Flax Cranberry Breakfast Cookies
These lightly-sweet flax cranberry breakfast cookies are a perfect, healthy option for hectic weekday mornings.
Servings: 12 servings (24 cookies)
Calories: 240kcal
Ingredients
- ½ cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened applesauce {recommended: Musselman's}
- ⅓ cup maple syrup
- 1 ½ cup whole wheat flour or white whole wheat flour {recommended: King Arthur}
- 1 cup rolled oats
- ¼ cup flaxmeal ground flaxseeds
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Pinch of salt
- 1 cup dried cranberries {recommended: Paradise Meadow}
- Whole flaxseeds for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a , set aside.
- In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, applesauce, and maple syrup. Mix on medium until well-blended.
- Add in the flour, oats, flaxmeal, baking soda, cinnamon, and salt. Mix on medium until well-blended.
- Fold in the dried cranberries using a wooden spoon.
- Drop rounded tablespoonfulls onto the prepared baking sheet, leaving about an inch between cookies. Sprinkle whole flaxseeds on top.
- Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.
Notes
These cookies will store in an airtight container in the fridge for 7-10 days (although, they probably won't last that long).
Nutrition
Serving: 2cookies | Calories: 240kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 147mg | Fiber: 4g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
