Easy Raisin Bran Crunch Cookies

Sneak Preview: These easy Raisin Bran Crunch Cookies are chock-full of Raisin Bran Crunch cereal (or Raisin Bran or Corn Flakes), coconut, and pecans. Eating cereal in a bowl is so last year compared to eating these cookies.

raisin bran cookies cookies on a cooling rack with a black spatula in the backgroundPin

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I made carrot cookies from Dorie Greenspan’s Baking cookbook a few weeks ago. They pleasantly surprised me as they reminded me of my all-time favorites—Ranger Cookies.

Since I already eat enough carrots to turn my skin orange, I replaced the carrots with Raisin Bran Crunch. They turned out as yummy as I expected. My husband loved them too.

When these cookies are hot, they have the texture of a scone. You know, soft on the inside, crispy on the outside. Wait until the next day when the flavors settle in and get comfy. The result will be a soft but chewy cookie.

Hint: Do not overbake these cookies. As soon as they turn golden brown around the edges, remove them from the oven.

You can save them if you leave them in too long, and they turn hard when they cool. Break up the cookies and toss them into a blender or food processor. Blend until the cookies are crumbs. Try sprinkling them on yogurt or ice cream for an out-of-this-world treat!

raisin bran crunch cookies on white paperPin

Ingredients and substitutions:

  • FLOUR: As long as it’s all-purpose flour, it can be bleached or unbleached.
  • SALT: I use kosher salt in my kitchen.
  • RAISIN BRAN CRUNCH CEREAL: Cornflakes or regular Raisin Bran cereal are acceptable substitutes. I haven’t tried them, but I suspect any cereal sold in flakes is a candidate for these cookies.
  • RAISINS: The cereal has a few raisins, but I like even more raisins. Dried cranberries or cherries would be delicious. Optional for raisin-haters.
  • PECANS: This is also an optional ingredient. Anytime I add pecans to a recipe, I toast them first in the microwave. It takes so little time, there’s no reason to skip this step. It brings out the flavor.

FAQ about Raisin Bran Crunch Cookies

Should I soak raisins before adding them to cookies?

If they are dry, a quick soak (5-10 minutes) in hot water helps. Drain them and let them dry before adding them to your cookies.

What’s the difference between Raisin Bran and Raisin Bran Crunch?

Raisin Bran Crunch contains 46 total carbs in one cup serving, with 13 grams of added sugars. The original raisin bran contains 47 grams of total carbs, with 9 grams of added sugars. Raisin Bran Crunch contains 4 grams of protein per serving, compared to 5 grams in the original Raisin Bran. Calories for both are the same, according to Kellogg’s website.

Can I freeze these cookies?

Yes, double-wrap baked cookies and keep them in the freezer for 1-2 months. Or freeze the dough if you prefer. Because the dough is super hard when frozen, I recommend you shape the cookies into portions before freezing. Baking will take a little longer when the cookie dough is frozen.

These are so good, I’m thinking of giving up Fiber One and just putting 2 or 3 of these cookies in a cereal bowl and calling it breakfast.

Do you need more cookie recipe ideas

If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 

raisin bran crunch cookies on white paperPin

Raisin Bran Crunch (or Cornflakes or Raisin Bran) Cookie Recipe

Paula Rhodes
Slightly crispy on the outside, soft and chewy on the inside, these cookies are filled with Raisin Bran Crunch cereal (or your choice of a flaky cereal), coconut, and pecans.
4.59 from 24 votes
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Cookies
Cuisine American
Servings 24 small cookies
Calories 201 kcal


  • 2 cups unbleached all-purpose flour - (240 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 12 tablespoons unsalted butter - softened (168g)
  • cup sugar - (132 g)
  • cup light brown sugar - packed (71 g)
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 cup slightly crushed Raisin Bran Crunch cereal - or flaked cereal of your choice
  • 1 cup unsweetened coconut - shredded (85 g)
  • ¾ cup raisins - (112 g)
  • ½ cup coarsely chopped pecans - toasted (57 g)


  • Preheat oven to 375˚ F (190˚C). Line two baking sheets with a baking mat or parchment paper.
  • Whisk together 2 c unbleached all-purpose flour (240 gr), 1 t baking powder, 1/2 t salt, 1/4 teaspoon cinnamon in a medium mixing bowl.
  • Use a mixer to beat 12 T butter until creamy and smooth. Add ⅔ c sugar and ⅓ cup light brown sugar, packed, and beat 2 more minutes. Add 1 egg and keep beating for an additional minute.
  • Reduce mixer speed and add ½ t vanilla.
  • Add dry ingredients in 2 portions incorporating into the dough just until mixed. Add 1 c cereal, 1 c coconut, ¾ c raisins, and ½ c pecans (toasted).
  • Drop cookies by generous spoonfuls onto ungreased cookie sheets or cover them with parchment paper or a silicone mat. They won't spread much so they can be placed fairly close together.
  • Bake for 16-18 minutes or whenever the edges start to turn brown. Don't overbake or the cookies will be hard when they cool. Rearrange trays halfway through to facilitate even browning.
  • Allow the cookies to cool on a rack.


