Breakfast Gluten Free Quick Eats Snacks Vegan

Cranberry Almond Breakfast Cookies

P+W Programming

From Start to Finish: 20 minutes

Servings: 15-16 cookies

NO SUGAR ADDEDSunflower®Seed Butter

Shop Now Find Me In Store
Cranberry Almond Breakfast Cookies

Ingredients

  • 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
  • 1 banana, smashed
  • ½ cup No Sugar Added SunButter
  • ½ cup pure maple syrup
  • 1 cup gluten-free old fashioned rolled oats
  • ¾ cup gluten-free oat flour
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ cup dried cranberries
  • ½ cup slivered almonds

Directions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk up the flax egg and allow to sit for ~5 minutes to gel. Smash the banana in the same bowl and add in the SunButter and maple syrup.
  • Mix in the rolled oats, oat flour, and baking powder and stir well to combine.
  • Gently fold in the cranberries and almonds.
  • Using a measuring cup, scoop the batter in ~¼ cup measurements and drop onto the parchment lined baking sheet. Spread the batter to form a round cookie shape. Continue until you’ve used all of the batter.
  • Sprinkle with more dried cranberries and slivered almonds, if desired, then bake for 22-25 minutes, until golden brown underneath and around the edges.
  • Cool before serving. Store leftover cookies in the fridge for up to one week and freeze for long term storage.

Discover Our Seed-Powered Recipes

SunButter’s seed-powered taste complements recipes better than most nut butters.

1 4

More of SunButter®

Shop All