5.0 from 21 votes
Oatmeal Breakfast Cookies
Oatmeal breakfast cookies with ground hazelnuts, cranberries and orange - an easy, healthy recipe with reduced sugar to start the day.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Calories: 172 kcal
Course:
Dessert , Breakfast
Cuisine:
French , American , British
Ingredients
- 100 g (3.5oz) dried (but moist) cranberries
- zest of an organic (unwaxed) orange and juice of half
- 80 g (3oz/ ⅓ cup) butter softened
- 50 g (1.75oz/ ¼ cup) brown cane sugar (Cassonade)
- 70 g (2.5oz/ scant ¾ cup) ground Hazelnuts
- 50 g (1.75oz/½ cup) porridge oats
- 50 g (1.75oz/scant ½ cup) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon salt fleur de sel (Maldon or Celtic sea salt)
- 1 egg organic
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
- Grate the orange zest (not the white pith underneath as bitter) and squeeze the juice from half of the orange over the cranberries to moisten for a few minutes.
- Whisk together the butter and sugar in a large bowl until a mousse forms.
- Add all the other ingredients and ensure they're mixed together.
- Line a baking tray with baking parchment or with a silicone mat. Form little balls using a couple of dessert spoons, spacing them well apart (as they expand slightly during cooking) then lightly tap them down to flatten.
- Bake the cookies for about 20 minutes until golden brown. Cool on the tray for about 5 minutes then transfer to a wire rack to cool further.
Cup of Yum
Notes
- Best eaten on the day they're made, even better slightly warm from the oven.
- Storage: if made the night before, they're good next morning if stored in an airtight tin or in aluminium foil once cooled.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.