High-Protein, High-Fiber Cranberry Pecan Breakfast Cookies Recipe (9 Ingredients, 20 Minutes) by Elisa Schmitz
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Cranberry-pecan is one of my family's favorite flavor combinations. I think it's because my Old World grandmother from Croatia made a lot of recipes with cranberries and pecans, so it became a family fave that we looked forward to (especially during the holidays). I combined fresh cranberries with crunchy pecans in this high-protein, high-fiber cranberry pecan breakfast cookie recipe. These easy oatmeal breakfast cookies are the perfect way to start the day.
Because food is my love language, I'm happiest creating wholesome recipes that taste great while providing my family with much-needed nutrition. These nourishing breakfast cookies make it easy to grab some tasty protein and healthy fiber anytime and know your day will be fueled.
This quick and easy cranberry pecan cookie recipe is crispy on the outside and chewy on the inside. Plus, check out the health benefits of cranberries and the health benefits of pecans. The simple recipe includes just nine ingredients and offers the health benefits of oats and the health benefits of almond butter, too. This old-fashioned cookie recipe is ready in only about 20 minutes, wow!
To make this gluten-free breakfast cookies recipe, you'll need the following ingredients: eggs, almond (or peanut) butter, brown sugar, vanilla extract, rolled oats, baking soda, cinnamon, fresh cranberries and pecans. The comforting cookies are baked for only about 10 to 12 minutes, then cooled a bit before serving. So simple.
These irresistible cranberry oatmeal cookies make an ideal grab-and-go breakfast with a cup of coffee or tea, or a sweet snack with a glass of milk throughout your busy day. Try them as a healthier dessert during the holidays and beyond.
Cuisine: American
Prep Time: 8 minutes
Cook Time: 10 to 12 minutes (ovens vary)
Total Time: 18 to 20 minutes
Servings: 12
Ingredients
- 3 eggs, beaten
- 1 cup natural almond butter (or peanut butter)
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/3 cups rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup fresh cranberries
- 1 cup chopped pecans
Here's how to make it:
- In a large mixing bowl, add the beaten eggs, almond butter, brown sugar and vanilla. Stir to combine. (You can use creamy or crunchy almond butter. You also can substitute peanut butter for the almond butter.)
- Add the oats, baking soda and cinnamon. Stir to combine. Do not over-mix. (Oats are naturally gluten-free, but if you need to be sure, use gluten-free oats.)
- Fold in the cranberries and pecans. (You could use walnuts instead of pecans, or omit the nuts altogether, if you like.)
- Drop by heaping tablespoons-full onto parchment paper-lined baking sheets and form into cookies. (The number of cookies depends on the size of the cookies you form. I made 12 cookies. These cookies don't spread very much while baking.)
- Bake in a preheated 350-degree F oven until cookies are crisp and golden, about 10 to 12 minutes. Do not over-bake.
- Allow to cool before serving.
- Store the cookies in an airtight container.
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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