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.
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.
Cranberry Oatmeal Breakfast Cookies with Chocolate Chips
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: 10
- 1/4 cup refined coconut oil, melt if hard
- 1/4 cup pure cane sugar or natural zero calorie baking blend
- 1 large egg
- 1/8 tsp of sea salt
- 1/2 tsp ground cinnamon
- 1/4 cup almond milk (or milk of choice)
- 1 cup quick cook oats
- 1/4 c almond flour
- 1/4 cup unsweetened dried cranberries
- 1/4 cup hulled sunflower seeds, unsalted
- 1 tbs psyllium powder
- 1/4 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.