Old-Fashioned Cranberry Pecan Breakfast Cookies Recipe (20 Minutes, High-Fiber, High-Protein) by Elisa Schmitz

My dad is crazy for cranberries. He also loves them with pecans, which is not surprising, because cranberry-pecan is a wonderful flavor combination. I put those two faves together in this old-fashioned cranberry pecan oatmeal breakfast cookies recipe. I'm so happy that he loved these nutritious, delicious cookies.

Photo credit (all photos): Elisa Schmitz

My dad is going through some health challenges and one of the things I like to do is cook for him. My sister said one of the ways I show my love is through food and I think she's right – food is definitely my love language! It makes me feel good to create nourishing foods that taste good while providing him much-needed nutrition, too. These wholesome gluten-free breakfast cookies make it easy for him to grab something with protein whenever he feels hungry and know it's going to power him up.

This easy and surprisingly quick cranberry pecan cookie recipe is so moist and chewy. Plus, check out the health benefits of cranberries and the health benefits of pecans. The simple recipe requires only eight ingredients and offers the health benefits of oats and the health benefits of almond butter, too. This old-fashioned comfort food comes together with very little effort and in only about 20 minutes!

To make this delicious breakfast cookies recipe, you'll need these wholesome ingredients: eggs, almond butter, brown sugar, vanilla extract, rolled oats, baking soda, cranberries and pecans. The comforting cookies are baked for only about 10 to 12 minutes, then cooled a bit before serving. So simple!

These cookies make a great grab-and-go breakfast with a cup of coffee or tea, or a sweet snack with a glass of milk any time of day. They're also great for dessert at the end of a long day.

Cuisine: American
Prep Time: 8 minutes
Cook Time: 10 to 12 minutes (ovens vary)
Total Time: 18 to 20 minutes
Servings: 12

Ingredients

• 2 eggs, beaten
• 1 cup natural almond butter
• 2/3 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 1/4 cups rolled oats
• 1/2 teaspoon baking soda
• 1 cup dried cranberries
• 1 cup chopped pecans

Here's how to make it:

1. In a large mixing bowl, add the beaten eggs, almond butter, brown sugar and vanilla. Stir to combine. Add the oats and baking soda. Stir to combine. Do not over-mix. (You can use creamy or crunchy almond butter. You also can substitute peanut butter for the almond butter. You can use rolled oats or quick-cook rolled oats. Oats are naturally gluten-free, but to be sure, use gluten-free oats.)
   
2. Fold in the cranberries and pecans. (You could use raisins instead of cranberries and walnuts instead of pecans, if you like.)
   
3. Drop by tablespoons-full (or more) onto parchment paper-lined baking sheets. (The number of cookies depends on the size of the cookies you form. I made 12 cookies from this batch, scooping out a bit more than 1 tablespoon per cookie.)
   
4. Bake in a preheated 350-degree F oven for about 10 to 12 minutes. Do not over-bake.
   
5. Allow to cool before serving. Store the cookies in an airtight container to keep them fresh.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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