The kids will enjoy the flavors of the holiday season with these fresh cranberry breakfast cookies, and mom will love that they are gluten and refined sugar free!
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The week before Thanksgiving, my husband came home with 2 of the biggest bags of cranberries I had ever seen!
“They were on sale” he says, “Have fun with them!”
He knows me too well – challenge accepted!
I used one of the bags for fresh cranberry sauce for all of the Thanksgiving gatherings we had in the following week, and then I set to work figuring out what to do with the rest.
The last thing we needed in our house was another dessert after a week of pumpkin pie slices and Thanksgiving indulging, so I knew I wanted to make something practical.
Something that I could actually use (that was also quick prep!), and that I could feel good about giving the girls to eat. The holidays can be a tough time to keep things healthy. I want my kids to enjoy the holiday season, but I also want to keep them healthy and robust so they can enjoy it all too!
Sugar has a huge impact on the immune system.
It feeds the viruses and bacteria in the body, and causes inflammation which makes the body have to work harder while it’s trying to “put the flames out”. Keeping the sugar down gives your kids the upper hand at staying well – especially this time of year when we are more cooped up inside and the bugs are passed easily.
Keeping the sugar down doesn’t have to be a drag though!
Blending dates into the batter gives the cookies a natural fruit sweetness, while adding a vitamin and mineral punch to the cookie. 5 dates spread amongst almost 2 dozen cookies is pretty low sugar – and they are mildly sweet for young palates (you can add an extra date or 2 if you have older kids used to sweeter food to ease them in). And I cannot tell you how amazing these fresh cranberry breakfast cookies make the house smell!
Pack a nourishing punch in a fun, holiday season breakfast!
We still have a pretty long month of school this December, and I want my kids full and focused for their morning of school work. We do breakfast cookies on Fridays, and while they are always super fun mornings, I have big goals for my breakfast cookies. I want them packed with fat and protein to fill them up!
These breakfast cookies are loaded with fat and protein from 2 different kinds of nuts, coconut shreds, grassfed collagen, and butter. We usually have a side of hard boiled eggs and glasses of raw milk to go with our Friday breakfast cookies! So YES, dear friends, there is a “method to my madness” when choosing a variety of ingredients for my breakfast cookies. These aren’t just a treat – this is part of a meal!
Eat some, freeze some!
These fresh cranberry breakfast cookies freeze up fantastic! I am planning on having them out on Christmas morning! While I love to make a big fancy breakfast on Christmas morning, my kids are just at an age where presents are more important than food! Having a plate of breakfast cookies out while they are opening gifts will keep the “hangries” away, and then you can have a nice brunch later in the morning.
- 1 cup pecans
- 1 cup walnuts (I like to use soaked/dehydrated walnuts and pecans for best digestion)
- 1½ cups tapioca flour
- ⅓ cup grassfed collagen
- ¼ cup coconut shreds
- 3 eggs (If you are egg free, 3 flax eggs plus 1 TB apple cider vinegar will work as a replacement here for the binding and rising - they won't puff up quite as much as the eggs but they still work well!)
- ¼ cup softened butter (If you are dairy free, use softened coconut oil
- 2 tsp aluminum free baking powder
- 1 tsp almond extract (vanilla extract works too)
- 5 dates, pitted (I get medjool dates from Costco)
- 1 cup fresh cranberries (I get mine at Costco)
- Pre-heat the oven to 350 degrees.
- Put the pecans and walnuts in your food processor and blend until made into a fine meal.
- Add the rest of the ingredients except the cranberries and blend to combine. It gets sticky, and you may have to scrape down the sides a couple times.
- Add the fresh cranberries and pulse/blend until the cranberries are the size pieces you want. You can alternatively chop them separately if you wish and fold them in, but I have found the food processor to do a fine job and it's quick!
- Scoop the batter onto silpat or parchment paper lined baking sheets, flattening them out a bit to the size cookie you want - the cookies will puff up but don't spread out much as they bake. Bake the cookies at 350 degrees for 16 minutes. Let the cookies cool 5 minutes before handling.