Cranberry Breakfast Cookies
Cranberry breakfast cookies are studded with fruit and nuts for a hearty portable breakfast.
Servings: 10
Ingredients
- 2 cups rolled oats
- 1/3 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 egg beaten lightly
- 1 cup dried cranberries
Instructions
- In a large bowl, mix together oats, flour, walnuts, ginger, cinnamon, nutmeg, baking soda, and salt.
- Stir in applesauce, maple syrup, and beaten egg until no dry bits remain. Stir in the cranberries.
- Let mixture sit for 15 minutes. This will help the oats soak up liquid and make it easier for the cookies to stay together.
- While it is resting, preheat oven to 350°F and line a baking sheet with parchment paper or Silpat liner.
- With a large cookie scoop, scoop the mixture onto prepared baking sheet, or use your hands to form balls. Gently press down on the balls to flatten them slightly, and reshape as needed.
- Bake for 15 minutes. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Makes 8-10 large cookies.
- To make gluten free, swap in gluten-free flour blend.
- To make vegan, swap the egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
