These Cranberry Almond Breakfast Cookies are my go-to for mornings when I need something hearty, wholesome, and portable—but still seriously delicious. They’re naturally sweetened, full of texture, and just fancy enough to feel like a treat (without any morning fuss). Let’s just say… if a cozy bowl of oatmeal and a chewy granola bar had a cookie baby, this would be it!
Why You’ll Love This Recipe
I first came up with these breakfast cookies during a season of crazy mornings—think diaper changes, Zoom calls, and school lunches happening all at once. I needed a one-hand breakfast that still felt nourishing and yummy enough to look forward to! These have been a hit with both the kids and my husband ever since.
- Made in one bowl—less mess, less stress
- Naturally sweetened with banana and maple syrup
- Soft, chewy, and full of satisfying crunch from almonds
- Great to make ahead and freeze for grab-and-go mornings
- Easily customizable with add-ins and vegan/gluten-free options
Ingredients Breakdown
Essentials
- 1 cup old-fashioned oats (certified gluten-free if needed)
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/2 cup chopped raw or roasted almonds
- 1/2 cup dried cranberries (unsweetened if preferred)
- 1 ripe banana, mashed
- 1/4 cup almond butter (or peanut butter)
- 1/4 cup maple syrup or honey
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 1–2 tbsp milk (dairy or plant-based), if needed
Pro Tips
- Use a very ripe banana for natural sweetness.
- For extra almond flavor, toast the almonds beforehand.
- Soften your nut butter slightly before mixing for better blending.
- Chop cranberries if they’re extra large—makes for better bites.
- Want a bigger batch? Double the recipe and freeze extras.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, almond flour, baking powder, cinnamon, and salt.
- Stir in the chopped almonds and dried cranberries.
- In a separate bowl, whisk together the mashed banana, almond butter, maple syrup, egg (or flax egg), and vanilla extract.
- Pour the wet ingredients into the dry and stir until fully combined. If the mixture feels too dry, add 1–2 tablespoons of milk.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten gently into cookie shapes.
- Optional: Press a couple of extra cranberries or almond slices on top for a pretty finish.
- Bake for 12–14 minutes, or until the edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Tips and Tricks
- Use super ripe bananas for a richer, sweeter cookie.
- Make sure to flatten the cookies before baking—they won’t spread much on their own.
- Store in an airtight container at room temp for up to 5 days—or freeze for up to 3 months (they freeze beautifully!).
- Let cool completely before freezing to avoid sogginess.
Recipe Variations and Serving Suggestions
- Orange-Cranberry: Add 1 tsp fresh orange zest into the dough for a bright twist.
- Coconut Boost: Toss in 1/4 cup unsweetened shredded coconut for tropical flair.
- Chia Crunch: Sprinkle 1 tbsp chia seeds into the dry mix for a little extra fiber and texture.
- Serving Ideas: Pair with Greek yogurt and berries, or enjoy with a warm mug of chai tea on the go.
FAQs
Can I make these cookies vegan?
Absolutely! Swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set for 5 minutes), and use a plant-based milk if needed.
Do I have to use almond butter?
Nope—you can use any nut or seed butter you love. Peanut butter works well and gives them a bit more richness.
Can I freeze these breakfast cookies?
Yes! Once baked and cooled, freeze in an airtight container or zip bag for up to 3 months. Pop one in the microwave for 10–15 seconds for a quick morning bite.
Recipe Card
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup old-fashioned oats
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/2 cup chopped almonds
- 1/2 cup dried cranberries
- 1 ripe banana, mashed
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 egg (or flax egg)
- 1 tsp vanilla extract
- 1–2 tbsp milk, if needed
Instructions:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients in a bowl. Stir in almonds and cranberries.
- In another bowl, combine banana, almond butter, maple syrup, egg, and vanilla.
- Mix wet into dry. Add milk if needed.
- Scoop onto sheet, flatten, and optionally top with extra cranberries or almonds.
- Bake for 12–14 minutes, cool, and enjoy!
Nutrition: ~130 calories per cookie
If you make these Cranberry Almond Breakfast Cookies, I’d love to hear what you think! Leave a comment below, share a photo on Instagram and tag me @thekitchensaid—or send to a friend who could use a cozy breakfast cookie in their life. 💛
