Good Morning Breakfast Cookies

overhead view of breakfast cookies on a cooling rack and a cup of coffee



1 ½ Cups Gluten Free Oats
½ teaspoon Ground Cinnamon
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
2 Eggs
¼ Cup Coconut Oil
½ Cup Almond Butter
½ Cup Monk Fruit Sweetener
1 teaspoon Vanilla Extract
½ Cup Dried Cranberries
½ Cup Mini Chocolate Chips (Dairy Free Optional)

Optional Add Ins:
1 Tbsp Chia Seeds
1/4  Cup Pepitas (pumpkin seeds)
¼ Cup Almonds, Chopped
Zest of 1 orange


Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
In a medium bowl, combine the gluten free oats, cinnamon, baking soda, baking powder and salt; set aside
In a large mixing bowl, whisk together the eggs, coconut oil, almond butter, monk fruit and vanilla extract until smooth and creamy
Slowly add in the oat mixture until fully combined
Using a spatula, fold in the dried cranberries, mini chocolate chips and any other additional add ins to the breakfast cookie batter
Using an ice cream scoop or ¼ cup measuring cup, scoop the batter onto the prepared sheet pan and slightly press the cookies to flatten the rounded part of the dough
Bake the breakfast cookies for 11-12 minutes
Remove the cookies from the oven and allow them to cool completely before transferring them to a platter or packaging