Cranberry Oatmeal Breakfast Cookie


Serving Size:
1 cookie

    Diet Types:
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 c all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1.5 ounces vanilla whey protein powder
  • 1 cup applesauce
  • 3 cups rolled oats
  • 1/2 cup dried cranberries


  1. Set butter out to soften to room temperature. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. Using an electric mixer, cream together butter and sugar. Add in the egg, flour, protein powder, vanilla extract, cinnamon and salt. Stir to combine.
  3. Add in the applesauce and combine. Fold in the oats and cranberries.
  4. Scoop 1/4 cup scoops of the cookie dough onto the baking sheet. Flatten each cookie slightly.
  5. Bake for 12 to 15 minutes, until cookies are golden brown but still soft.
  6. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely.

Helpful hints

  • Store cookies in an air tight container or wrap individually and freeze until ready to grab for a quick breakfast on the go.
  • Scoop sizes vary for different protein powder brands. Check the label to see weight of one scoop to determine how much to add or use a scale to measure 1.5 ounces.
  • Enjoy breakfast cookies as a snack. Consider making 24 smaller cookies instead of 12.

Nutrients per serving

Calories 238

Protein 6 g

Carbohydrates 31 g

Fat 10 g

Cholesterol 43 mg

Sodium 70 mg

Potassium 124 mg

Phosphorus 99 mg

Calcium 27 mg

Fiber 2.6 g

Kidney and kidney diabetic food choices

  • 1/2 meat
  • 1 starch
  • 1 high-calorie
  • 1 fat

Carbohydrate choices


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