Cranberry Chocolate Chip Breakfast Cookies

Preheat oven to 350ºF. Spread walnuts and almonds onto baking sheet (over parchment paper if you have it). Toast nuts for 8 minutes, stirring halfway.

Place toasted nuts in the food processor and process until smooth, up to 5 minutes. Add honey, vanilla, egg, baking soda, cinnamon and salt to processor and blend until well combined, about 2 minutes.

Transfer mixture to a medium bowl. Fold in cranberries, chocolate chips, chia seeds and oats. Use a small spoon or cookie scoop and roll portions of dough into balls. Place on cookie sheet with parchment paper, then lightly flatten with the palm of your hand.

Bake for 8 minutes or until edges are slightly golden brown. Cool on cookie sheet for 10 minutes before eating.