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fast healthy nut & seed breakfast cookies

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  • Author: Emilie Raffa
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: 35


  • 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
  • 12 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.


  1. Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
  2. 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.
  3. 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.
  4. Add the cranberries and pulse a few more times.
  5. Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
  6. 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.
  7. Store cookies in an air-tight container for up to one week (if they last that long).