Cranberry Dark Chocolate Breakfast Cookies

This post for Cranberry Dark Chocolate Breakfast Cookies was updated April 2016 as part of a photo refresh for older recipes. Enjoy!

I expected to have plenty of time to blog during maternity leave. With only a newborn at home I imagined quiet hours to write and catch up. Anyone with kids knows how quickly that idea changes—little ones are far more demanding than they look, but also impossible to resist when they nap on your chest.

Before our daughter arrived, the holiday season brought family to our home: eight adults and three small dogs. It was chaotic—especially at nine months pregnant—but warm and full of laughter. We baked, explored the area like tourists, and enjoyed long conversations. We also took family portraits with Samantha Lovett Photography to mark the occasion.

After Christmas my sisters left, but my parents stayed to help prepare for the birth. We had a few gentle requests about timing: wait until at least 39 weeks, avoid the Godfather’s birthday, and preferably arrive after a social commitment on January 4th. Our little one obliged on January 2nd, so we hit two of the three goals and were grateful my parents got to meet her before returning home.

Delivery was quick and smooth, and the staff at Lompoc hospital were wonderful. I’m glad we stayed local and had Dr. Huss as our OB.

We brought baby home, introduced her to her older furry sister, and focused on settling in. Friends kindly brought meals and the Godfather did the cooking, so I was mostly on a kitchen ban for two weeks. It was a relief and gave me time to rest, though I missed creating in the kitchen. Even newborns seem soothed by kitchen sounds—clattering cabinets and mixers calm her instantly.

After two weeks I felt ready for something small and practical to keep on hand during late-night feedings: portable, one-handed, and easy to reheat. I didn’t want to run to the store, so the ingredients had to be ones I already had in my pantry.

These cranberry dark chocolate breakfast cookies fit the bill. I couldn’t find brewer’s yeast, so instead of making lactation cookies I focused on a nutritious, widely appealing breakfast cookie. The Godfather would eat them too, and calling them “breakfast cookies” makes them feel more universally inviting. They’re packed with wholesome ingredients—oats, nuts, flax, and dark chocolate—so they’re a satisfying grab-and-go option for busy households.

Note: if you don’t have coconut flour, all-purpose flour works as a substitute. You can use store-bought almond flour, but I prefer grinding whole almonds coarsely for extra texture. Pulse them until you have a rustic, uneven meal rather than a fine powder.

This recipe is a slight variation on the Kitchen Sink Cookies originally shared by Amanda on Once Upon a Recipe as a guest post on Sarcastic Cooking. I adapted quantities and ingredients to suit what I had in the pantry and to create a cookie that’s freezer-friendly and easy to warm up for a quick snack or breakfast.

Yield:
18 cookies

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Ingredients

1 cup whole raw almonds
1½ cups old fashioned rolled oats
⅓ cup coconut flour (or substitute all-purpose flour)
½ cup ground flax
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup almond butter
¼ cup coconut oil, melted
½ cup honey
1 egg
1 teaspoon vanilla
½ cup dried cranberries
½ cup dark chocolate chips

Instructions

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
Pulse the almonds a few times in a food processor until coarsely chopped into a rustic meal.
In a medium bowl combine the almond meal, oats, coconut flour, ground flax, baking soda, salt, and cinnamon.
In the food processor blend almond butter, melted coconut oil, honey, egg, and vanilla for a few seconds until smooth and combined.
Mix the wet ingredients into the dry until incorporated, then fold in dried cranberries and dark chocolate chips. (Optional: add shredded coconut or other mix-ins.)
Use a medium scoop to portion dough onto prepared baking sheets about 2 inches apart. Flatten slightly with your hand or the back of a spoon.
Bake 8–10 minutes, until the edges are lightly browned. Watch closely to avoid overbaking so the cookies stay moist.
Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage. To serve from frozen, microwave for 15–20 seconds to warm.

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Ingredients

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