Cranberry-Seed Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21 cookies
  • 3 cups old fashioned oats
  • 1 cup unsweetened shredded coconut
  • 1 cup whole wheat pastry flour or white wheat flour
  • 1 cup unsweetened dried cranberries
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ⅓ cup ground flaxseed
  • 4 eggs
  • ⅔ cup honey*
  • ½ cup coconut oil, melted and cooled
  • 2 Tbsp vanilla extract
  1. Preheat oven to 350 degrees F. Line two baking sheet with parchment paper; set aside.
  2. In a large mixing bowl combine oats, coconut, flour, cranberries, pumpkin seeds, sunflower seeds, and flaxseed; mix well.
  3. In a separate, medium bowl, whisk together the eggs, honey, coconut oil, and vanilla.
  4. Pour the wet ingredients into the dry and mix until well-combined.
  5. Scoop ⅓ cup heaps of batter onto the baking sheets, and form into a ¾-inch thick round.
  6. Bake for 18-20 minutes or until the bottoms begin to turn golden. Allow to cool completely before removing from the baking sheets..
Recipe adapted from Sweet As Honey

*use pure maple sugar or agave to make vegan
Nutrition Information
Serving size: 1 cookie Calories: 228 Fat: 11.7 Carbohydrates: 27.7 Sugar: 13.0 Sodium: 30 Fiber: 3.2 Protein: 4.6 Cholesterol: 33
Recipe by Prevention RD at