Cranberry-Orange Breakfast Cookies
November 23, 2020

Prep Time: 15 min
Cook Time: 10 min
Servings: 22

There’s just something about cranberries + orange zest that feels like the holiday’s. And trust me, Santa will be more than happy to enjoy these delicious cookies that are healthy enough for breakfast (with a side of hot cocoa). We love these cookies so much and will be making them all year long. If you want to make them school-safe, leave out the nuts, but I have to say, pecans really are my favorite for baked goods. Enjoy


  • ⅔ cup melted coconut oil
  • ½ cup organic cane or white sugar
  • ¾ cup coconut sugar
  • ½ cup pure orange juice 
  • 2 teaspoons vanilla extract 
  • 1 tablespoon grated orange zest
  • 2 cups old-fashioned rolled oats
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped pecans
  • ¾ cup dried cranberries



  1. 01. Preheat oven to 350°F. Line two baking trays with parchment paper & set aside.
  2. 02. In a large bowl, mix the coconut oil, cane/white sugar and coconut sugar until well combined. Stir in orange juice, vanilla and orange zest.
  3. 03. Next mix in the oats, flour, baking soda, baking powder, and salt until a dough forms. Stir in pecans and cranberries.
  4. 04. Scoop the dough into roughly 2-tablespoon amounts and drop them on the baking sheet; making sure they are at least 2 inches apart from each other.
  5. 05. Bake for 8 to 10 minutes or until the edges are golden brown and the tops look set. Cool for 5 minutes on cookie sheets before removing to a cooling rack.
  6. 06. Enjoy with a cup of tea or hot chocolate. Store any leftovers in an airtight container for up to 5 days.


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