Dark Chocolate Cranberry Breakfast Cookies

Dark Chocolate Cranberry Breakfast Cookies

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Servings/Yield: 14 cookies

This wholesome breakfast cookie recipe is filling and nutritious enough to eat alone with your morning coffee, but decadent enough to eat for dessert. They make a fast and easy grab-and-go breakfast as you’re rushing out the door. With crunchy SantéⓇ Candied Pistachios, chewy oats and dried cranberries, and dark chocolate, this breakfast cookie recipe makes a gooey treat that you’ll crave all day long. Just in case you’re counting, our dark chocolate cranberry breakfast cookie recipe has no added refined sugar. And remember, in addition to the protein and vitamins in the pistachios, the rich dark chocolate drizzle adds iron, fiber, and antioxidants, so this is practically a superfood! You should probably eat two. You know, for your health.

Ingredients:

  • 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

Directions:

  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.


See Our Other Pistachio Recipes


Noa Tidharpistachios