Healthy oat and sunflower based breakfast cookies with a sweet-tart cranberry jam and sunflower butter drizzle. A convenient and healthy cookie to have on hand for busy mornings! These gluten free breakfast cookies are customizable — cranberries and Sunbutter make a great holiday pairing, but use raspberries or strawberries in the summer.
This post is sponsored by Sunbutter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like Sunbutter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
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No Sugar Added
When I think “breakfast cookie,” I think NO sugar, based on whole grains and healthy seeds. Starting the day running on sugar is the best way to ensure a crash mid-morning!
Sugar hides in so many packaged goods — cereals, breakfast meats, our drinks. Making delicious treats at home helps lower sugar consumption by making you more aware of what you’re actually eating.
These cookies use my favorite sweetener — date paste. It is an extra step, but it takes 5 minutes and creates a delicious sweet paste perfect for baking or sweetening drinks. Yes, dates are sugar, but including a whole food rather than refined sugar means additional fiber and nutrients, making them better for lasting energy.
The cranberry jam used for these is also sweetened with date paste. The Sunbutter is No Sugar Added.
I love that Sunbutter offers two varieties that are completely sugar free. Sunflower seed butter is my favorite spread, and I will admit, I do love all the Sunbutter varieties.
The No Sugar Added and Organic Sunbutter are perfect for baking or for using for breakfast or salad dressings. When I am cooking, I really appreciate being able to control the sweetness and kind of sweetener used.
If you haven’t tried Sunbutter, I urge you to try it! I am allergic to peanuts, and I am told it’s the closest tasting spread to peanut butter. I make treats like “peanut butter cookies” and “peanut butter cups” with sunflower butter.
How to Make Breakfast Thumbprints
These cookies start with a buttery blend of whole blended oats, date paste, sunflower butter and coconut oil. The cookie dough comes together fast!
Scoop the wholesome cookie dough in packed balls onto a lined baking tray. This is best done with a cookie scoop or a rounded measuring spoon. Afterwards, I use a half tablespoon measuring spoon, and press down to create a “thumbprint” in the center of each cookie.
I use a homemade cranberry jam for this recipe. Use your favorite jam, or even a store bought cranberry sauce. Making your own is super simple — only 3 ingredients. I simmer cranberries with some water, and then after the cranberries have burst, scoop a little of the cranberry mixture and blend it into some date paste, and then add the date mixture back into the pan with the cranberries. The result is a tart cranberry sauce that is perfect layered into these sweet cookies.
Add a spoonful of cranberry jam to each cookie, and then bake for 10 minutes.
Add a Sunbutter Drizzle
I add a scoop of Sunbutter to my yogurt or oatmeal bowls. and sometimes even spread it onto the tops of cookies!
These healthy cranberry breakfast cookies need a drizzle on top! They just aren’t complete without it.
I just use a plastic bag, add some Sunbutter to it, and cut a very small opening in the corner. These can be stored after they are baked, and the Sunbutter added later, for easier stacking!
Serve these to guests this holiday season with tea and coffee in the morning. These also make a great energizing snack for a ski or snowshoeing day!
Cranberry Breakfast Cookies
Ingredients
- 2 cups oatmeal
- 2 tablespoon chia seeds
- 1/2 cup Sunbutter
- 1/2 cup date paste
- 1/4 cup coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda *Sunbutter will turn green if too much soda is use
Cranberry Jam
- 1 1/2 cups cranberries fresh
- 1 cup water divided
- 1/2 cup date paste
Instructions
- Add the oatmeal and chia seeds to a blend, and blend to a coarse flour, leaving some of the oat texture.
- In a mixing bowl, add Sunbutter, date paste, melted coconut oil, sea salt and baking soda, and mix to combine.
- Add the processed oatmeal and chia seeds, and stir to combine.
- In a sauce pan, add cranberries and half of the water. Bring to a simmer over medium high heat, and cook for 2-3 minutes after the cranberries begin to pop.
- Scoop about 1/4 cup of the cranberry mixture, and add to a blender along with the remaining water and date paste. Puree until well mixed, and then add back to the sauce pan with the cranberries. Mix together.
- Preheat oven to 350 degrees F.
- Using a cookie scoop or rounded tablespoon measuring spoon, scoop cookies in balls and place them on the baking tray.
- Use a half teaspoon measuring spoon or your thumb to press large imprints in the center of all the cookies.
- Fill the thumbprints with a scoop of cranberry jam.
- Bake cookies for 10 minutes, then allow to cool.
- If desired, drizzle cookies with additional Sunbutter to serve. Store cookies without the drizzle or store them once they are drizzled in a single layer.
Video
Nutrition
Other Breakfast Cookie Recipes:
- Banana Breakfast Cookies, by Sunkissed Kitchen
- AB&J Thumbprint Breakfast Cookies, by Sunkissed Kitchen via The Endless Meal
- Cherry Chocolate Breakfast Cookies, by Sunkissed Kitchen
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This Cranberry Breakfast Cookie post may contain affiliate links, meaning if you make a purchase, I will receive part of the sale as a commission. This helps me continue to bring you lots of fresh and inspired recipes!
Oh, these are just adorable! My family actually loves Sunbutter. We buy the organic one. YUM!
Thank you Tania! Sunbutter is the best. My favorite spread on just about everything!