Oatmeal & Raisin Breakfast Cookies

Trying to make a plant-based, gluten-free and refined sugar-free cookie is quite a difficult task. I’ve always ended up with something that is super dense, cakey, flaky and is barely edible the next day. I just wanted a cookie that was crispy on the outside, soft on the inside and free of overly processed ingredients I knew would mess with my stomach and skin. Is that such a big ask?! It seemed that it was. That was, until I discovered a very odd ingredient… aquafaba. What is aquafaba? It’s the liquid from a can of chickpeas. At first I thought, ew. But I enjoy experimenting and so I gave it a go. Turns out, miraculously, the cookies don’t taste like chickpeas. Fab.

They actually taste really good! And they make a great quick breakfast if you’re pressed for time. With fibre from the oats, protein and healthy fats from the almonds and almond butter, healthy sweetness from raisins and antioxidant packed cacao nibs these are some powerful cookies.

This is one of my favourite TED talks ever, ‘The Power of Introverts’. It speaks so strongly to me, especially living in a world that really celebrates and supports the extrovert. It’s important to realise that everyone functions differently and that recognising this balance will make the world a much more welcoming, creative and happy place. Some light Sunday viewing for you!

Oatmeal & Raisin Breakfast Cookies

Makes approx. 10-12 cookies


  • 1 cup oats
  • 1 cup ground almonds (I usually pulse some raw almond in a blender roughly so it’s not too fine and some almond chunks remain!)
  • 1/4 cup aquafaba
  • 2 tbsp coconut oil (melted)
  • 1/2 cup raisins
  • 1/4 cup cacao nibs
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp almond butter


  • Pre-heat oven to 180C and line a baking tray with baking paper.
  • Combine all dry ingredients in a mixing bowl.
  • Add almond butter, maple syrup and coconut oil, mix until combined.
  • Whisk the aquafaba until soft peaks form.
  • Add the aquafaba to the mixing bowl and fold into the mixture gently with a metal spoon (this is to make sure the aquafaba does not lose all the air you have just whisked into it!)
  • Cover and chill in the fridge for 10 minutes to firm up your mixture.
  • Take out of the fridge and roll tbsp size amounts of cookie dough into balls.
  • Place onto baking tray and slightly flatten. Make sure they are evenly space on the baking paper.
  • Bake for 15-20 minutes (until they cookies are golden).
  • Let cool and enjoy!


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