Cranberry Pecan Breakfast Cookies

Print

Sometimes it is nice to have a grab and go breakfast or snack. I have been working on developing a cookie that can take the place of a Cliff Bar. My boys really love them, but I don’t because they contain gluten and soy.

Further Food Nutritionist Commentary:

Many energy bars or breakfast bars are loaded with sugar and processed ingredients like soy protein isolate and white flour. This recipe provides fiber, heart healthy fats, seeds, nuts and spices to allow for balanced blood sugar and long lasting energy perfect for a long day of meetings or a long day of hiking!

By Amy Shapiro, MS, RD, CDN

Cranberry Pecan Breakfast Cookies

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 6

Ingredients

1 cup almond meal
3 tablespoons coconut flour
1/2 cup gluten-free rolled oats
1/2 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon chia seeds
1/3 cup applesauce
1/2 cup almond butter (I used Justin’s Maple Almond Butter)
1 tablespoon vanilla
1/3 cup maple syrup
1 egg
1/3 cup pumpkin seeds
1/2 cup pecans, broken into small pieces
1/2 cup dried cranberries

Instructions

1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a large bowl. Make a small well in the middle and add all the wet ingredients. Mix all ingredients until they are fully combined.
3. Add pumpkin seeds, pecans and cranberries and gently fold into batter. Line a baking sheet with parchment paper and spoon out dough and flatten.
4. Bake for 12-15 minutes and let cool.

Note: Store in the fridge for about a week. Freeze for longer storage.

1. Preheat oven to 350 degrees. 2. Combine dry ingredients in a large bowl. Make a small well in the middle and add all the wet ingredients. Mix all ingredients until they are fully combined. 3. Add pumpkin seeds, pecans and cranberries and gently fold into batter. Line a baking sheet with parchment paper and spoon out dough and flatten. 4. Bake for 12-15 minutes and let cool. Note: Store in the fridge for about a week. Freeze for longer storage.

Nutrition Information

Per Serving:  Calories: 544; Total Fat: 38 g; Saturated Fat: 6 g; Monounsaturated Fat: 12 g; Polyunsaturated Fat: 7 g; Cholesterol: 31 mg; Sodium: 678 mg; Potassium: 319 mg; Carbohydrate: 42 g; Fiber: 12 g; Sugar: 23 g; Protein: 15 g

Nutrition Bonus:   Iron:20%; Calcium: 17%; Vit C: 3%; Vit A : 1%;

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend