Once upon a time (you know, back in in 2011), I was working at a holistic cooking school, and I brought a version of these cookies in for the rest of the team to try. They became an immediate favorite, so much so that I featured them in my first ever self-published cookbook, Crash Course to Gluten-free Living. It was 2011, so gluten-free wasn’t as easily accessible as it is now, and these became a favorite in my own family as well as many of my cookbook readers (the cookbook is, as you’d imagine, no longer in print!). These cookies however… are making a comeback!
I introduced this updated version of this beloved make-ahead breakfast in the new Mix and Match Winter Family Meal Plan in the Healthy Mama Cooking Club– 30+ recipes to mix and match for easy family breakfasts, lunches and dinners– and since the recipe has technically been in the world for over a decade, I thought I’d share it as a sneak peek over here, as well.
Note these cookies are BIG– breakfast-sized, perfect for on the go with a latte or a big glass of oat milk (or whatever your fancy!). I typically make 6 of them for adult-sized cookies or 8 for kid-sized (they’re very kid-friendly!).
Don’t fuss with them too much- just mix, scoop, press and bake!
Cranberry Orange Walnut Breakfast Cookies Makes 6-8 large (meal-sized!) cookies
Dry: 1 cup rolled oats 3/4 cup flour (white, white whole wheat or GF all purpose all work here) 1/2 cup unrefined cane sugar or brown sugar 2 tbsp ground flax seed 1/2 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1/2 tsp ground ginger
Wet: 1/4 cup coconut oil or butter, melted (cooled) 1/4 cup milk of choice 2 tbsp maple syrup 1 tsp vanilla extract zest of 1 large orange (about 1/2 tsp)
To mix: 1/3 cup walnuts, chopped 1/3 cup dried cranberries
Preheat oven to 375. Line a large baking sheet with parchment paper.
Whisk together all dry ingredients. Set aside.
Whisk wet ingredients. Stir dry ingredients into wet. Mixture will be very thick. Stir in walnuts and dried cranberries.
Place large spoonfuls (about 1/4) of dough evenly spaced on parchment. Pat each cookie down slightly.
Bake in oven for 12-15 minutes, until lightly browned on top. Let cool completely before enjoying.
Dry: 1 cup rolled oats 3/4 cup flour (white, white whole wheat or GF all purpose all work here) 1/2 cup unrefined cane sugar or brown sugar 2 tbsp ground flax seed 1/2 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1/2 tsp ground ginger
Wet: 1/4 cup coconut oil or butter, melted (cooled) 1/4 cup milk of choice 2 tbsp maple syrup 1 tsp vanilla extract zest of 1 large orange (about 1/2 tsp)
To mix: 1/3 cup walnuts, chopped 1/3 cup dried cranberries
Instructions
Preheat oven to 375. Line a large baking sheet with parchment paper.
Whisk together all dry ingredients. Set aside.
Whisk wet ingredients. Stir dry ingredients into wet. Mixture will be very thick. Stir in walnuts and dried cranberries.
Place large spoonfuls (about 1/4) of dough evenly spaced on parchment. Pat each cookie down lightly.
Bake in oven for 12-15 minutes, until lightly browned on top. Let cool completely before enjoying.
