Cranberry Almond Breakfast Cookies

By Rena |

These Cranberry Almond Breakfast Cookies are perfect for early mornings on the go. You can make these in advance and just leave them out for the kids to grab in the morning. Anything that is simple and can make your breakfasts 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 Cranberry Almond Breakfast Cookies recipe and watch your family devour them. I promise these cookies won’t last long. Especially if you have cookie monsters in your house as I do.

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

why you’ll love these 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 bakes 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. I’ve had family visit us once when I had just baked some of these breakfast cookies and they were gone an hour later. I just love the fall flavors in this recipe. Just think about it for a second. The combination of bananas, cinnamon, almond butter, and cranberries?

ingredients you’ll need

  • Quick Cooking Oats
  • Bananas
  • Almond Butter
  • Honey or Maple Syrup
  • Cinnamon
  • Cranberries
  • White Chocolate Chips

how to make these 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.
  • You can use
  • 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!

faq’s

HOW CAN I MAKE THESE BREAKFAST COOKIES HEALTHIER?

Some of you may be thinking well white chocolate chips aren’t healthy. Well, you are right, not really if you are kind of on a strict diet and limiting your sugar intake even though it’s only a small amount used in this recipe. You can drizzle less white chocolate or find some sugar free ones out there at health stores or even not use any at all.

ARE THESE COOKIES VEGAN?

This Cranberry Almond Breakfast Cookies recipe can be made into vegan cookies if you choose to make them vegan. Just use maple syrup instead of honey and use dairy-free white chocolate chips.

close up of breakfast cookies

other add-ins

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 Breakfast Cookies

Breakfast cookies that are low in sugar yet packed with wholesome goodness like oats, banana, and almond butter.
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Course: Breakfast, Dessert
Cuisine: American
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 whole oats that have been ground in a food processor
  • 2 bananas very ripe, mashed
  • ¼ cup almond 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.
  • You can use  
  • 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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