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5 from 5 votes

Cranberry Orange Breakfast Cookies

These Cranberry Orange Cookies are easy to make, gluten-free, dairy free and delicious!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, brunch, Dessert, Snack, vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 24 cookies
Calories: 65kcal
Author: Lauren Kelly

Ingredients

  • 1 ½ cups gluten-free rolled oats
  • ½ cup ground flax seed
  • 3 very ripe bananas mashed
  • cup unsweetened applesauce
  • 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

Instructions

  • 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.

Notes

To store in the refrigerator: Place cooled breakfast in an airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place cooled breakfast in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 116mg | Fiber: 2g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg