These Cranberry Almond Breakfast Cookies are the perfect grab-and-go breakfast for busy mornings! Extra-healthy and totally delicious, it’s the perfect excuse to eat dessert for breakfast!
Make sure to try out some of our other favorite breakfasts like these Fluffy Buttermilk Pancakes, Hashbrown Breakfast Casserole and these Blueberry Lemon Cream Cheese Muffins.
Breakfast Cookies
Sometimes we want breakfast for dinner and sometimes we want dessert for breakfast. Who am I to argue? These cookies are my solution to busy mornings and trust me on this, it’s a winner.
I find myself struggling to get back into the groove of things after our winter break. Every morning seems rushed and I barely have the time to pack the boy’s lunches before it’s time to get out the door.
Breakfast has definitely been put on the back burner, and I’m not talking about pancakes people.
Enter these outrageously awesome Cranberry Almond Breakfast Cookies because if we could all have our way, cookies are the best way to start our day! I added all kinds of tasty ingredients to these cookies to make them extra filling and delicious: wheat germ, oats, cranberries, almonds, peanut butter, and cinnamon.
The cookies are also made with half all purpose flour and half wheat. (You could use all AP flour if you prefer.) I used Challenge Butter because it is made with 100% real cream. The cows that produce this milk are not treated with the growth hormone rbST. It’s a butter that I feel good about feeding to my family and is the perfect addition to these healthy breakfast cookies.
Feel free to change the add-ins to create your new favorite breakfast cookie. I love cranberries and almonds together but there are so many different variations to try. When you’re short on time, these Cranberry Almond Breakfast Cookies are what you want on hand, and trust me, your kids will thank you!
How to Make Cranberry Almond Breakfast Cookies
Cranberry Almond Breakfast Cookies
Ingredients
- ½ cup unsalted butter softened
- ¼ cup creamy peanut butter
- ¾ cup brown sugar
- â…“ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2½ cups quick cooking oats
- ¾ cup all-purpose flour
- ¾ cup wheat flour or all purpose flour
- ½ cup wheat germ
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried cranberries
- 1 cup slivered almonds
Instructions
- Cream softened butter, peanut butter and sugars together in a large mixing bowl.
- Add eggs, one at a time, mixing until completely combined.
- Beat in the vanilla extract.
- In a large bowl, combine oats, flours, wheat germ, cinnamon, baking soda, and salt. Whisk until completely combined. Stir into wet ingredients.
- Stir in cranberries and almonds.
- Chill dough for one hour.
- Preheat the oven to 350F.
- Line cookie sheets with parchment paper and scoop out cookie dough using a cookie scoop and place 1-inch apart on the cookie sheet.
- Flatten cookies slightly or form into discs. (The cookies will not flatten on their own while baking.)
- Bake for 10 minutes. Let cool for several minutes on the cookie sheet before removing to a cooling rack.
- Store in an airtight container for up to 1 week.
Notes
Storage Information
Storage: Store the cookies in an airtight container at room temperature for up to 1 week. Freezing: Once baked and cooled, layer them between sheets of parchment paper in an airtight container or freezer bag. They’ll keep in the freezer for up to 3 months. Simply thaw at room temperature or pop one in the microwave for 15–20 seconds for a warm, chewy treat. Make Ahead: To save time, prepare the cookie dough up to 2 days in advance. Store it in the refrigerator in an airtight container or wrap it tightly in plastic wrap. When ready to bake, scoop the chilled dough, flatten it into discs, and bake as directed to enjoy a warm, freshly baked cookie!Original recipe published January 12, 2016, updated February 26, 2018.
More great breakfast recipes!
Blueberry Breakfast Parfait Pops
Toni says
I bought slivered almonds as per the recipe ingredient list. In your picture you have sliced almonds. Probably they would incorporate easier. I will make them with slivered and see how they turn out. Doubtful you could go wrong
Trish - Mom On Timeout says
Totally Toni, either way will work!
Dawn says
Hi Trish, While I’m waiting for my mixture to chill before baking, I wanted to send you a note that after step 5, I added the wet to the dry and thoroughly mixed it all before it went into the fridge. That was right to do, yes? Seems like a duh question and answer to me but wanted to be 100%. Thanks! I am sure the cookies will be awesome and the kids will be excited to see them for breakfast! haha! Thanks for all your fab recipes! Dawn
Trish - Mom On Timeout says
Yes! Thank you for that!
Bruce says
How many cookies does this make at what size? Looks like a big batch with big quantities of ingredients. I need to know to see If I can cut the recipe in half and still make the work and mess worthwhile. Thanks
Trish - Mom On Timeout says
About 4 dozen cookies Bruce. So yes, feel free to cut in half. Thank you!