Just because the holidays are over, doesn’t mean you have to stop eating cookies altogether.
Especially when breakfast cookies exist!
Oh, yes friends. You can enjoy plenty of these sweet treats without the guilt.
This recipe is refined sugar-free, packed with cranberries, and sprinkled with a healthy dose of nuts and seeds.
Consider it fuel for tax season.
You might recall the original breakfast cookie, found here. This recipe is an updated version.
And I can’t stress enough how incredibly DELICIOUS they are!
Plus, they’re super easy to make. All you need is 5 minutes of prep time and 12 minutes in the oven.
Just throw everything into a food processor and blitz together:
- quick oats
- almond meal
- maple syrup
- coconut oil
- dried cranberries
- super seed & ancient grain blend
See? All good stuff.
Now, about that super seed & ancient grain blend…
This is a relatively new product from Trader Joe’s (surprise!).
Initially, I thought I’d sprinkle it over oatmeal and yogurt, but it adds great texture to baked goods as well- it’s nice and crunchy. What I love most about this blend is that it contains ‘sprouted’ grains which is especially beneficial for the digestive system.
Sprouted grains help to break down the naturally occurring anti-nutrients our bodies have difficulty digesting (i.e. gluten).
Here’s what my blend contains:
- sprouted buckwheat
- sprouted millet
- chia seeds
- golden flax seeds
- red quinoa
- shelled hemp seeds
Don’t you feel healthier just reading all that?
Once the dough is ready, use a mini ice cream scoop to portion the mixture onto sheet pan- it’s so much easier than struggling with two spoons.
Bake for 12 minutes…
The texture of these cookies is crunchy with a soft center. They’re lightly sweet. And because of the moisture from the dried cranberries, they become softer on the second day.
My mom says these are the best healthy cookies she’s ever tried.
- You don’t need to run out and buy Trader Joe’s super seed & ancient grain blend to make this recipe. Simply substitute some of your favorite choices (i.e. flax seed, hemp seeds & quinoa). Just keep the total measurement the same.
- Swap out dried cranberries for tart dried cherries, blueberries, or raisins.
- When shopping at the store, you’ll find both almond meal & almond flour. Almond flour is made with blanched, skinless almonds and is pale yellow in color. Almond meal is processed with the skins and is darker in color (think: white sugar vs. brown sugar). You can use either one for this recipe. I chose almond meal because it’s less expensive.
- Enjoy these cookies anytime of day, not just for breakfast! They make minimal crumbs too, so you can eat them in the car.
- 2 cups quick oats (not instant or old fashioned)
- 1/2 cup almond meal or almond meal*
- 1 heaped tbsp. mixed seeds and grains (i.e. flax seed, hemp seeds, quinoa etc.)
- 1/2 cup pecan halves (optional)
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 egg
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 2 capfuls of pure vanilla extract
- 1–2 tbsp water**
- ½ heaped cup dried cranberries
*Note: In the grocery store, you’ll find both almond meal & almond flour. Almond flour is made with blanched, skinless almonds and is pale yellow in color. Almond meal is processed with the skins and is darker in color (think: white sugar vs. brown sugar). You can use either one for this recipe. I chose almond meal because it’s less expensive.
** Because quick oats and almond meal vary from brand to brand, they will absorb liquid at different rates. I run into this issue all the time when I make homemade bread. To get your cookies to spread, add water (1 tbsp at a time) to loosen up the batter.
- Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
- Add the quick oats, almond flour, mixed seeds, pecans (if using) cinnamon, and baking soda to a food processor. Pulse until the oats look like ‘flour.’ It’s okay to have a few big pieces in the mix.
- Add the egg, coconut oil, maple syrup, vanilla extract and 1 tbsp of water. Process to combine. If the dough is too stiff, add the remaining 1 tbsp of water to loosen up the batter. This way, the cookies will spread when baked. Repeat this step as needed. Alternatively, if the batter is too runny, just add a sprinkle of almond flour or oats to combine.
- Add the cranberries and pulse a few more times.
- Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
- Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
- Store cookies in an air-tight container for up to one week (if they last that long).