Cranberry Apricot Oatmeal Breakfast Cookies

two breakfast cookies stacked on white plate with light blue tea towel in background, on light white surface

These cranberry apricot oatmeal breakfast cookies are a great grab-and-go breakfast that the whole family will enjoy. Packed with healthy ingredients such as pumpkin seeds, chia seeds, sesame seeds, and sunflower seeds – they are nutritious but taste so good!

Just like my almond flour chocolate chip cookies, and almond flour raspberry thumbprint cookies these cranberry apricot breakfast cookies are gluten-free and made with healthy ingredients.

two breakfast cookies stacked on white plate with light blue tea towel in background, on light white surface
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I don’t want to brag, but these are the best of the best breakfast cookies that I’ve ever tried! They are tender and chewy, and pack lots of flavour from the cinnamon and dried fruits. Loaded with healthy ingredients, I highly recommend enjoying these with a cup of coffee in the morning, or as snacks in the afternoon.

The dried apricots really add a nice burst of flavour (they remind me of gummies!!) and the cranberries add some tart sweetness. They are naturally sweetened with honey, and I’ve added in some collagen peptides as well for some extra protein in the morning. The collagen is totally optional, so if you don’t have it – you can omit and these cookies will bake up just fine.

cranberry almond breakfast cookie on a white plate, with light blue napkin in background

🍽  REASONS TO TRY THIS RECIPE

  • They are perfecly chewy, with lots of yummy seeds and dried fruits
  • They store well and are great snacks to take on the go!
  • This recipe is gluten-free, and packed with healthy ingredients that the whole family will enjoy!

Ingredients

Apricots – cut into little cubes, they taste like juicy gummies in these cookies. So yummy!

Cranberries – add some sweet and tart juicy flavour.

Chocolate chips – I use dairy free enjoy life chocolate chips

Rolled oats – I reccomend using organic sprouted rolled oats (get a large bag at Costco!) as oats are a crop that is sprayed with glyphosate. Glyphosate is not something we want to be ingesting, as it can build up in the body and cause lots of harmful side effects over time.

Seeds – this recipe uses a mixture of seeds including sunflower, sesame, pumpkin and chia seeds. However, you can swap any of these out with your choice of nut or seed ( just make sure they are chopped up into small pieces if using nuts).

Tahini – can you tell tahini is one of my favourite ingredinets!? I use it in so many recipes. Tahini is 100% ground up sesame seeds. This is my favourite brand of tahini to purchase!

Collagen peptides – totally optional, but add some extra protein to these breakfast cookies!

Step by Step Directions

Mix Dry Ingredients

  • In a medium bowl, mix the dry ingredients including the: rolled oats, sunflower seeds, almond flour, pumpkin seeds, shredded coconut, sesame seeds, collagen (if using) dried cranberries, dried apricots, chocolate chips, cinnamon, and salt.

Mix Wet Ingredients

  • In a large bowl, mix together the dry ingredients including the: eggs, tahini, honey, and vanilla extract. Wisk to combine.

Combine

  • Fold in the dry ingredients to the wet, and stir until thoroughly combined. The mixture will be thick and sticky.
  • Use a 1.5 tablespoon cookie scoop to spoon cookie batter onto the prepared baking tray. I used 1 large baking tray, and 1 small baking tray as this recipe makes 18 cookies if using a 1.5 tablespoon cookie scoop. Press the batter down using a fork or clean hands – these cookies will not spread in the oven.
  • Place the oven rack towards the top half of the oven (to ensure the bottoms of your cookies don’t burn). Bake at 350ºF for 10 – 12 minutes, monitoring closely. They will be just slightly golden in colour when finished. Pull them out of the oven and let them rest for a few minutes before placing them on a cookie rack to cool. Enjoy!
cranberry almond breakfast cookie broken in half on a white plate, from above

FAQ

Can I substitute the shredded coconut?

Absolutely! I know coconut isn’t for everyone. I’d recommend substituting with slivered almonds or leave it out completely.

Can these be made into bars?

I haven’t tested it, but it might work. Check out my recipe for chewy fruit and nut granola bars for a similar delicious snack!

Do these breakfast cookies count as a whole breakfast?

Not for me! While they contain a good amount of healthy fats, fiber, and protein – you’ll want to enjoy with a smoothie or other breakfast foods for a more complete meal.

Storage

Store in an airtight container at room temperature for up to 4 days. Or, wrap individually and freeze for up to 3 months.

cranberry almond breakfast cookie broken in half on a white plate, 90º angle

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Cranberry Apricot Oatmeal Breakfast Cookies

These cranberry apricot oatmeal breakfast cookies are great grab and go breakfast that the whole family will enjoy. Packed with healthy ingredients such as pumpkin seeds, chia seeds, sesame seeds, and sunflower seeds – they are nutritious but taste so good!
Prep Time 10 mins
Cook Time 12 mins
Course Breakfast, Snack
Cuisine American
Servings 18 cookies

Ingredients
  

  • 1 1/2 cup rolled oats I use sprouted organic rolled oats
  • 1/3 cup sunflower seeds
  • 1/4 cup almond flour
  • 1/4 cup pumpkin seeds aka pepitas
  • 1/4 cup shredded coconut unsweetened
  • 1/4 cup white sesame seeds
  • 3 tablespoon chia seeds
  • 1/2 cup unflavored collagen peptides is optional, adds protein. Can omit if needed.
  • 1/4 cup dried cranberries unsweetened
  • 1/2 cup dried apricot cut into small cubes
  • 1/3 cup chocolate chips
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup tahini
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract
  • 2 eggs * see note 1

Instructions
 

  • Prepare a baking tray with parchment paper. Preheat the oven to 350ºF.

Mix Dry Ingredients

  • In a medium bowl, mix the dry ingredients including the: rolled oats, sunflower seeds, almond flour, pumpkin seeds, shredded coconut, sesame seeds, collagen (if using) dried cranberries, dried apricots, chocolate chips, cinnamon and salt.

Mix Wet Ingredints

  • In a large bowl, mix together the dry ingredients including the: eggs, tahini, honey, and vanilla extract. Wisk to combine.

Combine

  • Fold in the dry ingredients to the wet, and stir until thoroughly combined. The mixture will be thick and sticky.
  • Use a 1.5 tablespoon cookie scoop to spoon cookie batter onto the prepared baking tray. I used 1 large baking tray, and 1 small baking tray as this recipe makes 18 cookies if using a 1.5 tablespoon cookie scoop. Press the batter down using a fork or clean hands – these cookies will not spread in the oven.
  • Place the oven rack towards the top half of the oven (to ensure the bottoms of your cookies don't burn). Bake at 350ºF for 10 – 12 minutes, monitoring closely. They will be just slightly golden in colour when finished. Pull them out of the oven and let them rest for a few minutes before placing them on a cookie rack to cool. Enjoy!

Notes

  1. Flax eggs did not work well for this recipe. You can try swapping, but I found the cookies didn’t hold together as well.
Keyword breakfast cookies, cranberry oatmeal breakfast cookies, oatmeal breakfast cookies, oatmeal cookies

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About

My name is Jasmine! Im a Certified Holistic Nutritionist and absolute foodie from the Kawartha Lakes in Ontario Canada. Here on NourishMint Kitchen I share healthy recipes, tips for natural living, holistic health and mindfulness. You can expect to see lots of photos of lake life, delicious food, the outdoors and our black lab Otter here!

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