Cranberry walnut oatmeal breakfast cookies recipes - Breakfast and brunch
Author: Brittany Kemp
Cranberry Oatmeal Breakfast Cookies are a super chewy healthy breakfast or snack on the go packed with healthy oats, bananas, nut butter, cranberries, pepitas seeds and vegan chocolate chips. Chewy breakfast cookies loaded with heart healthy oatmeal, flax seed, and antioxidant filled cranberries
Cranberry Oatmeal Breakfast Cookies
Cranberry Oatmeal Breakfast Cookies are a super chewy healthy breakfast or snack on the go packed with healthy oats, bananas, nut butter, cranberries, pepitas seeds and vegan chocolate chips.
Provided by: HWC Magazine
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13
Provided by: HWC Magazine
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 2 bananas (ripe (mashed) )
- 2 and 1/4 cup oatmeal (Instant dry) - 2 and 1/4 cup dry oats (instant gluten free) (dry oats-instant (gluten free))
- 1 cup peanut butter ((or can use almond butter or any nut/seed butter you like))
- 1 tsp vanilla (pure extract)
- 1 tsp cinnamon (ground)
- 1/2 tsp ginger (dried ground - optional)
- 1 tsp cardamon (ground - optional)
- 1/2 tsp salt
- 1/4 cup honey (or maple syrup to keep vegan)
- 2 tbsp chia seeds ((Optional) -if you do not use increase oats up to 2 and 1/3 cup)
- 1/2 cup cranberries dried (We used no added sugar cranberries)
- 1/3 cup chocolate chips (vegan if you want to keep dairy free or cocoa nips - optional)
- 1/3 cup pepitas seeds
Nutrition:
- Serving Size: 1 g
- Calories: 263 kcal
- Carbohydrate: 26 g
- Protein: 7 g
- Fat: 16 g
- Saturated Fat: 2 g
- Sodium: 100 mg
- Fiber: 5 g
- Sugar: 13 g
- Preheat oven to 325 F (162 C)
- In a large bowl combine mashed bananas, instant dry oatmeal, peanut butter (or nut of seed butter of choice), vanilla, cinnamon, ginger, cardamon, salt, honey (or maple syrup), chia seeds, cranberries dried (or dried fruits of choice), vegan chocolate chips, pepitas seeds (or nuts of choice) and stir together with a spatula until a sticky dough is formed.
- Line a baking sheet with parchment/waxed paper or grease baking sheet.
- Scoop oatmeal cookie dough into a 1/4 inch measuring scoop and form into a little round patty on your baking sheet. They will not raise or change shape during the baking process so you can place them close together on the baking sheet and that is ok. (As these do not have eggs in them it is okay to lick your fingers or test the dough...not that I ever did that...wink wink)
- Bake these Cranberry Oatmeal Breakfast Cookies for about 15 minutes just until you touch them and they are no longer sticky. They will firm up during the cooling process and leave you with a delightfully chewy biscuit. Enjoy!
- Store your breakfast cookies in a plastic sealed container for up to 3 days. However, if you live in a warm tropical climate, like me, I would put them in the refrigerator. If you do not eat within 3 days then can be frozen for up to 3 months.
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Cranberry Walnut Oatmeal Cookies
A fall spin on a classic oatmeal cookie recipe. These cookies are filled with the nuttiness of toasted walnuts and the tartness of cranberries for a treat that will fly of the plate.
Provided by: Sam
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Provided by: Sam
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- ½ cup butter (softened)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup dried cranberries
- 1 cup chopped walnuts (toasted)
- 2½ cups old-fashioned oats (uncooked)
How to cook:
- Preheat the oven to 350°
- Cream butter and brown and granulated sugar on medium speed.
- Add eggs and vanilla and beat well.
- Add flour, baking soda, cinnamon and salt and mix well.
- Add cranberries, walnuts and oats and mix on low.
- Scoop rounded tablespoons of dough out of the mixing bowl and drop them onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until light golden brown. Let cool at least 1 minute before eating. Allow the cookies to cool completely before storing.
Chewy Oatmeal Cranberry Walnut Cookies
These Chewy Oatmeal Cranberry Walnut Cookies are soft, chewy, thick and come out perfect every time! They will become your new favorite.
Provided by: Jessica DeMay
Yields: 0 servings
Number of ingredients: 13
Provided by: Jessica DeMay
Yields: 0 servings
Number of ingredients: 13
Ingredients:
- 1/2 cup Danish Creamery Butter (room temperature)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg (room temperature)
- 1 tablespoon molasses
- 3/4 cup flour
- 1 1/2 cups oats
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts
How to cook:
- Preheat the oven to 350° and line 2 sheet trays with parchment paper.
- In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed. Add in the cranberries and walnuts and mix in.
- Portion cookie dough into 2 tablespoon balls and roll in between palms to make round. It will make 15 cookies.
- Space evenly on sheet trays and bake for 12-13 minutes. Press down lightly afterwards if needed. Let cool and store in an airtight container.
- If using quick oats then measurement is the same. If using rolled oats, use 1/4 cup more
Healthy Cranberry Oatmeal Breakfast Cookies
Chewy breakfast cookies loaded with heart healthy oatmeal, flax seed, and antioxidant filled cranberries
Provided by: Lindsay
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 13
Provided by: Lindsay
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 13
Ingredients:
- 6 ounces (1 1/4 cups) Bob's Red Mill Low-Carb Baking Mix (or all-purpose flour)
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter (softened)
- 6 packets Nectresse sugar substitute
- 1/4 unsweetened applesauce
- 1/3 cup packed Splenda Brown Sugar blend (or 1 cup light brown sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups rolled old-fashioned oats (not instant or quick cooking)
- 1 Tablespoon golden flax seeds
- 1 1/2 cups dried cranberries or raisins
Nutrition:
- Calories: 166 kcal
- Carbohydrate: 20 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 28 mg
- Sodium: 105 mg
- Fiber: 1 g
- Sugar: 11 g
- Serving Size: 1 serving
- Combine flour, baking soda, cinnamon and salt in small bowl; set aside.
- In large mixing bowl with a hand or stand mixer with a paddle attachment, beat butter, granulated sugar substitute, and brown sugar on medium speed until creamy. Mix in egg, vanilla extract, and applesauce until combined.
- Turn speed to low and gradually beat in flour mixture. Stir in oats, flax seeds, and cranberries by hand with a wooden spoon.
- Use a 2-tablespoon size cookie scoop to drop dough about 1-inch apart on parchment lined cookie sheets.
- Bake for 8-9 minutes or until tops are set and golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
