These Cranberry Orange Breakfast Cookies are lightly sweet, gluten-free, dairy-free and delicious! They are perfect all day long (not just for breakfast!)
I don't know what your mornings are like, but mine are crazy. On most days, I like to wake up before my kids to check emails, get my kids' breakfast ready and enjoy a nice cup of tea quietly.
Sometimes, I get a little lost in the peacefulness that before I know it, my three little friends are running down the stairs (usually knocking of one them down) and breakfast isn't ready yet (darn Facebook!)
I don't like filling my kids up with junk or sugary cereals before they go to school (where they are expected to sit still and focus!) Days like this are the reason why I created these awesome breakfast cookies!
If you are looking for some other easy breakfast recipes, you need to try this Healthy Breakfast Bowl, Low Carb Bagels or some Low Carb Blueberry Scones. These would be so much more yummy with some Apple Chai Latte, Chamomile Latte or this Low Carb Bulletproof Hot Chocolate!
Why You Should Make These Cranberry Orange Breakfast Cookies
Cranberries make all desserts so fun, pretty and festive. I absolutely love baking with them.
The kids think it's pretty cool to eat cookies for breakfast and I know that they are actually eating wholesome ingredients, no refined sugar and they are gluten and dairy free too.
But I will continue letting them think they are eating sugar filled cookies for breakfast. Shhhh....what they don't know won't hurt them!
These are also perfect for those picky eaters who don't like eating breakfast, they can even eat these on the go!
No excuse not to eat a well balanced breakfast! But why not make it also taste delicious?
The truth is that some people don't love eating a big breakfast. Not me, but there are people out there.
Although breakfast really is very important, I always tell people to practice mindful eating.
What does that even mean?
Basically, I want people to listen to your bodies. If you wake up feeling hungry, then go for it and eat breakfast.
There are other days when you wake up and you just aren't hungry. If that's the case, then hold off.
Most importantly, listen to what your body is telling you. That's what mindful eating is all about.
- Oats - Quick oats work best in this recipe because of the texture. You can use whatever oats you have in your house and see what you personally like best.
- Flax seed - This contains protein, fiber and has a wonderful texture that is perfect for baked (and non baked) goods. I use this one all the time.
- Bananas - In this recipe, the more ripe the banana, the better! It adds a wonderful texture and sweetness.
- Applesauce - Please read the labels and ingredients, I like to use unsweetened applesauce because it is plenty sweet naturally in its own.
- Maple syrup - The key here is to use 100% pure maple syrup. The taste and quality are far more superior to ones that just say "maple syrup".
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Silk Cashew Milk - I use unsweetened cashew milk because I do not want any added sugars in this recipe. You can use unsweetened plain cashew milk or unsweetened vanilla cashew milk here. Also, you can use almond milk as well.
- Cranberries - Fresh cranberries are so tart, juicy and delicious.
- Orange juice and orange zest - Fresh is always the best!
This recipe is so versatile and customizable. You can use whatever berries you'd like, blueberries, raspberries and strawberries are all delicious in these cookies. You can also use lemon instead of the orange in here.
Go ahead and get creative.I just made these cookies with lemon and blueberries and they were amazing.
These cranberry orange breakfast cookies are also super freezer friendly. I usually make a double batch and freeze a bunch to eat later. It is a huge time saver.
If you would like to use another milk in this recipe, that works too. I have made these cookies with coconut milk and almond milk and loves them just as much.
Cranberry Orange Breakfast Cookies
- 1 ½ cups gluten-free rolled oats
- ½ cup ground flax seed
- 3 very ripe bananas mashed
- ⅓ cup unsweetened applesauce
- ⅓ cup 100% maple syrup
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¼ cup Silk Cashew Milk
- ½ cup fresh cranberries chopped
- 2 tablespoons fresh orange juice
- 2 tablespoons orange zest
- Preheat oven to 350 degrees.
- Stir oats, flax, bananas, applesauce, maple syrup, salt, vanilla and cashew milk in a medium bowl until well blended.
- Add cranberries, orange juice and orange zest and mix again until combined.
- Drop by spoonfuls onto undressed baking sheet. (The dough will be more wet than your typical cookie dough)
- Bake in preheated oven for 25-30 minutes until edges are light brown and middle of cookie is set.
- Let sit on baking tray for a few minutes, then transfer to wire wrack to cool completely.