Cranberry Almond Breakfast Cookies
hese 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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 dozen
- ½ cup Challenge Butter softened
- ¼ cup creamy peanut butter
- ¾ cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2½ cups quick cooking oats
- ¾ cup all-purpose flour
- ¾ cup wheat flour
- ½ cup wheat germ
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dried cranberries
- 1 cup slivered almonds
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.