Description
These wholesome cranberry breakfast cookies are made with oats, sunflower butter, date paste, and a homemade cranberry jam for a naturally sweet and satisfying breakfast or snack. They’re vegan, easy to prepare, and perfect for meal prep.
Ingredients
2 cups oatmeal
2 tablespoons chia seeds
1/2 cup sunflower butter
1/2 cup date paste
1/4 cup coconut oil, melted
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 1/2 cups fresh cranberries
1 cup water, divided
1/2 cup date paste (for the jam)
Extra sunflower butter, for drizzling
Instructions
- Blend the oatmeal and chia seeds into a coarse flour, leaving a little texture.
- In a mixing bowl, combine the sunflower butter, date paste, melted coconut oil, sea salt, and baking soda until smooth.
- Stir the oat mixture into the wet ingredients until a thick cookie dough forms.
- Add the cranberries and 1/2 cup of the water to a saucepan and simmer over medium-high heat until the cranberries begin to burst.
- Blend about 1/4 cup of the cooked cranberry mixture with the remaining 1/2 cup water and the additional date paste, then return it to the saucepan and stir until a smooth jam forms.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into small balls and arrange them on the prepared baking sheet.
- Press a small indentation into the center of each cookie.
- Fill each indentation with cranberry jam.
- Bake for 10 minutes.
- Cool the cookies completely before drizzling with extra sunflower butter.
Notes
Substitute sunflower butter with almond or cashew butter if desired.
Add chopped walnuts, pecans, pumpkin seeds, cinnamon, ginger, or orange zest for extra flavor and texture.
Frozen cranberries work well in place of fresh cranberries.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 3 months and thaw at room temperature or microwave for 10 to 15 seconds before serving.
Use certified gluten-free oats to make the recipe gluten free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 87 kcal
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
