Breakfast cookies made with oatmeal, SunButter, dried cranberries, and slivered almonds. Bake them in advance and grab for an easy nutritious breakfast!
It’s been stupid hot here in Virginia for the past few weeks.
Every day the forecast threatens 100 degrees with a chance of thunderstorms that fail to break the blanket of heat.
My daily power walks have become more of a mosey as I try to keep cool but still see the great outdoors.
So, how are you doing?
I know it’s been a while since I posted so I wanted to check in.
I’ve been OK.
Content on the blog has taken a bit of a backseat as I focus on new projects and big picture goals.
(More to come on this soon!)
And then there’s the ever present backdrop of life in a post-quarantine but not post-pandemic world.
Honestly, I have no idea how to navigate this new normal and not much desire to try.
So, instead, I stay home and make Cranberry Almond Breakfast Cookies.
Won’t you join me?
So, cookies for breakfast.
If you’re thinking, Lauren, if it’s so darn hot, why are you turning on the oven to bake?
Well, these cookies are well worth the sweaty sacrifice.
They’re hearty, plump, and perfectly sweetened with maple syrup.
And they’ve got tons of texture thanks to oats, nuts, and dried cranberries.
Here’s what you need:
- flax egg
- banana
- No Sugar Added SunButter
- pure maple syrup
- gluten-free old fashioned rolled oats
- gluten-free oat flour
- ground cinnamon
- baking soda
- dried cranberries
- slivered almonds
That’s it!
All you need to do is mix up a simple one bowl batter.
Fold in the almonds and cranberries and mix until just combined.
The addition of No Sugar Added SunButter makes the recipe super creamy without any added oils.
If you don’t have SunButter on hand you can use any nut or seed butter in its place.
However, I’m partial to the neutral creamy flavor of roasted sunflower seeds in this recipe.
The trick to these cookies is getting the size right!
I recommend using a 1/4″ measuring scoop to achieve the best cookie size.
You want these cookies to be larger than your average cookie, since they’re fueling you for the day.
Scoop the batter onto the baking sheet let the dough spread naturally without shaping.
Before baking, you can sprinkle some more slivered almonds and dried cranberries on top.
The cookies bake quickly in under 30 minutes.
You know they’re done when the bottoms are golden brown and cookies are firm to the touch.
Allow them to cool slightly before enjoying!
Enjoy these Cranberry Almond Breakfast Cookies as a hearty compact breakfast.
They’re perfect to prepare in advance for healthy breakfast on the go.
Make a batch on Sunday and store them in the fridge all week long for easy grab-and-go breakfasts and snacks.
Enjoy them chilled straight from the fridge or re-heated in the microwave.
I love mine with a matcha latte or a tall glass of almond milk.
Enjoy!
If you start your day off with these Cranberry Almond Breakfast Cookies, let me know! I’d love to hear what you think of them.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
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Want more cookies for breakfast? Check out my Blueberry Banana Breakfast Cookies, Zucchini Tahini Breakfast Cookies, and Toasted Quinoa Carrot Cake Breakfast Cookies!
XO Lauren
Cranberry Almond Breakfast Cookies
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 15-16 cookies
- Diet: Vegan
Description
Breakfast cookies made with oatmeal, SunButter, dried cranberries, and slivered almonds. Perfect to bake in advance and grab for an easy nutritious breakfast!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1 banana, smashed
- ½ cup No Sugar Added SunButter
- ½ cup pure maple syrup
- 1 cup gluten-free old fashioned rolled oats
- ¾ cup gluten-free oat flour
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ cup dried cranberries
- ½ cup slivered almonds
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk up the flax egg and allow to sit for ~5 minutes to gel. Smash the banana in the same bowl and add in the SunButter and maple syrup.
- Mix in the rolled oats, oat flour, and baking powder and stir well to combine.
- Gently fold in the cranberries and almonds.
- Using a measuring cup, scoop the batter in ~¼ cup measurements and drop onto the parchment lined baking sheet. Spread the batter to form a round cookie shape. Continue until you’ve used all of the batter.
- Sprinkle with more dried cranberries and slivered almonds, if desired, then bake for 22-25 minutes, until golden brown underneath and around the edges.
- Cool before serving. Store leftover cookies in the fridge for up to one week and freeze for long term storage.
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen
FYI; Ingredients call for baking soda, however the instructions say baking powder.
Thanks so much, Phyllis! I updated this!
XOXO Lauren
These are amazing!! The addition of cinnamon really makes it feel like fall. Thank you for this recipe! Loving it.
★★★★★
Hi Jacqueline,
I’m so glad that you enjoyed these! They are perfect for fall!
XOXO Lauren
★★★★★