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Cranberry Breakfast Cookies Recipe

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3.9 from 10 reviews

These Cranberry Breakfast Cookies are a nutritious and delicious start to your day, combining wholesome oats, chia seeds, and a natural sweetness from date paste and cranberries. With a tender texture and a burst of cranberry jam in the center, they are perfect for a quick breakfast or a healthy snack.

Ingredients

Dry Ingredients

  • 2 cups oatmeal
  • 2 tablespoons chia seeds
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda (use sparingly to avoid green Sunbutter)

Wet Ingredients

  • 1/2 cup Sunbutter
  • 1/2 cup date paste (for dough)
  • 1/4 cup coconut oil (melted)

Cranberry Jam

  • 1 1/2 cups fresh cranberries
  • 1 cup water (divided)
  • 1/2 cup date paste (for cranberry jam)

Instructions

  1. Prepare oat mixture: Add the oatmeal and chia seeds to a blender and pulse until they form a coarse flour, leaving some texture of the oats intact for a hearty bite.
  2. Mix wet ingredients: In a mixing bowl, combine Sunbutter, date paste, melted coconut oil, sea salt, and baking soda. Stir thoroughly to form a smooth mixture.
  3. Combine oat mixture: Add the blended oatmeal and chia seed mixture into the wet ingredients and stir until everything is well combined to form the cookie dough.
  4. Cook cranberries: Pour half of the water and all the cranberries into a saucepan and bring to a simmer over medium-high heat. Cook for 2-3 minutes once cranberries start popping to soften them.
  5. Puree cranberry jam: Scoop about 1/4 cup of the cranberry mixture into a blender with the remaining water and date paste. Blend until smooth, then return the puree back to the saucepan and mix well with the remaining cranberry bits to create the jam.
  6. Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
  7. Scoop cookies: Using a cookie scoop or rounded tablespoon, portion out the dough into balls and place them evenly spaced on a baking tray lined with parchment or non-stick surface.
  8. Create thumbprints: Use a half teaspoon or your thumb to press a shallow indentation in the center of each cookie ball, creating a space for the jam.
  9. Fill with jam: Spoon a generous amount of the cranberry jam into each thumbprint, filling the center completely.
  10. Bake: Bake the cookies in the preheated oven for 10 minutes until set but still soft. Remove and let them cool on the baking tray.
  11. Optional drizzle: Once cooled, drizzle additional Sunbutter over the cookies for extra flavor if desired. Store either undrizzled or drizzled in a single layer to maintain freshness.

Notes

  • Sunbutter can turn green if too much baking soda is used; measure carefully.
  • Fresh cranberries work best for the jam, but frozen can be used if thawed.
  • Use parchment paper to prevent cookies from sticking while baking.
  • For a nuttier flavor, lightly toast the oats before blending if desired.
  • Store cookies in an airtight container for up to 5 days or freeze for longer storage.

Find it online: https://bitezly.com/cranberry-breakfast-cookies-recipe/