Grab and go breakfasts don't get any better than these Cranberry & Coconut Breakfast Cookies. Dense, crunchy, chewy, delicious and bursting with toasty coconut & ruby-red cranberries!
Breakfast is such an important meal, and although I always start the week with good intentions there are always a couple of days when we end up running late and I don't have time to make myself something to eat before I head out. I am sure you have days like this too, or those when the fruit bowl is empty so you can't make your smoothie, or you've run out of milk and can't make your oatmeal. It is on these days that a stash of Cranberry & Coconut Breakfast Cookies can come to the rescue.
These Cranberry & Coconut Breakfast Cookies have a dense, crunchy and chewy texture and are flecked with beautiful, ruby-red cranberries. They are dairy free, egg free and gluten-free (if you buy certified gluten-free oats) and can also be made nut free (instructions are given in the recipe). They come together so easily and keep really well in a sealed container for at least a week.
Make a batch at the weekend and you can grab one or two as you run out of the door on the way to work or school. They also make a great lunch box addition, after school snack or mid afternoon pick me up. I've even been known to grab a couple for dessert!
Cranberry & Coconut Breakfast Cookies
Author:
Ingredients
- 135g | 1.5 cups rolled oats
- 6 tablespoons ground flax seed
- 30g | 1/2 cup unsweetened shredded coconut
- 60g | 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 120mls | 1/2 cup maple syrup
- 8 tablespoons | 1/2 cup cashew butter (you can sub this for almond butter or sunflower seed butter to make this recipe nut free)
- Up to 6 tablespoons water
INSTRUCTIONS
- Preheat oven to 350°F
- Put the cashew butter, maple syrup and coconut oil in a pan and warm gently over a low heat until it becomes smooth and pourable.
- Add all of the dry ingredients to a large bowl.
- Pour the cashew butter mixture into the dry ingredients and stir very well together. If the mixtures is too dry you can now add a little water a tablespoon at a time. You won't need more than 6.
- Now you need to form them into cookie shapes and place on the baking sheet. I packed the mixture tightly into an ice-cream scoop then turned it out, but you can just pick up lumps and squeeze them together hard into balls in your hands if you prefer.
- The mixture is quite difficult to work with and sticky. You need to pack/squeeze the mixture together really well. If you struggle just let it cool completely as it then becomes easier. If they fall apart a little on the tray then just squeeze them together again with your fingers.
- Once you have the balls formed place them on the sheet and squash the tops down with the back of a fork until they are about 1cm thick. Tidy them up again a little if some bits fall off when you do this.
- Bake in the oven for about 15 minutes. They might take a few minutes more or less so keep an eye on them. Take them out when they start going golden brown around the edges and on the bottom.
- Let them cool on the tray then store in an airtight container.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Jean S. says
Please advise substitute - a non diary butter/oil, can i use cooking oil? How much quantity?
A Virtual Vegan says
This is a really old recipe, and to be honest, if I were to make them again now I wouldn't use the coconut oil at all. The nut butter will provide all the fat you need so just omit it. They will be fine.
Sue Williams says
Can I substitute cashew butter with peanut butter?
A Virtual Vegan says
Yes, any nut or seed butter will be fine Sue!
Ed says
Great recipe that is foolproof. Tried after the Super Seedy Power Cookie which was also wonderful. What can I substitute for the coconut oil? I am not vegan or vegetarian but find may such foods are just great.
A Virtual Vegan says
Thank you. I'm glad you are enjoying the recipe. I think you could probably just omit the coconut oil actually. This is a really old recipe and if I were to make them now I doubt very much if I would use it.
Lynne Chiandet says
sorry, didn't notice you already suggested an ice cream scoop! haha
A Virtual Vegan says
Ha ha, no worries! Ice cream scoops are so handy when making cookies and muffins. I use mine all the time. Glad you enjoyed them!
Jamie says
I made these for a camping trip and they were a big hit with the whole family. Thanks for a simple, healthy, and delicious recipe!
A Virtual Vegan says
That's so good to hear. I'm glad they were a hit. Hope you enjoyed your camping trip!
Lynne Chiandet says
Thanks for the perfect morning breakfast cookie! Just a tip I tried & it worked really well. Used an ice cream scoop to form the balls. Made the perfect size without any messin around. Just flattened a little with a fork.
J says
It's very difficult to read the instructions when these ads get in the way. Any suggestions?
A Virtual Vegan says
Unfortunately without the ads I could no longer afford to keep my website going. It gets really expensive to manage a website once traffic starts getting high so they are a necessary evil to help with the expense. My ads don't block the recipes though. Everything is very clear to see on desktop and if you are viewing on mobile you just need to click the 'read more' button below the initial write up to see the recipe. Hope that helps :O)
Hannah says
Ok, I could get used to eating this for breakfast everyday. Coconut with cranberry is a winning combination. This is a great recipe.
A Virtual Vegan says
Who can say no to cookies at breakfast? lol Your family will love then!