Cranberry, nuts and seeds breakfast cookies

Cookies for breakfast? YASSS!!! These healthy cranberry, nuts and seeds breakfast cookies are chock full of good for you ingredients.

Not only are they good for you, they are easy to make and SO DELICIOUS! And my boys love these cranberry, nuts and seeds breakfast cookies as well, so SWOON!

How I make these cranberry, nuts and seeds breakfast cookies?

My kids can makes these breakfast cookies themselves now. They are seriously so easy to make! Here we go:

I start with the dry ingredients. I add them all to a large mixing bowl and stir to combine the oats, oat flour, ground flaxseed, chia seeds, cinnamon and salt.

To the mixing bowl add the mashed bananas, almond butter, maple syrup and vanilla. I use a wooden spatula to combine all the ingredients into a sticky dough. When the dough is too dry, I add 1-2 tbsp of milk to get it smoother, otherwise I won’t add any milk. The dough has to hold its shape when scooped onto a lined baking sheet later.

Once the dough for these breakfast cookies has been formed, I fold in the cranberries (or should I say craisins? Dried cranberries), nuts and seeds. Both work. Now the dough is ready to be scooped onto a lined baking sheet.

Using a ⅓ or ½ cup, I scoop cookie dough on the lined baking sheet. Usually I am able to make 6 large cookies out of the dough. I slightly press the cookies down with the palm of my hand to compact and form the cookies. I place a large baking ring around the cookie and swirl it around (make a circular motion). This will make the cookies perfectly round and it will compact them a little better.

The breakfast cookies are ready to go into the oven now. I bake them for 15-18 minutes, until they are lightly browned. They will feel soft, but they will firm up a little more when they cool off. These are soft cookies though; they won’t be crispy!

And that’s it! My cranberry, nuts and seeds breakfast cookies are ready to be devoured!

We all love these breakfast cookies! And we hope you do too! They are

packed with nutrients – wholesome – filling – so versatile – and incredibly delicious!

Looking for more healthy but yummy cookie recipes? How about these almond cinnamon owl cookies, vegan shortbread swirl cookies, gluten free and vegan chocolate chip cookies, brownie cookies or these chunky monkey breakfast cookies and blueberry breakfast cookies?

Cranberry, nuts and seeds breakfast cookies

These cranberry, nuts and seeds breakfast cookies are the perfect healthy treat! They are made with oats, bananas, dried fruit, nuts, seeds and coconut oil. So vegan and gluten free! Great as an on-the-go breakfast, post workout snack or after school treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Cookies, Snack

Servings 6 large cookies

Calories 404 kcal

Ingredients

  

• 80 gr (gluten free) rolled oats (approx. 1 cup)
• 25 gr (gluten free) oat flour  (approx. ¼ cup)
• 30 gr ground flaxseed  (approx. ¼ cup)
• 1 tbsp chia seed
• ¾ tsp ground cinnamon
• ½ tsp baking powder
• ½ tsp salt
• ½ cup mashed overripe bananas
• ½ cup almond butter  (or sub other nut butter)(don't like nut butter? use 3 tbsp of coconut oil)
• 3-4 tbsp maple syrup (or sub honey or agave nectar)
• 1-2 tbsp (plant based) milk  (if dough is too dry)
• ½ cup dried cranberries (craisins or sub raisins or other dried fruit)
• ½ cup pepitas/pumpkin seeds (or other seeds like sunflower seeds)
• ½ cup chopped pecans (or sub walnuts or almonds)

Instructions

 

• Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
• Combine all dry ingredients in a large mixing bowl; the oats, oat flour, flaxseed, cinnamon and salt.
• Add the mashed bananas, almond butter, maple syrup and vanilla. Stir with a wooden spatula to combine. If the dough is too dry, add 1-2 tbsp of milk to get it smoother. It has to hold its shape though when scooped.
• Now fold in the cranberries, nuts and seeds.
• Using a ⅓ or ½ cup, scoop cookie dough on the lined baking sheet. You should be able to make 6 large cookies. Slightly press the cookies down with the palm of your hand to compact and form the cookies.
• Bake for 15-18 minutes, until lightly browned. Remove from the oven and let the cookies cool off before serving.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword gluten free, oats, vegan

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