Cranberry Almond Oatmeal Breakfast Cookies – Gluten Free

_{Looking for a quick and easy breakfast? These Cranberry Almond Oatmeal breakfast cookies are portable, delicious, and healthy. You can make them ahead of time, freeze them, and grab them on the go.} 

Oatmeal Cranberry Almond Cookies

Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes Servings: 12 Cookies

When life is busy, your diet calls for some restrictions, and the two don’t always work well together. You come up with a plan—one that will work for everyone, including those days when you are just too busy to even think about making something healthy.

If you are like me, breakfast is a meal I never like to miss out on. I typically run for my first cup of coffee in the morning. Then I begin “the big dig “. Off I go! Searching through my many cabinets for something healthy to eat. And to think of it as having a portable gluten-free option for busy or zombie-type mornings is a must. 

I can easily recommend Cup4Cup Multipurpose Gluten Free Flour. 

Ingredients Needed

• 1 1/2 cups gluten-free old-fashioned rolled oats
• 1 1/2 cups gluten-free all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter, at room temp
• 1/2 cup packed dark brown sugar
• 1/2 cup unsweetened chunky applesauce – homemade is the best if you have it on hand
• 1 tbsp pure vanilla extract
• 1/2 cup cranberries
• 1/2 cup golden raisins
• 3/4 cup almond slices

How To Make These Breakfast Cookies

STEP ONE: First, you will want to heat your oven to 350 degrees. Then, in preparation, either line with parchment paper or use a silicone non-stick mat. This will help the cookies not stick to the pan.

STEP TWO: In a small bowl, combine oats, flour, baking soda, baking powder, salt, and cinnamon. Mix until combined.

STEP THREE: Then using an electric mixer on high, beat butter, sugars (brown & granulated), and vanilla extract until fluffy.

STEP FOUR: Add applesauce and one egg. Mix on reduced speed until well incorporated.

STEP FIVE: Gradually add in flour mixture until well combined.

STEP SIX: Fold in cranberries, raisins, and almond slices. Again, mix until well incorporated.

STEP SEVEN: Scoop balls of dough, roughly 3 tbsp (or 1/4 cup) onto prepared baking sheets. Spacing at least 2 inches apart. Typically, I find to have 6 cookies on a baking sheet.

STEP EIGHT: Bake for 20 to 23 minutes until golden brown around the edges. Let cool before removing from baking sheets.

Baking & Storing Tips

• Dairy-Free Option: Yes, you can make them dairy-free. Substitute butter for your favorite dairy-free spread. We love Smart Balance Spread. My niece is allergic to everything under the sun, but she can consume this delicious spread.
• Dried Fruit Substitutions – You can replace cranberries or raisins with other dried or freeze-dried fruit. To keep the ratios correct, you will need one cup of your choice of dried fruit.
• Freezing Cookies – Oatmeal breakfast cookies can be frozen in an airtight container for up to 3 months or 1 week at room temperature. 
• This recipe does make 12 delicious breakfast cookies. 

Cranberry Almond Oatmeal Breakfast Cookies Printable Recipe

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