Grain-free Cranberry Orange Breakfast Cookies

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Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with cranberry orange flavor! (vegan and gluten-free)

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

If there’s any time of year that’s it’s acceptable to eat cookies for breakfast, it’s during the holidays. With so many tempting varieties like snickerdoodles, ginger molasses and classic chocolate chip, you have to make room for them where you can.

To be completely honest, I’m not much of a dessert for breakfast kind of girl. My husband can down cookies in the morning like there’s no tomorrow. But loading up on all of that sugar first thing makes me feel like crapola. I need something nutritious to jump start my metabolism on the right foot, you know?

These Cranberry Orange Breakfast Cookies are the perfect balance. They’re lightly sweet and high in fiber and protein so just one is enough to give you energy to start the day with.

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

Because I’ve had a lot of readers mention they’re going grain-free, I decided to test out an option using almond and coconut flour. The original recipe I found uses real eggs but to make them vegan I substituted Bob’s Red Mill Egg Replacer.

It’s made with a mix of potato starch, tapioca flour, baking soda and psyllium husk fiber which is an awesome natural binder. I’m usually nervous to bake grain-free without eggs but it worked so well, you’d never know the difference!

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

Seeing how these cookies are nutritious and made with bright orange zest, they make a wonderful gift to those who might be in need of a little extra love this year.

Whether it’s someone who has lost a loved one or is going through a hard time, baking a gift is the best way to show them love.

Grain-free Cranberry Orange Breakfast Cookies- made with almond and coconut flour, these cookies are thick, soft and bursting with flavor. (vegan and gluten-free)

 

Grain-free Cranberry Orange Breakfast Cookies

Yield: 8 large cookies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients:

  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup shredded unsweetened coconut
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 tablespoons Bob’s Red Mill Egg Replacer
  • 1/4 cup solidified coconut oil*
  • 1/4 cup pure maple syrup
  • 1 tablespoon orange zest (from 1 large orange)
  • 1 teaspoon vanilla extract
  • 1/2 cup dried naturally sweetened cranberries
  • 1/4 cup chopped raw pecans, unsalted

Directions:

Preheat the oven to 325° and line a baking sheet with parchment paper.

In a large bowl, sift together the almond flour, coconut flour, shredded coconut, salt, baking soda, and cinnamon then set aside.

In a small bowl, combine the 2 tablespoons egg replacer with 4 tablespoons water. Whisk until smooth and set aside to thicken.

In the bowl of a stand mixer (or a large bowl using a hand mixer), combine the solidified coconut oil with the maple syrup, orange zest and vanilla extract. Turn the mixer to medium-high speed and mix for 15-20 seconds, until evenly combined with a whipped texture. Add the egg replacer mixture and continue to mix for 10 more seconds.

With the mixer running on slow, add the sifted flour. Add one extra tablespoon of water, increase speed to medium-high and continue to mix until a dough forms. Reduce speed to slow, add the cranberries and pecans and mix until well combined. If the dough is too wet to handle, cover and refrigerate the bowl for 20 minutes.

Scoop out 1/4 cup of dough at a time and arrange on the cookie sheet with 1-inch between. Gently press and shape into circles about 1-inch thick. The cookies won’t spread very much once baked.

Bake in the oven for about 25 minutes (cooking time may vary- keep a close eye!), until light golden brown. Allow to cool for at least 5 minutes. Leftovers can be stored in an airtight container for up to 4 days.

*Coconut oil should be solid but just soft enough to scoop out with a spoon. If it’s too hard, try microwaving the jar (without the lid) for 10 seconds. If it’s too soft, try refrigerating it until hardened. Note: using coconut oil that isn’t solid enough will result in very flat cookies.

Recipe barely adapted from Clean Eating Magazine

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

image001 This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.

by Sarah on December 6, 2017  //  Breakfast, Cookies, Cookies, Dessert, Holidays, Recipes, Recipes by Season, Winter
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