Cranberry Orange Breakfast Cookies {Gluten-Free, Dairy-Free, Vegan}

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!

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!

I am a HUGE fan of Silk Almond Milk. I use it in my overnight oats, smoothies and so many of my recipes. When I heard that Silk has a new Cashew Milk available, I knew I had to try it! I love it! It’s so incredibly creamy (unlike skim milk) and only 25 calories per serving! I used the Unsweetened Cashew Milk and loved the taste. Get this, Silk Cashew Milk has 50% more calcium than cow’s milk! That’s huge. You need to try this. It’s tastes delicious right out of the carton, but it also tastes pretty amazing in these cookies!

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Cranberry Orange Breakfast Cookies

These Cranberry Orange Cookies are easy to make, gluten-free, dairy free and delicious!

Course Breakfast

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 20 -24 cookies

Author Lauren Kelly

Ingredients

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup ground flax seed
• 3 very ripe bananas mashed
• 1/3 cup unsweetened applesauce
• 1/3 cup 100% maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup Silk Cashew Milk
• 1/2 cup fresh cranberries chopped
• 2 tablespoons fresh orange juice
• 2 tablespoons orange zest

Instructions

1. Preheat oven to 350 degrees.
2. Stir oats, flax, bananas, applesauce, maple syrup, salt, vanilla and cashew milk in a medium bowl until well blended.
3. Add cranberries, orange juice and orange zest and mix again until combined.
4. Drop by spoonfuls onto undressed baking sheet. (The dough will be more wet than your typical cookie dough)
5. Bake in preheated oven for 25-30 minutes until edges are light brown and middle of cookie is set.
6. Let sit on baking tray for a few minutes, then transfer to wire wrack to cool completely.

Silk Cashew Milk is my new favorite!  You can sign up for the Silk Newsletter here to get the latest news and even get a coupon!  And once you try Silk’s new Cashew Milk, go visit their Facebook page and tell them how much you love it! (Yes, I am THAT confident!)

What is your favorite on the go breakfast?

This conversation is sponsored by Silk. The opinions and text are all mine.

This conversation is sponsored by Silk. The opinions and text are all mine.