These soft and chewy gluten-free breakfast cookies with orange and cranberry are perfect for when you want something sweet, but also something healthy that won't spike your blood sugar and will satisfy your craving.
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- Options are important
- About this recipe:
- The ingredient list:
- Kitchen tools and equipment needed:
- How to make gluten-free breakfast cookies with cranberry and orange:
- Can these cookies be frozen?
- Can I leave the nuts out of this recipe?
- Can the cranberries be substituted or left out of this recipe?
- Want more gluten-free cookie recipes?
- Additional recipes featuring dried cranberries:
- Printable Recipe Card
Options are important
I don't post many gluten-free recipes here on my blog. Since I'm fortunate that I (or anyone else in my family) doesn't have a gluten intolerance, gluten-free baking is not something I spend a lot of time on.
However, I do know that bringing gluten-free options is important, so I hope you'll enjoy this gluten-free breakfast cookie recipe.
Even if you're not gluten intolerant, I know you'll still appreciate these breakfast cookies for their undeniable orange and cranberry flavor and chewy texture.
About this recipe:
I found (and adapted) this recipe from a cookbook I was fortunate enough to receive called "Lose Weight By Eating - 130 Amazing Clean-Eating Recipe Makeovers For Guilt-Free Comfort Food by Audrey Johns.
Audrey's recipe can be found on page 32 of her cookbook, and is named "Giant Breakfast Cookies."
I stuck to Audrey's original recipe pretty closely except that I substituted a gluten-free flour for the all-purpose flour she called for, and added some almond flour.
I also substituted coconut palm sugar for the called for packed brown sugar.
The only other thing I changed, was where her recipe called for ⅓ cup water, I substituted fresh squeezed orange juice; because if you're going to go to the effort of using the zest of a fresh orange, why not utilize the juice as well?
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- gluten-free flour
- almond flour
- baking soda
- orange zest and juice
- salt
- butter (I use salted)
- coconut sugar
- egg
- pure vanilla extract
- applesauce
- oatmeal
- dried cranberries
- almonds
Kitchen tools and equipment needed:
- stand mixer or hand mixer
- large mixing bowl
- whisk
- zester
- measuring cups and spoons
- spatula
- cookie scoop
- baking sheets
- cooling racks
- parchment paper
- baking spray
How to make gluten-free breakfast cookies with cranberry and orange:
- In a large bowl, stir together the gluten-free flour, almond flour. baking soda, orange zest, and salt.
- In the bowl of a stand mixer or another large bowl with a hand mixer, add softened butter, coconut sugar, egg, and vanilla.
- Blend until combined and then blend in the applesauce and fresh orange juice.
- Once incorporated, slowly blend in the flour mixture and oatmeal.
- Use a wooden spoon or spatula to stir in dried cranberries and chopped raw almonds.
- Use a large ice cream scoop to scoop the cookie dough out onto parchment-lined baking sheets.
- Flatten the cookies to approximately ½" with the back of a spatula that has been sprayed with baking spray.
- Bake in a 350-degree preheated oven for 25-30 minutes.
- Cool and enjoy!
Can these cookies be frozen?
Yes.
Store them in an air-tight freezer container for up to 3 months.
Can I leave the nuts out of this recipe?
You sure can!
Can the cranberries be substituted or left out of this recipe?
Feel free to leave them out entirely if you're not a fan, or substitute them with raisins, dried blueberries, dried cherries, or any other of your favorite dried fruits.
Want more gluten-free cookie recipes?
Gluten-Free Chocolate Chip Cookies - Minimalist Baker
The Best Chewy Gluten Free Chocolate Chip Cookies - My Gluten-Free Kitchen
Gluten-Free Double Chocolate Chunk Cookies - Eat Good 4 Life
Canadian Honey Drop Gluten-Free Cookies - Baking and Boys
Maple Glazed Chai Spice Shortbread Cookies - In Johnna's Kitchen
Gluten-Free Chocolate Brownie Cookies - Bakerita
Gluten-Free Pumpkin Cookies - Amy in the Kitchen
Additional recipes featuring dried cranberries:
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You're going to love this colorful salad!
You may think that with a name like Christmas Chicken Salad, you can only make and serve this delicious chicken salad for the holidays. Not so. You'll want to serve it any time of the year. It's THAT good!!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Gluten-Free Breakfast Cookies
Ingredients
- ½ cup gluten-free flour
- ¼ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
- 2 tablespoons salted butter softened
- ½ cup coconut sugar
- 1 large egg at room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup applesauce
- 2 cups rolled oats
- ½ cup dried cranberries
- ¼ cup raw almonds chopped
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, orange zest, and salt. Set aside.
- In a large bowl with a hand mixer, or using a stand mixer, whip the butter and coconut sugar for 2 minutes on high speed.
- Add the egg, vanilla, orange juice, and applesauce to the butter and sugar mixture and blend to combine.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Add the oatmeal, cranberries, and almonds to the batter and stir well.
- Use a large cookie scoop to drop rounded scoops of batter onto parchment-lined baking sheets, and flatten the cookies with the back of a spatula.
- Bake the cookies in the preheated oven for approximately 25-30 minutes until golden in color around the edges.
- Transfer the cookies to a wire rack to cool completely.
Notes
Nutrition
I sincerely hope you've enjoyed this sweet gluten-free breakfast recipe as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
Lori says
Hi,
I would like to know if the amount of orange juice needed for theses cookies is just whatever juice comes out of the one orange that I got the orange zest from?
Thank you and looking forward to making them after I know the juice amount 🙂
Jenn says
I have everything on hand to make these right now! So excited!
Renée says
Awesome, Jenn. Enjoy!
Michelle Palin says
I bet these taste amazing! They'd make a yummy after school treat too!
Thanks for mentioning my chocolate chip cookies too!
Renée says
My pleasure, Michelle 🙂
Michelle De La Cerda says
Great idea with adding the fresh squeezed orange juice instead of water. Breakfast cookies are just a fun breakfast food.
Trish - Mom On Timeout says
Cranberry and orange is such an amazing flavor combo! These look great!
Kimberly @ The Daring Gourmet says
These cookies look great and I love the flavor combo of orange, cranberry and almonds!
Sandi (@fearless_dining) says
I love the orange zest in this recipe. So glad I am gluten free so I can enjoy these.
annie says
These cookies look so moist and delicious! I just love the flavors here!
Jessica - The Novice Chef says
Orange and Cranberry is one of my favorite combos! Need to give these are try!
Laura at I Heart Naptime says
These look delicious! We've been gluten-free for 12 years, and I love expanding our breakfast choices.