Cranberry Muffin Breakfast Cookies

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In the days and weeks after Cooper and Campbell were born, I found myself exhausted, overwhelmed, super emotional AND failing miserably at the whole “eat real food” thing. How do you worry about whipping up healthy whole-food meals and snacks when you are basically a walking, talking, sleep deprived zombie?

New babies are hard.

Exactly one day after being home from the hospital, friends started showing up at our house with food. Piping hot casseroles, pans of lasagna, delicious baked treats… all the food and accompanying accoutrements you could imagine piled up over those first couple of weeks.

It was a blessing as were the people who spent their time and energy in the kitchen. At a time when I was mentally, emotionally and physically overwhelmed, feeding my family was one less thing that I had to worry about.

I was so grateful.

So when ANYBODY (neighbors, teachers, friends, family, etc.) welcomes a new addition.. I've made it my mission to return to the favor. Perhaps this is a little self-motivated..

Psychologists have found that baking for others makes the baker feel as good as the recipients. Here's the proof.

BUT as a new Mom that has been on there receiving end of homemade meals and goodies, I believe that baking is one of the surest ways to show that you care.

These Cranberry Muffin Breakfast Cookies are my go-to “main attraction” of my care packages. They are great for new mamas because they are loaded with ingredients thought to be helpful in boosting milk supply (i.e. oats, flax, coconut). They are great for everyone else because, well.. Muffins + Cookies = MATCH  (<-- FACT).

Probably worth mentioning… no reason guys or non breast feeding mamas need to fear consuming these guys. They are just regular breakfast cookies made from healthy whole-foods that happen to include LOTS of ingredients that are said to help promote milk production. They are tender, hearty and loaded with oats and fiber. Basically, they’re a great grab-n’go for new dads and siblings too!

Time Saving Tips and Tricks

Prep: With a short ingredient list and simple instructions, prepping isn't really necessary for this recipe.

Make Ahead: Cranberry muffin breakfast cookies will keep for up to a week when stored in the fridge and for up to 3 days stored at room temperature.

Freezer: To freeze, lay out cooled cookies on a baking sheet. Pop the baking sheet into the freezer until cookies are frozen through, about 2-3 hours. Remove baking sheet from freezer and place frozen cookies into an airtight Ziplock bag. Store in the freezer for up to 3 months. To thaw, remove cookies from freezer and allow them to sit overnight in the refrigerator or on the counter until they reach room temperature.

Cranberry Muffin Breakfast Cookies

• Author: Bailey Sissom
• Yield: 25 Cookies 1x

Print Recipe

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Ingredients

Scale 1x2x3x

• 2 eggs
• ½ cup banana, mashed
• ⅓ cup plain whole milk yogurt
• ½ cup peanut butter
• 1 tsp vanilla
• 2 tbs coconut oil, melted
• 3 Tbs maple syrup
• ½ tsp baking soda
• ½ tsp baking powder
• pinch sea salt
• 1 ½ cup old fashioned rolled oats
• 1 cup almond flour
• ½ cup dried cranberries + more for topping

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Instructions

1. Preheat oven to 350.
2. In large mixing bowl, combine mashed bananas, eggs and yogurt. Whisk to incorporate. Add peanut butter, vanilla, coconut oil, maple syrup, baking powder, baking soda and salt. Mix to combine.
3. Add oats and almond flour. Mix until just combined. The batter will be wet and sticky.
4. Add dried cranberries and stir until just combined. refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (or 2).
5. Use a Tbs scoop or small spoon to position batter onto the baking sheet, Press down slightly with your fingers to help the cookies spread a little (they won't expand much in the oven). Top with a few more dried cranberries (optional) and press down on them gently so that they stick to the cookie.
6. Bake for 15-17 minutes or until the cookies are slightly golden brown on the edges.
7. Let rest of a baking sheet for 3-5 minutes before transferring to a cooling rack. After completely cooled, store in an airtight container in the refrigerator or freeze.

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Helpful Hints:

I used Bob's Red Mill Almond Flour for this recipe (as always). Their flours are milled from premium quality ingredients that give my baked goods an extra touch of quality. Click HERE to save $1.00 off any Bob's Red Mill Product.

BOB"S REDMILL GIVEAWAY!!! (CLICK ON LINK BELOW TO ENTER)

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• Prizes: A care package of Bob’s Red Mill products (care package includes: organic all purpose flour (3 lb), almond flour, gluten free 1-1 flour (3 lb), baking powder, baking soda, active dry yeast, cane sugar, brown sugar, and a bob’s red mill flour sack towel)
• Dates: September 5 - September 20
• Entry Options: Readers may enter the giveaway via the widget with the following options:
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• Notification: Winners will be randomly selected and notified by CLEVER by Thursday, September 21
• Terms & Conditions: The official Terms & Conditions are included in the widget; here is the high-level eligibility criteria:
  • Age 18+
  • US resident only
  • Only one winner per household

Let's Be Friends

• Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
• Want to prep 5 whole-food meals for a family of 4 in just 45 minutes? Check out my new program, Savvy Mama Meal Prep: Quick and Easy. Use code SMMP50 to save 50%.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.