Photo of Apple-cranberry breakfast cookies by WW

Apple-cranberry breakfast cookies

Total Time
35 min
20 min
15 min
Toss a few of these fruity cookies in your bag for a breakfast on the run. Or enjoy them as a snack with a hot cup of fruit-spiced tea. You'll be able to whip up 30 of them in 35 minutes, and they're super-easy to make. And you can store leftovers in an airtight plastic bag or container in the freezer. We love the combination of brown sugar, applesauce, ground cinnamon, oats, dried apples and cranberries, and walnuts. But you should feel free to use whatever dried fruit and nuts you have on hand. We love making these as the temperatures fall and leaves change color, but you can definitely change things up as the season changes too.



1 tsp

Dark brown sugar

1 cup(s)


2 large egg(s)

Unsweetened applesauce

½ cup(s)

Whole-grain wheat flour

1½ cup(s)

Table salt

½ tsp

Ground cinnamon

½ tsp

Baking soda

1 tsp

Uncooked quick oats

1½ cup(s)

Dried apple

½ cup(s), chopped

Dried cranberries

½ cup(s)

Chopped walnuts

½ cup(s)

Butter-flavor cooking spray

1 spray(s)


  1. Preheat oven to 350°F.
  2. Combine margarine and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.
  3. In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.
  4. Line cookie sheet with parchment paper or coat with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.
  5. Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Yields 1 cookie per serving.