Oatmeal, flax, pecans, and lightly sweetened dried cranberries come together to create the perfect breakfast for those mornings when you’re on the go. I’m a big fan of loaded bowls of oatmeal in the morning but sometimes there just isn’t time!! Enter this gorgeous nugget of whole grain goodness. Everything you love about a bowl of oatmeal in cookie form.
Cranberry Pecan Breakfast Cookies
- 1 1/2 quick oats
- 1/2 cup white whole wheat flour
- 1/3 cup golden milled flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 cup brown sugar, packed
- 2 tablespoon butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup reduced sugar dried cranberries (regular dried cranberries or any dried fruit is fine)
- 1/4 cup pecan pieces
Preheat oven to 350
In a small bowl, combine oats, flour, flax, baking powder, baking soda, and cinnamon.
In a medium bowl, whisk together sugar, applesauce, butter, egg, and vanilla until smooth.
Stir in oat and flour mixture and mix well.
Fold in dried cranberries and pecans.
Using 2 tablespoons of dough, spoon onto parchment paper lined baking sheets.
Bake for 8 minutes.
Allow to cool for 10 minutes before removing from sheets.
Nutrition Facts Servings 16.0 Amount Per Serving Calories 124 Total Fat 4g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 15mg Sodium 61mg Potassium 30mg Total Carbohydrate 20g Dietary Fiber 3g Sugars 9g Protein 3g