Serving: 1cookie | Calories: 201kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 158mg | Potassium: 106mg | Fiber: 2g | Sugar: 10g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg
Keyword bran cookie recipe, bran cookies, raisin bran cookies
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Recipe Rating


  1. TheKitchenWitch says:

    These sound good to me. I’m the only one in my house who is a raisin fan. And it’s weird, I don’t like cereal for breakfast…only as a snack.

  2. I too love cereal for breakfast. I’ve really been enjoying GrapeNut Flakes lately. Crunchy and slightly sweet, with a great taste. They do get soggy quick (which I don’t like), but as long as I don’t let them sit, it’s okay.

    I just found your blog today, and I’ve had a great time looking at your recipes.

    1. Amber, I’m not familiar with the flakes. Will definitely give them a try.

  3. I love raisins and Raisin Bran, so these sound great. I eat Quaker Crunchy Corn Bran just about every morning (and my husband thinks I’m weird). I like it dry or with milk and it’s really low in calories and high in fiber. And I think it’s tasty!

    1. I love Quaker Crunch Corn Bran too. Haven’t had it in a long time. Thanks for reminding me.

  4. Betty @ scrambled hen fruit says:

    I’m with you- these would be a great breakfast!

  5. My son LIVES on Joe’s O’s from Trader Joe’s– like Cheerios, only better! (I like ’em too.)

    Your cookies look intriguing, but wow, I want to try those beautiful Moonstone cookies first!

    1. Wish we had Trader Joe’s in the Dallas-Ft. Worth area.

  6. Excelent blog, very creative… keep up the good work. I will see what can I cook from here!

    Bon Apetit!

  7. This is a great recipe. I love the food and recipes you feature here. I’ll be back often. I hope you are having a great day. Blessings…Mary

  8. Those look great! My kids don’t like raisins at all, so this might be one just for the adults.

  9. These remind me of raisin bran muffins my grandmother made me when I was a child. Your cookies look great.

  10. Jeannette says:

    These look great! I’ll have to try them!

    My favorite cereal right now is Kashi Go Lean Crunch – Honey Almond Flax. It is basically cruuuuunchy chunks of granola lightly sweetened. It is SO good!

  11. Wow this recipe looks amazing! I’d love to try it out! Do you offer nutrition facts for your recipes?

  12. These sound delicious! Holy yum!

  13. My son came home from college yesterday and just happened to ask me to bake these cookies for him–he said they’re the best cookies he’s ever eaten! Actually, we did it together(he loves to cook) and we tweaked it a bit–added a bit of nutmeg, some cinnamon mini-chips, a handful of craisins. We also soaked the raisins/craisins in some water with a little rum added. 😉 I’ve also made them with cut up dried apricots and chopped dates.

  14. Raisins naturally contain high levels of fructose. In addition, to prevent clumping many manufacturers add sugar to the raisins; as of January 7, 2010, Kellogg’s adds high-fructose corn syrup to its Raisin Bran cereal.

  15. At the,moent, I’m a fan if apple cinnamin chex mixed with raisin bran crunch. Fruity Cheerios and chex is also yummy. A store called save-a-lot has their brand of granola and raisin cereal. Its awesome dry, by itself and it doesn’t have an, overwhelming coconut flavor/after-taste that some,granola cereals have .

  16. I love raisin bran its my favorite cereal. This recipe sounds great i definitely am going to try them thank you for the recipe! I am going to look through your other recipes! 🙂 thanks again!

  17. KY Crazy... says:

    We had a box of unwanted Raisin Bran and had to figure out something to do… I found this recipe, and my wife made the cookies with a few minor adjustments (walnuts instead of pecans, more brown sugar less sugar). Anyway the cookies are great, good texture, the nuts and coconuts are a great add to what might be a normal oatmeal raisin cookie

    1. I love your ingenuity! Thanks for writing to tell about it.

  18. 5 stars
    These cookies are sooo good and I don’t like coconut! Perhaps toasting it tamed the flavor for me? Highly recommend for something different to start a tradition with. My husband loves Raisin Bran so I know he will enjoy these even more!