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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8 cookies
Prep Time
15 min
45 min


  • 2 cups blanched almond flour (NOTE: Not almond meal)
  • ¼ cup shredded unsweetened coconut
  • 2 tbsp coconut flour (TRY: Carrington Farms Organic Coconut Flour)
  • 2 tbsp hemp hearts
  • ½ tsp each sea salt, baking soda and ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/3 cup coconut oil or organic unsalted butter, softened
  • ¼ cup pure maple syrup or raw honey
  • 1 tsp orange zest
  • 1 tsp pure vanilla extract
  • ½ cup naturally sweetened or unsweetened dried cranberries or cherries
  • ½ cup raw unsalted pecans, chopped


  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 ¼ 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