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Coconut Cranberry Breakfast Cookie

Updated: Jun 11, 2020

The best part about adulting is being able to eat whatever you want for breakfast. So naturally I decided to create this breakfast cookie! These cookies are packed with cranberries, coconut, and flax seeds. They are the perfect sweet treat to pair with your morning coffee or for an afternoon pick me up.


2 flax eggs (2 tbsp flax meal + 6 tbsp water)

1 tablespoon black chia seeds

1/4 cup Motha’ Butta Coconut Butter (Cinnamon Vanilla Flavor) - Sub coconut butter

1/3 cup Base Culture Gingerbread Almond Butter - Sub almond butter + pinch cinnamon

1/3 cup organic coconut palm sugar

Zest of 1 orange

2 teaspoon pure vanilla extract

1/2 cup oat Flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons hemp hearts

1/2 cup gluten free rolled oats (Bob’s Red Mill)

1/2 cup dried cranberries, sugar-free

1/4 cup coconut flakes, unsweetened, lightly crushed

Method of Preparation:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a small bowl combine the flax meal, chia seeds and water. Stir to combine. Set aside for about 5 minutes until the flax and chia have absorbed the water.

In a bowl or stand mixer, combine the coconut butter, nut butter, coconut sugar, vanilla extract and orange zest until well combined.

In a small bowl whisk together the oat flour, baking soda, salt, and hemp hearts.

Add the dry ingredients to the wet and mix until incorporated, scraping down the sides of the bowl as necessary.

Fold in the rolled oats, cranberries and coconut until just combined.

Use a tablespoon cookie scoop to form cookies and place 2-inches apart on the prepared baking sheet. Press down slightly to flatten the top of the cookie. Bake for 10 to 12 minutes or until slightly golden around the edges.

Let cool slightly on the baking sheet, about 5 minutes. Then transfer to a cooling rack to cool completely.


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