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Breakfast Cookies

12 large cookies


High Fibre Vegetarian

Nutritional Facts Per Serving

12.6 g
55.5 g
6.6 g
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Nutritional Facts

Per cookie
  • Amount Per Serving % Daily Value
  • Calories 470
  • Fat 24.5 g 38 %
    • Saturated   7.1 g
    • + Trans 0.5 g 8 %
  • Cholesterol 52 mg
  • Sodium   218 mg 9 %
  • Carbohydrate 55.5 g 19 %
    • Fibre   6.6 g 26 %
    • Sugars   23.4 g
  • Protein 12.6 g
    • Vitamin A 9 %
    • Vitamin C 0 %
    • Calcium 9 %
    • Iron 30 %


Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.

Take 1/4 cup each of the cranberries, pumpkin seeds and sliced almonds and set them in small separate bowls. (You’ll later use these ingredients to decorate the tops of the cookies.)

Place the remaining cranberries, pumpkin seeds and almonds in a large bowl. Add the oats, flour, hemp hearts, ground flax seeds, baking powder, cinnamon and salt and thoroughly mix to combine.

Place the butter, almond butter (or peanut butter) and 2/3 cup honey in a second large bowl, or bowl of your stand mixer fitted with the paddle attachment. Beat until well combined. Beat in the eggs and vanilla. Now mix in the oat mixture until combined.

Moisten your hands with cold water, and then divide the dough into 12 equal (about 1/3 cup each) balls and set six balls on each baking sheet, spacing each ball about 3" apart. Now press each ball into a 1" thick disc. Decorate the top of each cookie with some of the remaining cranberries, pumpkin seeds and sliced almonds, gently pressing them on to help them adhere. 

Bake the cookies, one sheet at a time, for 16 to 18 minutes, or until light golden and cooked through. Remove cookies from the oven and, if desired, drizzle them with honey, to taste. Cool cookies to room temperature, and then store away in a tight-sealing container until ready to enjoy. These cookies also freeze well.

Note: Hemp hearts and ground flax seeds are sold in our Vitamins and More Department. Before using the almond butter, be sure it is well blended.

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