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.
Cranberry Orange Walnut Breakfast Cookies
Ingredients
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.
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