Easy Cranberry Coconut Oatmeal Breakfast Cookies
- Total Time24 minutes
- Yield12 cookies 1x
- DietVegetarian
Wholesome, soft, and naturally sweet, these cranberry coconut oatmeal breakfast cookies are made in one bowl and perfect for busy mornings. Packed with chewy oats, banana, cranberries, and shredded coconut, they’re a nourishing way to start your day.
Ingredients
Scale
- 2 very ripe bananas
- 1 cup old fashioned oats
- ⅔ cup whole wheat pastry flour
- ½ cup unsweetened shredded coconut
- 1 tablespoon ground flaxseed
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- Pinch of salt
- ¼ cup plain Greek yogurt
- ¼ cup pure maple syrup
- ⅓ cup dried cranberries
- ½ teaspoon vanilla extract
- Extra shredded coconut (for topping)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash bananas in a large bowl until mostly smooth.
- Stir in wet ingredients: yogurt, maple syrup, and vanilla.
- Add dry ingredients: oats, flour, coconut, flaxseed, baking soda, cinnamon, and salt. Stir to combine.
- Fold in cranberries until evenly distributed.
- Scoop dough onto prepared baking sheet using a spoon or cookie scoop. Flatten slightly.
- Top each cookie with extra shredded coconut.
- Bake for 12 to 14 minutes or until lightly golden and set.
- Cool on a wire rack and store in a sealed container.
Notes
If you want to try a similar oat-based treat in the air fryer, check out my Strawberry Oatmeal Donuts post for adapting these to donut form using silicone molds in the air fryer.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 1mg