Baked: Cranberry Almond Breakfast Cookies

A pretty healthy breakfast "cookie" that you can eat anytime - loaded with fiber and some protein.

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

This recipe includes fertility superfoods such as:

Cinnamon, Sunflower Seeds, Cranberries

Health and fertility benefits of Cranberry Almond Breakfast Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 1/4 cups apple sauce
1/2 cup hulled sunflower seeds
1/3 cup vegetable oil
2 large eggs
1 cup dried cranberries
1 cup whole wheat flour
1/2 tsp allspice
2 tsps cinnamon powder
2 tsps ground ginger
3/4 tsp salt
2 tsps vanilla
1 tsp orange zest
3/4 cup whole almonds
1 tsp baking soda
3/4 cup packed brown sugar
3 cups oats

Instructions

1. Combine whole wheat flour, baking soda, salt, allspice, cinnamon, and ginger. Stir well and set aside.

2. Place eggs, vegetable oil, unsweetened apple sauce, and brown sugar in a large bowl and beat together well.

3. Add orange zest, vanilla, oats, chopped almonds, and sunflower seeds and stir until well combined.

4. Add flour mixture and stir until just combined; don't over-mix.

5. Using a 1/4 cup of cookie dough at a time (or use a 1/4 cup ice cream scooper for ease) for each cookie, place rounded spoons of dough on a prepared cookie sheet. Press them down slightly with a fork to flatten.

6. Bake for 15-20 minutes or until lightly browned. Allow to cool on the cookie sheet before removing onto a cooling rack.

7. Note: you can replace the cranberries with chocolate chips if you prefer as well as walnuts for the almonds. In addition, instead of 2 large eggs, save some calories and use 5 egg whites instead.

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