Orange Cranberry Breakfast Cookie

CookingTeacher

"Heavily adapted from Live Better America, this cookie is made with fresh cranberries, orange zest, and the added twist of maple syrup. Omit the cranberries (or not) for a perfect fingerfood for infants and toddlers."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 servings
Serving size has been adjusted!
Original recipe yields 12 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350°F.
  2. Lightly coat two cookie sheets with cooking spray; set aside.
  3. In a large bowl, stir together wet ingredients. In a small bowl, dry ingredients. Stir the dry mixture into the wet mixture until combined. Stir in cranberries.
  4. Place heaping tablespoons of dough 2 inches apart on prepared cookie sheets. Flatten slightly
  5. Bake one cookie sheet at a time for 16 to 20 minutes or until browned. Transfer to wire racks to cool completely.
  6. Store in an airtight container or zip top plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Reviews

Read all reviews 0

Other stories that may interest you