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5 from 1 vote

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
Course: Breakfast
Servings: 4 dozen
Author: Trish - Mom On Timeout


  • 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
  • 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.