Grain-Free Cranberry Orange Breakfast Cookies

The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.
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Grain-Free Cranberry Orange Breakfast Cookies Recipe

Always have breakfast on hand: These cookies keep for up to three months in the freezer.

  • Duration
  • Prep Time
  • 8 cookiesServings

Ingredients

  • 2 cups blanched almond flour (NOTE: Not almond meal.)
  • 1/4 cup shredded unsweetened coconut
  • 2 tbsp coconut flour (TRY: Carrington Farms Organic Coconut Flour)
  • 2 tbsp hemp hearts
  • 1/2 tsp each sea salt, baking soda and ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/3 cup coconut oil or organic unsalted butter, softened
  • 1/4 cup pure maple syrup or raw honey
  • 1 tsp orange zest
  • 1 tsp pure vanilla extract
  • 1/2 cup naturally sweetened or unsweetened dried cranberries or cherries
  • 1/2 cup raw unsalted pecans, chopped

Preparation

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper. 

2. In a large mixing bowl, whisk together almond flour, shredded coconut, coconut flour, hemp hearts, salt, baking soda and cinnamon. Add eggs, oil, maple syrup, orange zest and vanilla; with a handheld electric mixer on medium, mix until well combined. Reduce to low speed, add cranberries and pecans and mix until combined.

3. Drop by 1/4 cup, 1 inch apart, onto prepared baking sheet. Bake until golden and centers are no longer doughy, about 25 minutes. Let cool on sheet for 5 minutes. Transfer to a rack to cool completely.

TIP: Refrigerate cookies in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 365
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 47 mg
  • Fat Content: 30 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 224 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 12 g
  • Polyunsaturated Fat Content: 6 g