Are you tired of boring, bland breakfast options that leave you feeling unsatisfied? Get ready to revolutionize your morning routine with these mouthwatering Almond Flour Coconut Oat Cranberry Breakfast Cookies! Packed with wholesome ingredients and bursting with flavor, these gluten-free delights are not just a cookie – they're a morning game-changer that will make your taste buds dance and keep you energized all day long. Imagine biting into a perfectly balanced treat that's both nutritious and incredibly delicious, all in just 27 minutes of prep and baking time!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/3 cup shredded coconut
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the almond flour, rolled oats, shredded coconut, dried cranberries, baking soda, and salt. Mix thoroughly to distribute ingredients evenly.
- In a separate small bowl, whisk together the melted coconut oil, honey, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredient mixture and stir until a cohesive dough forms. The mixture should be slightly sticky but able to hold together.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon or your palm to create a circular shape, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Make sure your coconut oil is melted but not hot when mixing with other wet ingredients to prevent ingredient separation.
- For extra texture, lightly toast the coconut and oats before mixing for a deeper, nuttier flavor profile.
- Use parchment paper or a silicone baking mat to ensure easy cookie removal and prevent sticking.
- Don't overmix the dough – stop stirring as soon as the ingredients are just combined to keep the cookies tender.
- For uniform cookies, use a cookie scoop or weigh each portion to ensure consistent size and baking time.
- Allow cookies to cool completely before storing to maintain their crisp exterior and soft interior.
- These cookies freeze beautifully – store in an airtight container for up to 3 months for a quick grab-and-go breakfast option.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
