These Cranberry Oatmeal Breakfast Cookies feature chocolate chips, sunflower seeds and almond flour in the recipe. If gluten-free oats are used these cookies will also be gluten free.
Cranberry Oatmeal Breakfast Cookies: Healthy Choices
These breakfast cookies are decidedly healthier than standard cookies. To boost the healthy fiber in this breakfast cookie recipe I also used psyllium powder. I used pure cane sugar in the recipe this time, as I was making them for my daughter but will try substituting part or all of that with a natural stevia/erythritol baking blend next time. She enjoyed the cranberry oatmeal breakfast cookies and they are already a good muffin substitute for her... the swap will make them an even better choice.
If you liked these breakfast cookies, try out my Sweet Potato Oatmeal Cookies and Chocolate Chip Banana Oatmeal Cookies too. They are also great breakfast treats.
Cranberry Oatmeal Breakfast Cookies with Chocolate Chips
- ¼ cup refined coconut oil melt if hard
- ¼ cup pure cane sugar
- 1 large egg
- ⅛ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ cup almond milk or milk of choice
- 1 cup quick cook oats
- ¼ c almond flour
- ¼ cup unsweetened dried cranberries
- ¼ cup hulled sunflower seeds unsalted
- 1 tbs psyllium powder
- ¼ cup dark chocolate chips
- Preheat oven to 375 degrees.
- Mix together the melted coconut oil, then beat in egg, sea salt and milk
- Add oats, almond flour, cranberries, sunflower seeds and psyillium powder. Mix well, then fold in the chocolate chips until well distributed.
- Scoop 2 tbs spoon sized dollops of the breakfast cookie mixture onto parchment or silicone baking mat lined bake sheet. Bake for approximately 12 minutes, until edges are starting to lightly brown.
- Remove to cooling rack.
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