Cranberry Almond Oatmeal Breakfast Cookies

Start your day off right with our delicious Cranberry Almond Oatmeal Breakfast Cookies! Packed with wholesome oats, crunchy almonds, and sweet dried cranberries, these easy-to-make cookies are the perfect balance of healthy and indulgent. Whether you need a quick breakfast on the go or a satisfying midday snack, this recipe will become a family favorite. Discover how to bake these delightful treats and enjoy a nutritious start to your morning!

Oatmeal Cranberry Almond Cookies

Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes Servings: 12 Cookies

When life is busy, your diet calls for some restrictions, and the two don’t always work well together. You come up with a plan—one that will work for everyone, including those days when you are just too busy to even think about making something healthy.

If you are like me, breakfast is a meal I never like to miss out on. I typically run for my first cup of coffee in the morning. Then I begin “the big dig “. Off I go! Searching through my many cabinets for something healthy to eat.

Why You Will Love These Breakfast Cookies

Wholesome Ingredients: Made with hearty oats, crunchy almonds, and sweet dried cranberries, these cookies are packed with fiber, protein, and essential nutrients. You’ll feel energized and satisfied, making them a great choice to kick-start your morning.

Easy to Make: With simple ingredients and straightforward instructions, these cookies can be whipped up in no time. Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe easy.

Healthy On-the-Go Option: These cookies are not just for breakfast! They make a fantastic snack for your busy day, whether at the office, in your child’s lunchbox, or while running errands. They’re portable, mess-free, and satisfying.

Ingredients Needed

Please note that a full list of ingredients and a printable version of this recipe is available below.

• Old-fashioned rolled oats – These are naturally gluten-free. However, due to cross-contamination at some food processing plants, if you are super sensitive, make sure to buy one that states gluten-free.
• All purpose flour – Can swap for a gluten-free flour. I can easily recommend Cup4Cup Multipurpose Gluten Free Flour. 
• Baking soda and baking powder – Used to make these cookies fluffy. If not used, your cookies will turn out very dense. Don’t skip these.
• Cinnamon and vanilla extract – Comfort flavorings.
• Kosher salt – Use a little just to add flavor and offset the sweetness of this recipe.
• Unsalted butter – Please make sure it is at room temperature. Yes, you can make them dairy-free. Substitute butter for your favorite dairy-free spread. We love Smart Balance Spread. My niece is allergic to everything under the sun, but she can consume this delicious spread.
• Dark brown sugar – Is used to sweeten this cookie and provide it with more depth and flavor. I would not substitute with granulated sugar.
• Unsweetened chunky applesauce – Homemade is the best if you have it on hand; otherwise, store-bought works just as well.
• Cranberries, golden raisins, and almond slices – You can replace cranberries or raisins with other dried or freeze-dried fruit. To keep the ratios correct, you will need one cup of your choice of dried fruit.

How To Make These Breakfast Cookies

STEP ONE: First, you will want to heat your oven to 350 degrees. Then, in preparation, either line with parchment paper or use a silicone non-stick mat. This will help the cookies not stick to the pan.

STEP TWO: In a small bowl, combine oats, flour, baking soda, baking powder, salt, and cinnamon. Mix until combined.

STEP THREE: Then, using an electric mixer on high, beat butter, sugars (brown & granulated), and vanilla extract until fluffy.

STEP FOUR: Add applesauce and one egg. Mix on reduced speed until well incorporated.

STEP FIVE: Gradually add in flour mixture until well combined.

STEP SIX: Fold in cranberries, raisins, and almond slices. Again, mix until well incorporated.

STEP SEVEN: Scoop balls of dough, roughly 3 tbsp (or 1/4 cup), onto prepared baking sheets. Spacing at least 2 inches apart. Typically, I find that I have 6 cookies on a baking sheet.

STEP EIGHT: Bake for 20 to 23 minutes until golden brown around the edges. Let cool before removing from the baking sheets.

Storing These Cookies

Countertop storage – Can be stored in an airtight container for 3 days.

Refrigeration – Cookies can be stored in fthe ridge for up to 7 days (one week).

Freezing Cookies – Oatmeal breakfast cookies can be frozen in an airtight container for up to 3 months or 1 week at room temperature. 

More Gluten-Free Recipes

Gluten-Free Homemade Belgian Waffles Recipe

Summer Time Watermelon Salad Recipe

Easy Weeknight Vegetable Stir Fry Recipe

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