A cookie for breakfast?! Why, yes please! This cranberry apple breakfast cookie recipe is the perfect way to use any leftover cranberries from the holidays. They are gluten-free (use certified gluten-free oats if needed), dairy-free, and made with clean ingredients.
Are Breakfast Cookies Healthy?
Lucky for us, they can be. It depends on what they are made with. Some recipes still have high amounts of refined sugars, flours, and ingredients that mimic more of a dessert cookie than a breakfast food.
But these cranberry apple breakfast cookies are healthy and are made with real food ingredients. With oats, almond flour, coconut, and walnuts they are perfect (and healthy) for breakfast.
Is This Breakfast Cookie Recipe Easy to Make?
Of course! This recipe requires one-bowl and simple ingredients. Toss all the ingredients into a mixing bowl and mix until combined (easy).
The cookie mix won’t stick together super well like a typical “cookie” (see picture above), but when you scoop the mixture onto a baking sheet use your hands to form more of a cookie shape. I love using a cookie scoop and then forming them after they have been scooped onto the baking sheet. They will bake together perfectly and hold their form once they are cooked… trust me.
What Keeps These Cookies Clean?
- Whole grains – made with rolled oats (certified gluten-free if needed)
- Naturally sweetened – lightly sweetened with pure maple syrup
- Unsweetened coconut – all the flavor, none of the sugar
- Real cranberries – skip the craisins (unless you can find ones without added sugar and oils-they do exist, but are harder to find) and use real cranberries. Baking them minimizes the tartness. Plus, the apples in this recipe are the perfect match for cranberries (swoon).
Can These Be Made With Craisins?
Technically speaking, yes, you can use craisins. I personally don’t because they have highly processed sugars and oils in them, but you could use them. You could also look for dried cranberries that don’t have added sugars and oils. I do however like the tart taste of the cranberries in this recipe. You could even omit them all together and double the apple amount and they would be just as delicious (my recommendation if you don’t want/have cranberries).
How Long Do They Last?
These will stay fresh in an airtight container for 3-4 days. You can also freeze them and they will stay good in the freezer for up to 3 months.
They are actually perfect for freezing. I will freeze these and take 2-3 out in the morning and grab for breakfast on-the-go, or eat when I get to my day job.
Make sure to check out Stasher Bags for freezing… they are the best eco-friendly, non-plastic bags around!
Looking for more gluten-free breakfast inspo? Check these out:
Eat Clean. Be Healthy!
Did you make these cranberry apply breakfast cookies? Please let me know what you think! Leave a comment below, give me a star rating, and/or share a photo on Instagram and mention @CleanPlateMama!
Cranberry Apple Breakfast Cookies
- 1 1/2 cups rolled oats not quick cooking & certified gluten-free if needed
- 3/4 cup almond flour
- 1/2 cup unsweetened coconut flakes
- 1/4 cup chopped walnuts
- 1/2 cup chopped apple I prefer sweeter apples
- 1/2 tsp. cinnamon
- 2 eggs, lightly beaten
- 1/2 cup milk non-dairy if needed
- 1/3 cup pure maple syrup
- 1/2 cup sliced cranberries
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients except the cranberries. Stir until well combined.
- Fold in sliced cranberries.
- Using a cookie scoop, scoop about 1/4 cup cookie mix onto baking sheet and form into a cookie shape making them about 1" thick. If you don't have a spring-action cookie/ice cream scoop, a large spoon will work just fine.
- Repeat above step until all cookie mix has been used (should make 12 cookies).
- Bake for 22-24 minutes, or until edges begin to lightly brown.
- Store in an airtight container and enjoy!
- Cookies will stay good for 3-4 days in an airtight container. They are also perfect for freezing and will stay good in the freezer for about 3 months.