Serves 22
35 min
Coconut-Oat Cranberry Breakfast Cookies
Recipe GLPRb0f7c0015c7ada
These wholesome breakfast cookies combine almond flour, gluten-free oats, warm cinnamon, tart cranberries, and chewy coconut flakes for a satisfying, naturally sweet treat. Bound together with eggs, applesauce, and olive oil, they're perfect for grab-and-go mornings or afternoon snacks. Golden-baked and slightly dense, they keep well and freeze beautifully for up to six months.
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Ingredients
3 cups almond flour
2 teaspoons baking soda
¾ cup packed brown sugar
1 tablespoon ground cinnamon
½ cup unsweetened dried cranberries
2 large eggs
3 cups gluten-free old fashioned rolled oats
¼ cup extra virgin olive oil
1½ teaspoons fine sea salt
1¼ cups unsweetened applesauce
½ cup unsweetened coconut flakes
Directions
Preheat your oven to 350°F and line three large baking sheets with parchment paper.
In a large mixing bowl, whisk together the almond flour, gluten-free oats, baking soda, salt, ground cinnamon, and brown sugar until evenly combined. Set aside.
In a separate medium bowl, lightly beat the eggs, then whisk in the olive oil and applesauce until well blended.
Gently fold the wet ingredients into the dry mixture, stirring until just combined. The almond flour will gradually absorb the liquid, creating a thick, cookie batter-like consistency.
Fold in the dried cranberries and unsweetened coconut flakes until evenly distributed throughout the batter.
Using a ¼-cup measure or cookie scoop, portion the batter onto the prepared baking sheets, spacing them at least 2 inches apart. Gently flatten each mound with the back of a spoon to form a rounded cookie about ¾ inch thick.
Bake for 20 to 22 minutes, until the edges are golden brown. The cookies should feel set on top when lightly touched.
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Serve the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to one week, or freeze for up to six months.
