Soft cranberry almond cookies stacked on a white plate with additional cranberries and almonds around them.

Start your mornings with a burst of flavor and nutrition with these delectable Cranberry Breakfast Cookies! Packed with wholesome ingredients and the tangy goodness of cranberries, these cookies are the perfect grab-and-go option for busy mornings or afternoon snacks. Plus, we’ll show you how to customize them with different nuts and fruits if you want to mix things up. Let’s go!

Two fingers hold up a soft cranberry cookie on a light background.

Why should I make these breakfast cookies?

  1. Convenience: With our hectic lifestyles, convenience is key when it comes to breakfast. Cranberry breakfast cookies offer a portable and mess-free option that you can enjoy anywhere, anytime.
  2. Family-Friendly: Whether you’re feeding the kids or just yourself, these healthy breakfast cookies are sure to be a hit with everyone. Who doesn’t love the idea of cookies for breakfast?
  3. Fiber-Rich. Whole wheat flour, dried cranberries, and almonds provide a good dose of fiber to keep your tummy full and satisfied all morning.
  4. Versatility. Don’t think that these cookies need to be reserved exclusively for breakfast—they also make a great afternoon snack or lunchbox addition!
  5. Customizable. Not a fan of cranberries? Running low on almonds? No problem—you can make these cookies your own by switching up the fruits and nuts (more on that in a sec).
  6. Quick. These breakfast cookies are super simple to make—if you can measure out ingredients and stir them together, you’re all set. Your whole batch of cookies will be done in under thirty minutes.

What ingredients do I need for this cranberry breakfast cookie recipe?

Surprise! These cookies are dairy-free, so there’s no need for butter or milk. Instead, you’ll need:

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  • Brown sugar
  • Avocado oil or other neutral-flavored oil
  • Unsweetened applesauce
  • Eggs
  • Vanilla extract
  • Raisins
  • Dried cranberries
  • Slivered almonds
  • Whole wheat flour
  • All-purpose flour
  • Ground cinnamon
  • Salt
Close view of homemade fruit and nut breakfast cookies on a white plate.

How do I customize these cookies?

Feel free to change out the almonds, raisins, and/or cranberries with other dried fruits and nuts. Just make sure you keep the total amount to around a cup of nuts, seeds, or chocolate and 1/2 cup of dried fruit. Some of our favorite swaps include:

  • Chopped pecans
  • Chopped walnuts
  • Pumpkin seeds
  • Dried blueberries
  • Dried apricots—chop these up before adding them to the dough
  • Semisweet or white chocolate chips
Top view of a cranberry almond breakfast cookie on a light counter with slivered almonds and dried cranberries around.

What is the best way to store cranberry breakfast cookies?

Stash your cookies covered with a paper towel in an airtight container at room temperature for up to three days. You can also freeze the cookies in a single layer on a sheet pan, and then transfer them to a zip-top freezer bag.

Soft cranberry almond cookies stacked on a white plate with additional cranberries and almonds around them.

Almond Cranberry Breakfast Cookies Recipe

Yield: 16 cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Cookies for breakfast? You bet! These cranberry breakfast cookies are a great grab-and-go option for busy mornings.

Ingredients

  • 1/2 cup brown sugar, packed
  • 1/2 cup avocado oil
  • 1/2 cup applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F and grease or line a baking sheet. Mix brown sugar, oil, applesauce, eggs, and vanilla in a large mixing bowl. Fold in raisins, cranberries, and slivered almonds and set aside.
  2. In a separate bowl, mix whole wheat flour, all-purpose flour, cinnamon, and salt. Add dry ingredients to wet ingredients and stir until just incorporated.
  3. Using a cookie scoop, drop 2-inch balls on the prepared baking sheet at least 1 inch apart. Bake for 12-14 minutes or until lightly golden.

Notes

  • These cookies keep well in an airtight container at room temperature for 2-3 days.
  • Feel free to customize these cookies with other dried fruits, nuts, seeds, or even chocolate! Keep the total of nuts, seeds, or chocolate to 1 cup and the dried fruit to 1/2 cup. Try chopped pecans, walnuts, macadamia nuts, pumpkin seeds, semisweet or white chocolate chips, dried pineapple, dried blueberries, dried mango, or even dried chopped dried apricots.

Nutrition Information:
Yield: 8 Serving Size: 2 cookies
Amount Per Serving: Calories: 322Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 47mgSodium: 89mgCarbohydrates: 40gFiber: 3gSugar: 20gProtein: 5g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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12 Comments

  1. I know this post is a whole year old, but I made a double batch of these breakfast cookies over the weekend. I packed them all up in pairs and froze them for quick breakfasts for my husband and I! I made a few adjustments to the recipe, like using a different light colored oil and not using ground flax, but instead whole flax seeds (is ground flax an actual product? Or do you grind your own?).

    They are REALLY good and I’m excited to start the year off right with these healthy breakfast treats! Thanks for sharing the recipe! 🙂

    1. I use 1 cup spinach, 1 large kale leaf (stem removed), 1 banana, 2 tbsp. ground flax and about 1 cup vanilla almond milk. Sometimes I’ll throw in other stuff (berries, maca powder, peanut butter), but that is my base recipe.

      Happy blending!