These Cranberry Orange Breakfast Cookies are a delicious and healthy grab-and-go breakfast the whole family will love! And they are the perfect excuse to eat cookies for breakfast with zero guilt.
We love breakfast around here. But sometimes time is short and a big, home-cooked breakfast simply isn’t possible. That’s where these cookies come in. Think of them like a little bowl of oatmeal to start your day off right but portable and with less time commitment.
Healthy and Flavorful Ingredients
These have so many ingredients to get you moving and to keep your energy up throughout the day. They are filling and flavorful, too!
Here are just a few of the highlights:
- Old-Fashioned Oats – packed with fiber to keep you feeling full longer and to support gut health
- Cranberries – a bit of healthy sweetness with a slight tartness to balance out the flavor and additional fiber for energy and gut health
- Pepitas – adds crunch along with healthy fats, a bit of protein, and iron
- Greek Yogurt – gives you a dose of calcium and is another source of protein
But don’t think that because these are healthy, they aren’t delicious. They are packed with flavor from the orange, cranberries, and cinnamon. So you don’t have to feel even the slightest bit guilty. Go ahead, treat yourself!
Making these cookies doesn’t require much equipment, but the basics can make a big difference in how easily these come together and how well they bake. Here are some of our favorite tools to use with this and so many other recipes.
- Baking Sheets – A quality baking sheet that doesn’t warp is essential. These heavy-duty half sheets (a typical size for a home oven) are workhorses of the kitchen. We like the lighter color, the thickness of the sheets, and the rolled edges (for easier clean-up). Our favorites are from USA Pan or Nordicware.
- Parchment Paper – Parchment paper isn’t necessary but is so helpful when baking these cookies. You can purchase it in pre-cut sheets or by the roll. Our favorite economical option is this one by Kirkland, available at Costco. Silicone mats, like this one by Silpat, are an excellent reusable option.
- Cookie Scoop – A scoop like this one is perfect for cookies. It makes it so easy to keep all your cookies the same size so they bake evenly. You won’t regret having one or more of these around to use for cookies, cupcakes, muffins, drop scones, biscuits, pancakes, and so many other goodies!
Make Your Cranberry Orange Breakfast Cookies
The method couldn’t be simpler – just mix it all together and bake!
Start with the dry ingredients mixed together in a large bowl. Next, in a smaller bowl, whisk the wet ingredients. Add wet to dry, stir, and scoop balls onto your baking sheet. They don’t spread much at all, so feel free to place them close together, allowing an inch between them for good airflow.
Bake these cookies until they are golden, about 15 minutes. Allow them to cool on the baking sheet for a couple of minutes, to allow them to firm up a bit so they don’t fall apart when you move them. After that, allow the cookies to cool completely on a wire rack.
They are delicious while still a bit warm, but equally good at room temperature later in the day. Store them in an airtight container at room temp for a few days or in the frig for a couple of weeks.
The cookies will keep for a month in the freezer, which makes them a great option for meal prep. Heat them from frozen in a low oven or in the microwave for fresh-baked flavor and texture anytime!
Cranberry Orange Breakfast Cookies also make a great snack! We love them as a mid-morning or afternoon pick-me-up. Having them around to grab makes it so much easier to avoid less healthy options.
They are perfect any time of the day, so go ahead and whip up a batch!
Cranberry Orange Breakfast Cookies
- 3-1/4 ounces (1 cup) old-fashioned oats
- 3-1/4 ounces (1 cup) almond flour
- 1-3/4 ounces (1/3 cup) dried cranberries
- 2 ounces (1/3 cup) mini chocolate chips
- 1-1/4 ounces (1/4 cup) unsalted pepitas
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon coarse kosher salt
- 1 teaspoon orange zest from one orange
- 4-1/4 ounces (1/2 cup) plain or vanilla Greek yogurt
- 1-3/4 ounces (1/4 cup) maple syrup
- 1 teaspoon vanilla extract
- Prep: Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
- Mix Dry Ingredients: In a large bowl, mix the oats, almond flour, cranberries, chocolate chips, pepitas, baking powder, cinnamon, salt, and orange zest.
- Mix Wet Ingredients: Whisk together the yogurt, maple syrup, and vanilla, then stir that mixture into the oat mixture until all of the dry ingredients are fully coated.
- Bake: Scoop balls of dough (around 2 tablespoons) and place them 1 inch apart on your prepared baking sheets. Bake for 14-16 minutes, or until golden brown at the edges.
- Cool: Let cool on the baking sheets for two minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
- These cookies also freeze really well! Store them well-wrapped in a freezer container or bag for up to a month. Reheat in a low oven or in the microwave.
*Note that the links above are NOT affliate links at this time. We do not receive any compensation from clicks or purchases through the links in this post. We just really love these tools and products and think you will too!