These cranberry apple breakfast cookies combine tart cranberries and sweet apple with a hint of cinnamon and natural maple sweetness. They’re made with wholesome ingredients like rolled oats and almond flour, can easily be adapted to be gluten-free or dairy-free, and make a delightful holiday or everyday breakfast option.
For another gluten-free breakfast bake, try the gluten-free almond flour biscotti or healthy banana breakfast cookies for variety in your morning routine.
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“I think these are fantastic! Anything that my picky 14-year old daughter likes is a win in my book. I think she ate more than I did last time I made these! I just love the aroma coming from the oven as they are baking. They are so easy to make, and are so delish.” ~Kari
Why You’ll Love These Cranberry Apple Breakfast Cookies
- Wholesome ingredients – These cookies use nutrient-dense whole foods: rolled oats and almond flour form the base, with apples, cranberries and walnuts added for flavor and texture.
- Lightly sweetened – Pure maple syrup provides gentle, natural sweetness so these feel like a true breakfast item rather than a dessert. Each cookie has only a small amount of added sugar.
- Make ahead friendly – These freeze and reheat beautifully, making them convenient for meal prep and busy mornings. Double the batch and freeze half for later.
- Seasonal and festive – The combination of apple, cranberry and cinnamon feels holiday-ready and pairs well with other seasonal breakfast bakes.
These cranberry apple breakfast cookies are perfect for holiday mornings or any day you want a portable, satisfying breakfast. I often enjoy two cookies with an egg or some fresh fruit for a balanced start to the day.
Ingredient Notes & Substitutions
- Oats – Use rolled (old-fashioned) oats, not quick oats. For a gluten-free version, choose certified gluten-free rolled oats.
- Apple – Sweet varieties like Honeycrisp, Fuji or Pink Lady work well. A tart apple such as Granny Smith can be used if you prefer.
- Walnuts – Walnuts add a rich, slightly bitter crunch; pecans or almonds are good swaps.
- Coconut flakes – Use unsweetened fine coconut flakes or shredded coconut for texture without extra sugar.
- Milk – Any milk will do; use a plant-based milk to make the recipe dairy-free.
- Cranberries – Fresh cranberries give a bright tartness. Dried cranberries can be used if needed, though they are sweeter and chewier.
Clean food note: If pesticide exposure is a concern, choose organic apples and oats when possible. Organic almond flour is a good choice if you prefer organic pantry staples.
Step-by-Step Directions
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk the eggs, milk, maple syrup and vanilla until smooth.
Step 2: Add the rolled oats, almond flour, coconut flakes and cinnamon to the wet ingredients. Stir until fully combined — the mixture will be slightly wet at this point.
Step 3: Fold in the peeled, finely chopped apple, sliced cranberries and chopped walnuts. Make sure add-ins are evenly distributed.
Step 4: Let the mixture rest for about 10 minutes so the oats absorb some moisture and the batter firms up slightly. After resting, form cookies.
Step 5: Scoop the mixture into portions about 1/4 cup each using a scoop or a measuring cup. Place on the prepared baking sheet and shape lightly — these cookies won’t spread during baking.
Step 6: Bake for 20–22 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool on the pan for about 10 minutes before transferring to a cooling rack.
Tips & Notes
- Chop apples finely so they mix evenly into the dough and don’t create large wet pockets.
- Rest the mixture for 10 minutes before forming the cookies so the oats can absorb moisture.
- Shape before baking — because these cookies won’t spread, shape and flatten them to your preferred size and thickness prior to baking.
- Optional finishing touch — drizzle a simple coconut butter glaze over cooled cookies for extra flavor.
Storing and Freezing
Storing: Keep in an airtight container at room temperature for up to 2 days. Refrigerate to extend freshness for up to a week; warm briefly in the microwave before serving if desired.
Freezing: These cookies freeze well for meal prep. Place cooled cookies in a freezer-safe container or bag and store for up to 3 months. Thaw overnight in the refrigerator or reheat gently.
More Holiday Baked Goods to Try
-
Gluten-free Pumpkin Scones
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Healthy Apple Cinnamon Bread (gluten free)
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Coconut Macaroons without Condensed Milk
-
Gluten-free Thumbprint Cookies
If you make these cranberry apple breakfast cookies, please leave a star rating or a comment below to share how they turned out. Photos and feedback are always appreciated.
Eat Clean. Be Well!
-Sara
Cranberry Apple Breakfast Cookies
Equipment
- 1 large mixing bowl
- 1 baking sheet
Ingredients
- 2 eggs
- ½ cup milk (use dairy-free milk if desired)
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1½ cups rolled oats (certified gluten-free if needed)
- ¾ cup almond flour
- ½ cup unsweetened fine coconut flakes (or shredded coconut)
- 1 tsp cinnamon
- ½ cup peeled, finely chopped sweet apple (Honeycrisp, Fuji, Pink Lady)
- ½ cup sliced cranberries
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together eggs, milk, maple syrup and vanilla until smooth.
- Add oats, almond flour, coconut and cinnamon and mix until incorporated. Stir in the chopped apple, cranberries and walnuts.
- Let the mixture rest 10 minutes so the oats absorb moisture. After resting, scoop about ¼ cup portions onto the prepared baking sheet and lightly flatten each cookie; they will not spread while baking.
- Bake 20–22 minutes, until edges are lightly brown and centers are set. Allow cookies to cool on the pan before transferring to a rack. Enjoy warm or cooled.
Notes
- Finely chopping the apples makes them easier to mix in and prevents large wet pockets in the cookies.
If you enjoyed this recipe, please consider leaving a rating or a review to help others find these cranberry apple breakfast cookies.
Nutrition
Carbohydrates: 16 g |
Protein: 5 g |
Fat: 9 g |
Fiber: 3 g |
Sugar: 6 g