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.
1 ½ cupsrolled oatsnot quick cooking & certified gluten-free if needed
¾cupalmond flour
½cupunsweetened coconut flakes
¼ cupchopped walnuts
½cupchopped appleI prefer sweeter apples
½tsp.cinnamon
2eggs, lightly beaten
½cupmilknon-dairy if needed
⅓cup pure maple syrup
½ cupsliced 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.