Cranberry Almond Breakfast Cookies

Flora & Vino

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Print Recipe

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Start to Finish: 20 minutes

Servings: 15-16 cookies

Ingredients

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  • 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

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  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. 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.
  3. Mix in the rolled oats, oat flour, and baking powder and stir well to combine.
  4. Gently fold in the cranberries and almonds.
  5. 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.
  6. Sprinkle with more dried cranberries and slivered almonds, if desired, then bake for 22-25 minutes, until golden brown underneath and around the edges.
  7. Cool before serving. Store leftover cookies in the fridge for up to one week and freeze for long term storage.
  • 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.
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