Blender Batter Cranberry Breakfast Cookies
Servings: 12 cookies
Ingredients
- 1 cup pecans
- 1 cup walnuts
- 15 Noor dates pitted (If using larger Medjool dates use 7)
- 1/4 cup softened butter If you are DF use softened coconut oil
- 1 cup Cassava Flour
- 1/3 cup grassfed collagen
- 1/4 cup hemp hearts See Notes for swap ideas
- 3 eggs
- 2 tsp aluminum free baking powder
- 1 tsp vanilla extract
- 1 cup fresh cranberries See Notes for tips on using dried cranberries
- 1 tbsp orange zest Optional but so fragrant and delicious
Instructions
- Pre-heat the oven to 350 degrees and line a large baking sheet with unbleached parchment paper.
- Put the pecans, walnuts, dates, and butter in your food processor and blend until a sticky paste-like dough forms.
- 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 orange zest 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!
- Use a cookie scoop to evenly distribute the batter onto the prepared 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. It helps to get the palm of your hand slightly wet with water so the cookie dough doesn't stick.
- Bake the cookies at 350 degrees for 15-17 minutes, until the edges are golden and the cookies are set. Let the cookies cool 5 minutes before handling.
Notes
- You can swap the hemp hearts for shredded coconut or ground flax seeds, or more blended nuts.
- If you do not have access to fresh cranberries, you can swap for 1/2 cup dried cranberries. Just be mindful of the ingredients as many dried cranberries are full of oils and sugar. You can find them though! THIS was the best priced one that I could find at the time of writing this post. Sometimes people can find frozen cranberries, and I think I would just thaw and drain them first before using!
- Dried figs swap for the dates very well in this recipe and taste so good! I have found both the dates and dried figs at Costco for great prices.
- These breakfast cookies freeze fantastic. Double or triple up when those cranberries come out in November for Thanksgiving! This is also helpful for prep ahead over the holidays so that you can pull them out Christmas morning without having to cook!