Cranberry Flax Breakfast Cookies Recipe

48 servings, ready in 30 minutes

Position the racks in your oven to divide the oven into thirds and preheat to 350˚F (180˚C). Line two large baking sheets with parchment paper.

In a large mixing bowl, combine bran flakes, rolled oats, flaxseed, cinnamon and SPLENDA® Brown Sugar Blend; stir to combine. Set aside.

In another large mixing bowl, combine applesauce, yogurt, vanilla, egg and skim milk powder; whisk until blended.  Add baking powder and baking soda; mix until combined. Gradually add bran flake mixture to applesauce mixture.  Add dried cranberries, apricots, almonds and sunflower seeds; mix well. Drop by rounded tablespoonfuls onto prepared baking sheets.

Bake for 15 minutes or until golden. Let stand for 5 minutes before removing from pans. Cookies will firm up as they stand. Store loosely covered.


For a hint of chocolate, substitute dried apricots with 1/2 cup (125 mL) chocolate chips.

Nutrient data based on recipe using nonfat plain yogurt.


  • 2 cups (500 mL) coarsely crushed bran flakes
  • 2 cups (500 mL) rolled oats (preferably large flake)
  • 2 tbsp (30 mL) ground flaxseed
  • 1 tbsp (15 mL) ground cinnamon
  • 1/4 cup (60 mL) SPLENDA® Brand Brown Sugar Blend
  • 1 cup (250 mL) unsweetened applesauce
  • 1/2 cup (125 mL) nonfat plain or vanilla yogurt
  • 1 tsp (5 mL) pure vanilla extract
  • 1 large egg
  • 1/2 cup (125 mL) skim milk powder
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 cup (125 mL) dried cranberries
  • 1/4 cup (60 mL) coarsely chopped dried apricots
  • 1/2 cup (125 mL) slivered almonds
  • 1/4 cup (60 mL) sunflower seeds

Nutrition information

per serving
Total Fat 1.50g
Saturated Fat 0.20g
Sodium 0.60mg
Total Carbohydrates 9.0g
Fibre 1.00g
Sugars 4.00g
Protein 2.00g

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