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Cranberry Pistachio Breakfast Cookies

  • Author: Marty Boyd
  • Yield: 20 1x


  • 1½ cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon Chia seeds
  • ½ teaspoon salt
  • ¾ cups coarsely chopped Pistachios
  • ½ cup dried Cranberries
  • 3 very ripe bananas, mashed
  • ¼ cup coconut oil, warm enough to be liquid
  • 1 tablespoon Honey
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°. Combine oats, coconut, Chia, salt, pistachios, and Cranberries. Stir in bananas, oil, honey and vanilla until well combined.
  2. Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
  3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.