Dark Chocolate Cranberry Breakfast Cookies

Dark Chocolate Cranberry Breakfast Cookies

14 Cookies


  • 2½ cups old-fashioned rolled oats, divided

  • 1½ teaspoons ground cinnamon

  • ¼ teaspoon fine sea salt

  • 1 medium ripe banana

  • 2 large eggs

  • ⅓ cup honey or maple syrup

  • 3 tablespoons coconut oil, melted

  • 1½ teaspoons vanilla

  • 1 cup candied pistachios

  • ¾ cup dried cranberries

  • ⅔ cup dark chocolate chunks, divided 


  1. Preheat oven to 325℉. Line a large baking sheet with parchment paper.

  2. In a food processor pulse 1 cup oats until very finely ground. In a large bowl combine ground oats, remaining whole oats, cinnamon, and salt.

  3. In a medium bowl mash bananas. Stir in eggs, honey or maple syrup, oil, and vanilla until smooth. Stir banana mixture into dry ingredients until combined. Fold in pistachios, cranberries, and ⅓ cup chocolate chunks.

  4. Pack cookie mixture into a ¼-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.

  5. Bake until browned and set, 13-15 minutes. Let cool completely on baking sheet.

  6. While cookies cool, place remaining ⅓ cup chocolate chunks in a microwave-safe bowl. Microwave in 15-second bursts, stirring after each, until melted and smooth. Drizzle chocolate over cookies and refrigerate to firm.

  7. Store in an airtight container at room temperature up to 1 week.

Noa Tidharpistachios