Cranberry Almond Breakfast Cookies

By Rena Awada |

These Cranberry Almond Oatmeal Breakfast Cookies are perfect for early mornings on the go. You can make these oatmeal cookies in advance and just leave them out for the kids to grab in the morning. Anything that is simple and can make your breakfast a lot easier, go for it!

stack of cranberry cookies

This is also one of those great recipes that you can make all year round. Don’t make cooking harder on yourself. Make batches of this Oatmeal Breakfast Cookies recipe and watch your family devour them. We promise these fall-inspired oatmeal cookies won’t last long. Especially if you have cookie monsters in your house.

If you’re looking for other delicious cookies, why not also try this Keto Double Chocolate Cookies or this Chocolate Peppermint Crinkle Cookies?

why you’ll love these quick oats breakfast cookies

  • An easy cookie recipe. You can whip up these cookies in just one bowl, with only a handful of ingredients. These delicious Breakfast Cookies go from pantry to table in less than 30 mins.
  • Super satisfying. Hearty, wholesome, & super satisfying, a tasty way to kick off your day.
  • Great texture. Each bite is loaded with texture, chewy cranberries with crunchy baked oats, and the moistness come through from the bananas too – so good!
  • Chocolate topping. Drizzle some melted white chocolate across these beauties – utterly divine.
  • Crowd-pleasing cookies. We’ve had family visit us once when we had just baked some of these breakfast cookies and they were gone an hour later. We just love the fall flavors in this recipe. Just think about it for a second. The combination of bananas, cinnamon, almond butter, and cranberries?
close up Almond Breakfast Cookies on a pan with white chocolate drizzle

ingredients you’ll need to make these breakfast cookies

  • Quick Cooking Oats: you may use rolled oats but we do prefer quick oats for this recipe.
  • Bananas: use spotted and ripe bananas to give a naturally sweet flavor to the cookies.
  • Almond Butter: if you don’t have almond butter you may use any other nut butter.
  • Honey or Maple Syrup: or may use any other sugar-substitute like agave.
  • Cinnamon: this adds in a delicious warm fall flavor.
  • Cranberries: If you don’t like cranberries, use raisins.
  • White Chocolate Chips: white chocolate works well with cranberries but you may use dark chocolate chips.

how to make these oatmeal breakfast cookies

  • Make your cookie dough – Place your dough ingredients in a bowl and stir thoroughly. Then mix in the cranberries
  • Make your cookies – Drop 2 tablespoon amounts of the dough onto a sheet pan that’s been lined with parchment paper, then press down the mounds into flat cookies shapes.
  • Bake – Place in a preheated oven and bake for 15 minutes or until centers are set and edges are light brown.
  • Make the chocolate drizzle – Heat the white chocolate chips in the microwave in 30-second increments until melted. Drizzle over the tops of the cookies.
  • Serve and enjoy!
overhead shot of Cranberry Almond Breakfast Cookies

recipe notes and tips

  • Make sure to use a preheated oven.
  • Serve immediately or store in an airtight container for up to 3 days.
  • Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
  • Make sure to use very ripe bananas, these will give you the right level of sweetness.
  • Add a sprinkle of coarse sea salt to balance the sweetness and help bring out all the flavors.
  • When you allow dough chill overnight, the flavors have a little time to combine and deepen, but you don’t have to they’ll still taste great!

Frequently asked questions

Which oats are best for baking cookies?

Some may argue that rolled oats are better than quick oats for baking cookies. It is a preference and it depends on the cookies you are making. Rolled oats do give cookies a heartier and adds a chewy texture to cookies. But for this cranberry breakfast cookies we prefered quick oats over rolled oats.

Can I use quick oats instead of old fashioned in cookies?

Yes. You can absolutely use either rolled oats or quick oats when making oatmeal cookies. The only difference in the end result will be the thickness and texture of the cookies.

Why are my oatmeal cookies so hard?

Sometimes overmixing the cookie dough will result in your cookies to harden up. When using oatmeal, use a spatula to mix the dough instead of a mixer.

close up of breakfast cookies

other add-ins to make these oatmeals cookies even better

These Breakfast Cookies are super versatile, you can add nuts, seeds, or other dried fruit.

  • Nuts – Chopped walnuts, peanuts, cashews,
  • Seeds – sunflower seeds, pepitas,
  • Dried Fruits – Raisins, apricots, mango, pineapple, or dates are all suitable options.

 

HOW LONG DO THESE COOKIES LAST?

If stored at room temp in an airtight container, these cookies will last about 3 days. If you freeze these breakfast cookies, they’re good for up to 2 months.

Once baked and cooled, to freeze them, you just need to place them in a large resealable bag. When you’re ready for a cookie, remove as many as you need from the bag, and let them thaw before eating.

Almond Breakfast Cookies with chocolate drizzled on top

Hungry for more? Check out these other recipes

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Cranberry Almond Cookies Recipe

Cranberry Almond Oatmeal Breakfast Cookies

Breakfast cookies that are low in sugar yet packed with wholesome goodness like oats, banana, and almond butter.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 cookies
Calories: 197kcal
Author: Rena

Ingredients

  • 2 cups of quick-cooking oats or rolled oats that have been ground in a food processor
  • 2 bananas very ripe, mashed
  • ¼ cup almond butter or any nut butter
  • ¼ cup honey or maple syrup For Vegan use Maple Syrup
  • ¼ teaspoon of cinnamon
  • 1/3 cup cranberries dried
  • 2 tablespoons white chocolate chips, Optional Vegan use dairy-free

Instructions

  • Preheat the oven to 350 degrees F.
  • Place the oats, bananas, almond butter, honey, and cinnamon in a bowl and stir until thoroughly combined.
  • Stir in the dried cranberries.
  • Drop 2 tablespoon amounts of the dough onto a sheet pan that’s been lined with parchment paper.
  • Use your hands to form the mounds of dough into flat cookie shapes – this dough does not spread when baked.
  • Place in the oven and bake for 15 minutes or until centers are set and edges are light brown.
  • Heat the white chocolate chips in the microwave in 30-second increments until melted. Drizzle over the tops of the cookies.
  • Serve immediately or store in an airtight container for up to 3 days.

Notes

  • Make sure to use a preheated oven.
  • Serve immediately or store in an airtight container for up to 3 days.
  • Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
  • Make sure to use very ripe bananas, these will give you the right level of sweetness.
  • Add a sprinkle of coarse sea salt to balance the sweetness and help bring out all the flavors.
  • When you allow dough chill overnight, the flavors have a little time to combine and deepen, but you don’t have to they’ll still taste great!

Nutrition

Calories: 197kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 269mg | Fiber: 3g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 3.1mg | Calcium: 56mg | Iron: 1.3mg
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