Go Back
+ servings
side view of 3 stacked cranberry apple breakfast cookies
Print

Cranberry Apple Breakfast Cookies

A cookie for breakfast?! Why, yes please! These cranberry apple breakfast cookies are the perfect way to use any leftover cranberries from the holidays. Gluten-free. Dairy-free. Delicious.
Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 163kcal
Author Sara

Ingredients

  • 1 ½ cups rolled oats not quick cooking & certified gluten-free if needed
  • ¾ cup almond flour
  • ½ cup unsweetened coconut flakes
  • ¼ cup chopped walnuts
  • ½ cup chopped apple I prefer sweeter apples
  • ½ tsp. cinnamon
  • 2 eggs, lightly beaten
  • ½ cup milk non-dairy if needed
  • cup pure maple syrup
  • ½ cup sliced cranberries

Instructions

  • 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 ¼ 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!

Notes

  • 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. 

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 18mg | Potassium: 119mg | Fiber: 3g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg