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Maple-Glazed Breakfast Cookies With Dried Cranberries and Pepitas

Why not eat cookies for breakfast?
Maple-Glazed Breakfast Cookies With Dried Cranberries and Pepitas
Photo courtesy of West of the Loop

As a mother of two, I knew that my breakfast cookie had to be nutritious and filling. But as a baker, I wanted my cookies to be delicious and eye-catching. I have endeavored to satisfy both of these requirements with this recipe. One of the things I did to pump up the nutritional value of my breakfast cookie, besides using whole wheat flour, is to add wheat germ. To achieve a slightly nutty taste and texture in my breakfast cookies without the nuts, I added pepitas — green pumpkin seeds. The dried cranberries add sweetness and a pop of color. All in all, I think the combination of ingredients in these breakfast cookies will please everyone in your family.

Recipe courtesy of West of the Loop

Ready in
30 m
15 m
(prepare time)
15 m
(cook time)
Calories Per Serving


For the Cookies

  • 1 and 1/2 cups all-purpose flour
  • 1 Cup whole wheat flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Teaspoons cinnamon
  • 2 Tablespoons wheat germ
  • 1 Cup (two sticks) unsalted butter, at room temperature
  • 1 and 1/2 cups brown sugar
  • 2 eggs at room temperature
  • 1 Tablespoon vanilla extract
  • Zest of one orange
  • 2 Cups rolled oats
  • 1/2 Cup dried cranberries
  • 1/2 Cup green pumpkin seeds (pepitas)

For the Glaze

  • 1 Cup powdered sugar, sifted
  • 1/4 Cup maple syrup
  • 1 Tablespoon orange juice


For the Cookies

Preheat oven to 350 F. Line three baking sheets with Silpat or parchment paper.

In a small bowl, whisk together the flours, the baking soda, the salt, the cinnamon and the wheat germ. Set aside.

In the bowl of a standing mixer, cream the butter and brown sugar until light and fluffy, about three minutes. Add the eggs one at a time, the vanilla extract and the orange zest and combine well. Gradually add the flour mixture and combine thoroughly, scraping the sides of the bowl as necessary. Fold in the rolled oats, the dried cranberries and the pepitas.

With damp hands, scoop ping-pong ball sized balls of dough onto the cookie sheets. You should get about nine cookies to a sheet. Flatten the balls gently with a spatula or your hand.

Bake 15-17 minutes until the edges are golden. Cool on a wire rack.

For the Glaze

While the cookies are cooling, make the glaze. In a small bowl, whisk together sifted powdered sugar, maple syrup and orange juice.

Drizzle the glaze on cooled cookies. Allow the glaze to harden before storing cookies.