Easy Raisin Bran Crunch Cookies: Cookies for Breakfast Anyone?

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 consume 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.

Three Reasons Why You Will Be Anxious To Share These Cookies

  1. 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.
  2. Calm the voices in your head about eating too many cookies by focusing on the bran.
  3. If you happen to overbake these cookies and they get hard, try breaking up the cookies and tossing 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!

Happy Bakers Speak Up

“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!”DEBBIE

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 cereal and Raisin Bran Crunch cereal?

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.

Random Thoughts: 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 Want More Cookie Recipe Ideas?

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

raisin bran crunch cookies on white paperPin
Yield: 24 small cookies

Raisin Bran Crunch Cereal Cookie Recipe

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.

Rate this recipe

(5 stars if you loved it)

5 from 32 votes
Prep time: 15 minutes
Cook time: 16 minutes
Total time: 31 minutes


  • 2 cups (240 g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 12 tablespoons (168 g) unsalted butter, softened
  • cup (132 g) sugar
  • cup (71 g) light brown sugar
  • 1 (50 g) large egg
  • ½ teaspoon pure vanilla extract
  • 1 cup (54 g) slightly crushed Raisin Bran Crunch cereal or flaked cereal of your choice
  • 1 cup (85 g) unsweetened coconut
  • ¾ cup (112 g) raisins
  • ½ cup (57 g) coarsely chopped pecans


  • Preheat oven to 375˚ F (190˚C). Line two baking sheets with a baking mat or parchment paper.
  • Whisk together 2 cups (240 g) unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamon in a medium mixing bowl.
  • Use a mixer to beat 12 tablespoons (168 g) unsalted butter, softened until creamy and smooth. Add 2/3 cup (132 g) sugar and 1/3 cup (71 g) light brown sugar, packed, and beat 2 more minutes. Add 1 (50 g) large egg and keep beating for an additional minute.
  • Reduce mixer speed and add 1/2 teaspoon pure vanilla extract.
  • Add dry ingredients in 2 portions, incorporating them into the dough just until mixed. Add 1 cup (54 g) slightly crushed Raisin Bran Crunch cereal, 1 cup (85 g) unsweetened coconut, 3/4 cup (112 g) raisins, and 1/2 cup (57 g) coarsely chopped 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

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. Christine Eisenhauer says:

    This is a delicious recipe. I made the recipe as directed plus added about 3 tablespoons of 2%milk to the dough. They baked up just like the photo- yum!

    1. Glad you liked these. I find them addictive, so I don’t make them often. Good idea to add the milk if the dough seems too stiff.

  2. 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!

  3. 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.

  4. 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!

  5. 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 .

  6. 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.

  7. 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.

  8. These sound delicious! Holy yum!

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

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

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

  13. 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

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

    Bon Apetit!

  15. 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.

  16. Betty @ scrambled hen fruit says:

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

  17. 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.

  18. 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.

  19. 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.