Raisin Bran Crunch Cookies

Sneak Preview: These Raisin Bran Crunch Cookies are chewy inside with lightly crisp edges—thanks to coconut, and a handful of cereal flakes. Whether you add raisins and pecans or leave them out, this recipe is a clever way to use up cereal and tuck a few extra treats into the freezer for later.

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

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A few weeks ago, I baked a batch of carrot cookies from Dorie Greenspan’s Baking cookbook. I wasn’t sure what to expect—but one bite took me straight back to my favorite childhood treat: good old Ranger Cookies. Sweet, chewy, and just the right amount of crunch.

Still, since I already eat more carrots than most rabbits—and once knew a little girl whose skin actually turned orange from eating too many—I decided to skip the veggies in my next batch. I swapped in Raisin Bran Crunch cereal instead. They turned out just as chewy, just as snackable, and my husband was fully on board. These cookies didn’t hang around long… but next time I’ll freeze a few before they disappear.

What Makes This One Worth Sharing

  • Uses up cereal before it goes stale. A smart and tasty way to clear out a half-empty box of Raisin Bran Crunch.
  • Great texture. Crisp edges, chewy centers, and just enough coconut to make them interesting.
  • Totally customizable. Leave out the raisins and pecans—or mix in your favorite dried fruit or nuts.
  • Freezer-friendly. Stash extras for lunchboxes, road trips, or unexpected cravings.

raisin bran crunch cookies on white paperPin

Ingredients and Substitutions

  • BUTTER
    • Use unsalted if possible.
    • If using salted, reduce added salt slightly.
    • Substitute with margarine or plant-based butter. Do not use oil.
  • BROWN SUGAR
    • Light or dark both work.
  • EGGS
    • Large eggs (50 gr ±)
    • For a vegan version, use a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes. Texture may vary.
  • ALL-PURPOSE FLOUR
    • Bleached or unbleached
  • BAKING POWDER + SALT
    • No substitutions recommended.
  • RAISIN BRAN CRUNCH CEREAL
    • Try Corn Flakes or Total with added raisins if needed.
  • UNSWEETENED SHREDDED COCONUT
    • It can be omitted or replaced with sweetened coconut.
  • CHOPPED PECANS OR RAISINS (optional)

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
Yield: 24 small cookies

Raisin Bran Crunch Cookies

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

Ingredients
 

  • 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
  • 1 cup (85 g) unsweetened coconut
  • ¾ cup (112 g) raisins
  • ½ cup (57 g) coarsely chopped pecans

Instructions

  • Preheat oven to 375˚ F (190˚C).
    Line two baking sheets with a baking mat or parchment paper.
  • Prepare Dry Ingredients: 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.
  • Cream Wet Ingredients:
    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.
  • Stir in Dry Ingredients: Add dry ingredients in 2 portions, incorporating them into the dough just until mixed.
    Fold in 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 onto parchment-lined baking sheets. They don’t spread much so can be placed fairly close together.
  • Bake for 15-18 minutes or whenever the edges start to turn brown. The centers should still be slightly soft or the cookies will be hard when they cool. Rearrange trays halfway through to facilitate even browning.
  • Cool briefly, then transfer to wire racks.Store in an airtight container or freeze for later.Allow the cookies to cool on a rack.

Nutrition

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

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ

  • Can I use a different cereal?
    • Stick with flake-based cereals for similar crunch—try Total or cornflakes.
  • Can I freeze the dough?
    • Yes! Scoop dough balls onto a tray, freeze, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes.

Final 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. 😊

If you’ve got a half-eaten box of cereal hanging around, this cookie is a clever and tasty way to use it up. The coconut adds a subtle toastiness, but you can skip it if you’re not a fan. These hold up beautifully in a cookie tin or freezer bag, so go ahead and double the batch—you’ll thank yourself later.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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4.63 from 32 votes (31 ratings without comment)

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25 Comments

  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.