I’ve seen a lot of those breakfast cookies around the grocery store and thought I’d make my own version. My version is dairy and sugar-free and even better than store-bought! Better tasting and better for you.
I’ve never been much of a sweet breakfast eater, but these cookies get their sweetness from the cranberries, orange zest and honey; so I’m okay with that. They’re so incredibly delicious. They also work great for a snack when you want something sweet.
Cranberry Orange Breakfast Cookies
- 3/4 cup coconut oil
- ½ cup honey
- 1 egg
- 2 tbsp. fresh orange juice
- 2 cups whole white wheat flour
- ¼ cup oats
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- 2 tbsp. orange zest
- ½ tsp. fresh grated ginger
- 1 tsp. cinnamon
- ½ cup dried cranberries
Directions: Preheat oven to 350°. In a medium bowl, mix together: coconut oil, honey, egg, and orange juice. Then add flour, oats, baking powder, baking soda, orange zest, ginger, cinnamon, and cranberries and mix until evenly incorporated. Roll into 1 inch size balls and place evenly spaced apart on a greased cookie sheet. Flatten them down with your hand or with a cup.
Cook at 350° for 7-10 minutes. Let cool for 1 minute before removing them from the cookie sheet. They will hold together best, once completely cooled.