Looking to make a quick and easy breakfast? These Cranberry Almond Oatmeal breakfast cookies are portable, delicious, and healthy. Make ahead, freeze, and just grab on the go. 

Cranberry Almond Oatmeal Breakfast Cookies – Gluten Free

When life is busy and your diet calls for some restrictions and the two don’t always work together well — You come up with a plan. One that will work for everyone. Including those days that 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. And to think of it having a portable gluten-free option for busy or zombie type mornings is a must. 

As you know, going gluten-free definitely changes your preferences for breakfast. You have to be prepared for breakfast or you may end up eating food you regret. I came up with a kitchen sink type of breakfast cookies.  You will see that in the recipe below and boy did it turn out delicious. 

They’re made with a combination of certified gluten-free oats and gluten-free flour. If you are new or newish to the world of gluten-free eating I encourage you to start with a basic and full proof gluten-free flour. I can easily recommend Cup4Cup Multipurpose Gluten Free Flour. 

To get started

These breakfast cookies are chewy, soft, and just a little sweet. They freeze beautifully, and if you ever forget to defrost a few overnight, you can even bite right into them right out of the freezer.  YEP, delicious. Just a little more crunchy, that is all.  HEY!! When you are in a rush, you just go for it. (Don’t judge) And on a hot summer day, a frozen breakfast cookie is what the doctor ordered.  You can try it out yourself and let me know what you think.

Cooking & Storing Tips

• Dairy FREE Option- Yes, you can make them dairy-free. Substitute butter for your favorite dairy-free spread. We love Smart Balance Spread. My niece, allergic to everything under the sun basically she can consume this spread. It is also delicious.
• You can certainly replace cranberries or raisins for other dried or freeze-dried fruit. Keeping the ratios correct, you will need one cup of your choice of dried fruit.
• Oatmeal breakfast cookies can be frozen in an airtight container for up to 3 months or 1 week at room temperature. 
• This recipe does make 12 delicious breakfast cookies. 

Cranberry Almond Oatmeal Breakfast Cookies – Gluten-Free Recipe

Gluten-free breakfast cookies are a super easy and delicious way to start your family’s day.  Make ahead and freeze or serve immediately. 

Cranberry Almond Oatmeal Breakfast Cookies - Gluten Free

Yield: 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Looking to make a quick and easy breakfast? These Cranberry Almond Oatmeal breakfast cookies are portable, delicious, and healthy.

Print

Ingredients

• 1 1/2 cups gluten-free old fashioned rolled oats
• 1 1/2 cups gluten-free flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter, at room temp
• 1/2 cup packed dark brown sugar
• 1/2 cup unsweetened chunky applesauce
• 1 tbsp pure vanilla extract
• 1/2 cup cranberries
• 1/2 cup golden raisins
• 3/4 cup almond slices

Instructions

1. Heat oven to 350 degrees. Either line with parchment paper or use a silicone non-stick mat.
2. In a small bowl, mix together oats, flour, baking soda, baking powder, salt, and cinnamon.
3. Using an electric mixer on high beat butter, sugars, and vanilla extract until fluffy.
4. Add in applesauce and one egg. Mix on reduce speed until well incorporated.
5. Gradually add in flour mixture until well combined.
6. Fold in cranberries, raisins, and almond slices.
7. Scoop balls of dough, roughly 3 tbsp (or 1/4 cup) on prepared baking sheets. Spacing 2 inches apart. Typically 6 cookies to a sheet.
8. Bake for 20 to 23 minutes until golden brown around edges. Let cool before removing from baking sheets.

Notes

• To make dairy-free - substitute butter for your favorite dairy-free spread.
  

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

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 238mgCarbohydrates: 40gFiber: 3gSugar: 18gProtein: 5g

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If you tried this recipe for Cranberry Almond Oatmeal Breakfast Cookies, we would love to know how they turned out. Please leave us a comment below. And also tell us if you tried some different fruit (which kind?)

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