Breakfast Oat Cookies with Hazelnut & Cranberry

Rushing out the door in the mornings, we enjoy a bowl of maple oat granola with almond milk and a large bowl of coffee, sipped slowly cupped in our hands, French style. However, we also love these quick, soft and crumbly healthy Breakfast oat cookies too.

Breakfast oat cookies

Although Lucie loves when there’s plenty of chocolate in her cookies, like in these chocolate hazelnut cookies I developed using a recipe from Le Pecq Chocolaterie in our neighbourhood (and best suited for a goûter, afternoon snack), there are times when I prefer dried fruits at breakfast and so we love these healthy cookies to start the day, as they’re low in sugar and packed with gorgeous moist cranberries.

Try this recipe and you’ll find it’s so versatile: in Winter, we love adding some vibrant orange zest too but they’re just as good without.  Would you believe I’m so behind on le blog, that I realised I hadn’t posted this recipe since January 2017, when I took the photos in preparation for this.  Ahem – I have some online cleaning to do!  Thanks to my good Scottish friend, Sandra, for asking for the recipe! Enjoy.

Breakfast Oat Cookies

5 from 4 votes
Breakfast oat cookies
Breakfast Oat Cookies
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Breakfast oat cookies with ground hazelnuts and cranberries (plus also good with orange). A deliciously healthy start to the day with reduced sugar, plus a perfect quick teatime snack to tide you over until dinner without the guilt

Course: Breakfast, teatime
Cuisine: American, British, French
Servings: 12
Calories: 163 kcal
Author: Jill Colonna
Ingredients
  • 80 g (3oz) butter softened
  • 50 g (1.75oz) brown cane sugar (Cassonade)
  • 70 g (2.5oz) ground hazelnuts
  • 30 g (1oz) oatmeal
  • 50 g (1.75oz) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1 tsp salt fleur de sel
  • 1 egg organic
  • 100 g (3.5oz) dried (but moist) cranberries
  • zest of an organic (unwaxed) orange (optional)
Instructions
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

  2. Whisk together the butter and sugar in a large bowl until a mousse forms.

  3. Add all the other ingredients and ensure they're mixed together.

  4. Line a baking tray with baking parchment or with a silicone mat.  Form little balls using a couple of dessert spoons, spacing them quite apart (as they expand slightly during cooking) then lightly tap them down to flatten.

  5. Lower the oven temperature to 170°C/150°C fan/340°F/Gas3 then cook the cookies for 15 minutes.  Transfer to a wire rack to cool.

Recipe Notes

Best eaten on the day they're made, even better slightly warm from the oven.  However, if you make them the night before, they're good the next morning if stored under a cake bell or in aluminium foil once cooled.

If the cranberries are not very moist, soak them in a little orange juice for 15 minutes, then drain off the juice before starting the recipe.  The orange is delicious over winter but the cookies are also just as good without it.  You'll see - it's a very versatile cookie recipe!

 

Jill Colonna

MadAboutMacarons.com

Breakfast oat cookies

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If you prefer your cookies with chocolate, then simply omit the cranberries and replace with good quality bitter dark chocolate chips which also match so well with the hazelnuts and orange.

Have you made any of the recipes from le blog, my books, or fancy making these breakfast oat cookies?  Please take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook or simply share the recipe with your friends and tell them to join me on le blog! Thanks for popping in.

Breakfast oat cookies

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12 replies
  1. Christina | Christina's Cucina
    Christina | Christina's Cucina says:

    Just found the email for these unopened in my inbox! How did that happen? Glad I saw it because these look perfect with a cup of tea, as well as coffee! Love orange and cranberry together, so these may just make an appearance in my kitchen, too! Thanks, Jill!

    Reply
  2. Bea
    Bea says:

    Making these this weekend. I prefer this kind of cookie to chocolate chip..who knew..but I think cookies only get better so I will eat mine over days and they’re really really good! Will post them on Instagram… have a great weekend.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Enjoy them, Bea. Thanks so much for sharing them – we love how they’re quite soft and crumbly and full of hazelnuts! Have a delicious weekend x

      Reply
    • Jill Colonna
      Jill Colonna says:

      This was the tip I picked up from the chocolate factory in Le Pecq in les Yvelines, outside Paris. They had the initial oven temperature quite high but note that before baking, you turn the oven down. That’s the secret. The result is a perfectly baked cookie but still soft inside and you get all these lovely flavours shining through. Let me know how you like it.

      Reply
    • Jill Colonna
      Jill Colonna says:

      Thanks, Mimi. We love that we can change the ingredients such as ground hazelnuts to almonds or pistachio and switch the cranberries with good dark chocolate chips. It’s a versatile but stable recipe that I’m happy with!

      Reply
    • Jill Colonna
      Jill Colonna says:

      Hehe thanks, Liz. Yes, and I love an excuse that you have to finish them all since they’re best eaten first thing in the morning if they’re made the night before 😉

      Reply
  3. Linda
    Linda says:

    Great to have another oat recipe – and low sugar too. I’m thinking this will be lovely on crisp (or pouring with rain) autumn mornings on Speyside).

    Reply

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