These cranberry apple breakfast cookies have the perfect amount of tart cranberries and sweet apple in every bite, plus a touch of cinnamon and natural sweetness from pure maple sugar. Can easily be made gluten-free and dairy-free and are a fun and tasty recipe to make around the holidays.
Try these gluten-free almond flour biscotti for another great holiday breakfast recipe.
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"I think these are fantastic! Anything that my picky 14-year old daughter likes is a win in my book. I think she ate more than I did last time I made these! I just love the aroma coming from the oven as they are baking. They are so easy to make, and are so delish." ~Kari
Why You'll Love These Cranberry Apple Breakfast Cookies
- Wholesome ingredients - If you know me, you know I love to bake with nutrient dense, whole foods. These are made with whole grain oats and almond flour as the base and have healthy real food add-ins like apples, cranberries and walnuts.
- Naturally and minimally sweetened - These are minimally sweetened with pure maple syrup. Since they are a breakfast cookie, so they are not as sweet as a dessert cookie. In fact, there are only 4 grams of added sugar per cookie!
- Freeze beautifully - Breakfast cookies are great for food prep and freeze perfectly, so consider doubling the batch and freezing half.
- Festive holiday flavors - Just like my pumpkin oatmeal breakfast cookies, these scream holiday baking and bring all the festive holiday flavors.
These are perfect for breakfast around the holidays, especially if you have leftover cranberries from Thanksgiving. I will typically eat 2 of these, alongside an egg or two with some fresh fruit. This keeps me full all morning.
And if you'd like to try a more classic breakfast cookie, try these healthy banana breakfast cookies.
Ingredient Notes & Substitutions
- Oats - Use rolled oats/old-fashioned oats and not quick cooking oats. If you need these to be gluten free, use certified gluten-free oats (oats are naturally gluten free, but can become contaminated with gluten during processing).
- Apple - I like to use a sweet apple, such as Honeycrisp or Pink Lady, but a tart apple, like Granny Smith can also be used.
- Walnuts - I love the flavor of walnuts in these cranberry apple breakfast cookies, but you could swap pecans or even almonds if that's what you have on hand.
- Coconut flakes - Use unsweetened and either small/fine coconut flakes or shredded coconut can be used.
- Milk - Any milk will work. If you need these to be dairy free, use a plant-based milk (ideally one that is made from simple ingredients, like the source of the milk, water, and maybe salt; Malk is my favorite).
- Cranberries - I like the tartness of fresh cranberries and recommend using those, but dried cranberries/craisins can be used. If you have extra cranberries, try these almond flour cranberry cookies next.
💚Clean food tips: Apples are on the EWG's dirty dozen list (meaning they contain the highest amounts of pesticides), so I recommend organic. As far as oats go, like most grains, oats are sprayed with glyphosate prior to being harvested. If avoiding pesticides/herbicides is important to you, opt for organic oats. And I always like using organic almond flour.
Step-by-Step Directions
Step 1: Whisk together the wet ingredients and then add the oats, almond flour, cinnamon, and coconut to the bowl.
Step 2: Fully mix the dry ingredients in with the wet ingredients. Mixture will be a little wet.
Step 3: Add the sliced cranberries, chopped apple, and chopped walnuts to the bowl.
Step 4: Gently mix the add-ins in with the oat mixture.
Step 5: Use a ¼ cup spring-loaded cookie scoop (a measuring cup can also be used) to scoop cookie mix into cookies on a prepared baking sheet.
Step 6: Bake at 350-degrees F for 20-22 minutes, or until edges are lightly brown and center of cookies have set. Allow to cool on pan for 10 minutes before removing.
Tips & Notes
- Finely chop the apples as this helps with the overall structure of the cookies.
- Let the cookie mix rest for 10 minutes before making the cookies. The mixture will be wet and this allows the oats to soak up some of the moisture.
- The cookies will not spread or change shape, so shape them how you'd like them before baking. I like to use a cookie scoop and then lightly flatten the tops.
- The cookies will set as they cool, so allow cookies to cool on the cookie sheet for 10 minutes before transferring them to a cooling rack (or plate).
- For some extra flare (and flavor) you can drizzle some coconut butter glaze over each cookie.
Storing and Freezing
Storing: Store in an airtight container and they will stay fresh at room temp for about 2 days. Throw them in the fridge to extend freshness (I've had them for a week in the fridge and they are still good). Slightly warm in the microwave if you'd like.
Freezing: These are perfect for freezing (my gluten-free protein banana muffins another freezer-friendly recipe to prep), so go ahead and double the batch. They will stay fresh for 3 months in a freezer safe container.
Make sure to check out Stasher Bags for freezing... they are the best eco-friendly, non-plastic bags around!
More Holiday Baked Goods to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Cranberry Apple Breakfast Cookies
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Equipment
- 1 large mixing bowl
- 1 Baking sheet
Ingredients
- 2 eggs
- ½ cup milk (dairy-free if needed)
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 ½ cup rolled oats (certified gluten-free if needed)
- ¾ cup almond flour
- ½ cup unsweetened fine coconut flakes (or shredded coconut)
- 1 tsp. cinnamon
- ½ cup peeled and chopped sweet apple (Honeycrisp, Fuji, Pink Lady)
- ½ cup sliced cranberries
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, whisk together the eggs, milk, maple syrup and vanilla.2 eggs, ½ cup milk, ¼ cup pure maple syrup, 1 tsp. pure vanilla extract
- Add the oats, almond flour, coconut and cinnamon. Mix with the wet ingredients until fully incorporated. Add the apples, cranberries and walnuts and mix to combine.1 ½ cup rolled oats, ¾ cup almond flour, ½ cup unsweetened fine coconut flakes, 1 tsp. cinnamon, ½ cup peeled and chopped sweet apple, ½ cup sliced cranberries, ¼ cup chopped walnuts
- Allow the mix to rest for 10 minutes before forming into cookies. After the mix has rested, use a ¼ cup spring-loaded cookie scoop to scoop mix onto prepared baking sheet. Cookies will not spread when baked, so lightly flatten/shape each cookie with your hands. (If you don't have a spring-loaded cookie scoop, a measuring cup or large spoon will work just find-just be sure to form the cookies with your hands).
- Repeat above step until all cookie mix has been used (you should get 12 cookies).
- Bake for 20-22 minutes, or until edges are lightly brown and center of cookies are set.
- Cookies will continue to set as they cool. Allow to cool on baking sheet before removing from pan. Enjoy!
Notes
- Finely chop the apples so that they can more easily be incorporated into the cookie mix. Larger pieces don't work as well.
Nutrition
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Sara says
Love the taste of the baked cranberries along with the apples in the cookies. Also, I appreciate that they aren't overly sweet - perfect for breakfast or mid-morning snack.
Kari T says
I think these are fantastic! Anything that my picky 14-year old daughter likes is a "win" in my book. I think she ate more than I did last time I made these! I just love the aroma coming from the oven as they are baking. They are so easy to make, and are so delish. Thank you, Sara!
Sara says
Ah, so glad you both love them!