One Sunday afternoon I was recipe testing these breakfast cookies and posted this photo on social media:
Within minutes people were asking for the recipe, and a friend even texted to offer to come help be a taste-tester. Well, my friends, new breakfast cookie recipe day has arrived! Cranberry almond breakfast cookies are simple to make, and are a great option for breakfast on the go. I like to enjoy them as a snack, too, as I can stick one in a resealable baggie and throw it in my purse. It’s so nice to have a healthy snack option on hand, and my sweet boy loves them, too!
Moment of honesty: I made two batches in one day as I wanted to tweak the recipe a bit. All 16 breakfast cookies were gone in less than a week. They are that good. #makethemnow
If you’re not a fan of almonds, chopped walnuts would work well in this recipe, too. You could also try adding 1/3 cup shredded coconut if that’s your kind of thing.
Breakfast cookies freeze really well, so consider making a double batch to keep some on hand. Make sure to cool them completely, then store flat in a resealable freezer bag. Place wax paper between the layers of cookies to prevent them from sticking together. They thaw fairly quickly, or you can pop it in the microwave in 10 second intervals until thawed.
Nutrition stats based on one breakfast cookie:
- 1 cup old fashioned oatmeal
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg (optional)
- 1/3 cup sliced almonds
- 1/4 cup dried cranberries
- 1/3 cup unsweetened applesauce
- 3 tablespoons maple syrup
- 1/2 cup finely shredded carrots (about 1 carrot)
- 1 tablespoon canola oil
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper
- Combine the oatmeal, whole wheat flour, baking powder, salt, cinnamon, nutmeg, sliced almonds, and dried cranberries in a large bowl and mix well
- Combine the applesauce, maple syrup, shredded carrots, and canola oil in a small bowl or liquid measuring cup and mix well
- Add the wet ingredients to the try and mix until well combined (batter will be stiff)
- Using a 1/4 cup measuring cup, scoop the batter and pat it down with damp hands to about 1/4 inch thick (you should get about eight cookies in all)
- Bake for 20 - 25 minutes until golden
- Allow the cookies to cool on the pan for about five minutes before transferring to a wire rack
- Chopped walnuts may be substituted for the sliced almonds.
- If desired, you can also add 1/3 cup shredded coconut