Cranberry Almond Breakfast Cookies
Breakfast cookies that are low in sugar yet packed with wholesome goodness like oats, banana, and almond butter.
Servings 8 cookies
- 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
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.
- 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!
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