can use any flake cereal here, or even something like brown rice crisps. Or you can substitute the cereal with more rolled oats, about 1/2 cup.
O One Degree <3 They make some of the best cereals! I hope they make more GF ones soon!
Although I don't condone you title, these cookies look super dunkable and yumm…able 😉 I think you'll be excited about my second recipe coming at you this week 😉 Just you wait!
And sometimes…I can even deal with a crispy cookie….like these <3
They aren’t like crispy dry they are like crispy outside edges and soft inside, which is my favorite combo <3 And One Degree is the bomb, I still want to try their oat o's but haven't found them yet. As for the title, I'm don't love that we have to use all the labels either, but thats kinda the system right now and I don't care enough to fight it. And is it cookies!?! Or something oaty?! Or maybe even BANANAS?! Well I am excited now 🙂
can I substitute de corn flakes with more oats?? and the maple syrup with Stevia?
Corn flakes with more oats–yes! Maple syrup with stevia–no. You need the sugar in the maple syrup to crystalize in order to make the granola crunchy.
I substituted oats for the cornflakes and these cookies did not hold together at all. Nor did the cookies spread while cooking. I plan to use the concoction as a granola instead.
Next time try less oats, you probably only need 1/2 cup oats to make up for the 1 cup cornflakes. It is usually the oil in a cookie that makes it spread, so since these are oil-free they will not spread on their own. But I like your granola plan too!
I agree!! LOVE One Degree Cereals!! Especially the Maize one. Yum yum!!
Aren’t they amazing! If they were more affordable I’d have like 3 boxes in my cabinet at all times!
When they first introduced them through SPUD (online where I get my goodies from), they were $2.99!! I bought 12x boxes!! Haha
I would’ve too, that’s an amazing price!!! Very lucky find!
Hi, I am attempting to make these cookies as I speak and I do not have any oat flour or baking powder but I do have regular flour and baking soda…please advise me before I make this experience a complete disaster….PLEASE HELP
Regular flour will be fine in place of the oat, and you can use baking soda but reduce the amount to 1/4 tsp! Hope they turn out well, good luck 🙂
These cookies look so good, Natalie! I thought they would be much more complicated from the pictures, but the ingredients list is surprisingly short! I love simple yet delicious foods 🙂
Nope nothing fancy here 🙂 Thanks Sarah!
I LOVE COOKIES!!!! Sorry I yelled but I can’t help it. I have cookie rage. And what do you mean about your title? What’s wrong with it?
Hahaha I get overly enthusiastic about these things too ? Oh and the title thing, Rebecca dislikes the fact that we label recipes vegan/gluten-free/oil-free/etc. when they should just be foods and not need all the labels. Personally I like to know what I’m getting into, plus SEO!
These look pretty healthy without the oil or fat..my favorite ?
I have all these ingredients! Love the photography too. I’ll be making these!
Thank you Faith! And we must have similar pantries then 😉 Enjoy them!
Yum! I love crispy cookies and these look JUST like my favourites that I usually spend an arm and a leg on when I’m in splurging mode. Definitely on my to-make list for when the oven is next on. Cereal flakes are the best, so I can’t just imagine how super tasty these are! 😀
Maybe i should just condense all the dough into two giant cookies, because the overpriced ones at bakeries are always huge and I kind of love that about them. Then it will really feel like splurging without splurging 🙂 I’m a big fan of cereal in recipes, like I love the puffed rice you snuck into those breakfast bars! Texture, its all about texture!
I fully approve of mega cookie! It is definitely part of the charm 😉 Texture is definitely where it’s at – I can’t wait to make these and then nibble around the crispy edges!
I had to pin these cookies right away. These might be one of the most beautifully photographed oatmeal cookies I’ve seen in a long time. Great recipe!
★★★★★
Wow thank you Vanessa, that means a lot coming form you especially!
Crispy on the outside and chewy on the inside, with corn flakes! What’s not to love about these? You know I’m all about simple and flavorful recipes and these tick all of the boxes. Pinned for later! I just need to go out and buy some corn flakes. 🙂
I love it when childhood classics can inspire new recipes, thanks mom for making cookies with cornflakes all those years 😀 I hope you try them, thanks Linda!
If it’s a spin off of your brittle, then I MUST have these!!! They look so crispy and delicious! Yum!
I was so happy to see that they spread and got browned and crispy just like a classic cookie should! Yay maple syrup!
Can I substitute Maple with light corn syrup? I have a ton left over from Candy Apples
Hmm that is quite a bit thicker so might be hard to mix and change the texture somewhat, but you can certainly try it!
You are correct. I tried it last night and it was a true upper body workout. The result was an amazing but strange brittle type texture minus the peanut butter. LOL! I will try the actual recipe this evening. Wish me luck 👍
★★★★★
Hahaha well killing two birds with one stone–a workout and snack-making all in one😆 But brittle cookies sound kind of amazing, I’m curious to try it now. Anyways I hope you love the maple batch too!
Love your recipes Natalie, they are simple yet so delicious!
Thanks Hedi 🙂
Oatmeal cookies are the best! Especially with cinnamon and raisins. Yummy! I love how crisp these look, they’re perfect! I love that they’re oil free too! The photos are beautiful. Pinned!
★★★★★
Thank you Harriet, I love them so much too! Pretty much all the best parts of a perfect bowl of oatmeal but in a little crispy cookie 🙂
I love raisins in cookies–and chocolate chips. I call oatmeal cookies with both Cowboy Cookies. I think I’ll turn these into just that!
Cowboy cookies, that’s what they are called! I was trying so hard to think of that name on IG last night while chatting with a friend about adding both into one cookie 😀 I’ve never tried those, don’t they usually have nuts too? Sounds awesome, need to make!
Can you use dates instead of the raisins, if yes, is it the same amount?
Can you use coconut sugar instead of maple syrup?
Thank you.
Cookies look delicious and I can’t wait to make them.
Yes to the dates instead of raisins, just chop them into little chunks. And yes about the same amount, a little more or less is fine though!
I don’t recommend coconut sugar since maple syrup is the only liquid ingredient in this recipe so you really do need it. Agave would be okay though!
Ok, these are right up my alley! If only I had cornflakes, I would be making these tonight. I’m writing cornflakes on my grocery list right now!
We must have similar taste in cookies then! I hope you try them 🙂
Cookies for breakfast?! You know I am ALL ABOUT THAT!!! These are happening in my kitchen ASAP. 🙂
Cookies for breakfast is definitely something we agree on 🙂
I’m intrigued. Never used cornflakes in my oatmeal cookies before although it may actually get my kids to eat these.
I have no idea where that idea originated, but it’s how my mom always made them. Worked on me when I was a kid, so perhaps it could persuade your little ones too 🙂