Name: Cranberry Almond Breakfast Cookies
Cook time: 20 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water); 1 banana, smashed; ½ cup No Sugar Added SunButter; ½ cup pure maple syrup; 1 cup gluten-free old fashioned rolled oats; ¾ cup gluten-free oat flour; ½ tsp ground cinnamon; ½ tsp baking powder; ½ cup dried cranberries; ½ cup slivered almonds

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Breakfast cookies made with oatmeal, SunButter, dried cranberries, and slivered almonds. Bake them in advance and grab for an easy breakfast!

It’s been stupid hot here in Virginia for the past few weeks.

Every day the forecast threatens 100 degrees with a chance of thunderstorms that fail to break the blanket of heat.

My daily power walks have become more of a mosey as I try to keep cool but still see the great outdoors.

So, how are you doing?

I know it’s been a while since I posted so I wanted to check in.

I’ve been OK.

Content on the blog has taken a bit of a backseat as I focus on new projects and big picture goals.

(More to come on this soon!)

And then there’s the ever present backdrop of life in a post-quarantine but not post-pandemic world.

Honestly, I have no idea how to navigate this new normal and not much desire to try.

So, instead, I stay home and make Cranberry Almond Breakfast Cookies.

Won’t you join me?

Vegan Cookies for Breakfast

So, cookies for breakfast.

If you’re thinking, Lauren, if it’s so darn hot, why are you turning on the oven to bake?

Well, these cookies are well worth the sweaty sacrifice.

They’re hearty, plump, and perfectly sweetened with maple syrup.

And they’ve got tons of texture thanks to oats, nuts, and dried cranberries.

What You Need to Make Cranberry Almond Breakfast Cookies

Here’s what you need:

flax egg
banana
No Sugar Added SunButter
pure maple syrup
gluten-free old fashioned rolled oats
gluten-free oat flour
ground cinnamon
baking soda
dried cranberries
slivered almonds

That’s it!

How to Make Cranberry Almond Breakfast Cookies

All you need to do is mix up a simple one bowl batter.

Fold in the almonds and cranberries and mix until just combined.

The addition of No Sugar Added SunButter makes the recipe super creamy without any added oils.

If you don’t have SunButter on hand you can use any nut or seed butter in its place.

However, I’m partial to the neutral creamy flavor of roasted sunflower seeds in this recipe.

How To Get the Best Cookie Size

The trick to these cookies is getting the size right!

I recommend using a 1/4″ measuring scoop to achieve the best cookie size.

You want these cookies to be larger than your average cookie, since they’re fueling you for the day.

Scoop the batter onto the baking sheet let the dough spread naturally without shaping.

Before baking, you can sprinkle some more slivered almonds and dried cranberries on top.

The cookies bake quickly in under 30 minutes.

You know they’re done when the bottoms are golden brown and cookies are firm to the touch.

Allow them to cool slightly before enjoying!

How to Serve Cranberry Almond Breakfast Cookies

Enjoy these Cranberry Almond Breakfast Cookies as a hearty compact breakfast.

They’re perfect to prepare in advance for healthy breakfast on the go.

Make a batch on Sunday and store them in the fridge all week long for easy grab-and-go breakfasts and snacks.

Enjoy them chilled straight from the fridge or re-heated in the microwave.

I love mine with a matcha latte or a tall glass of almond milk.

Enjoy!

More Breakfast Cookies

I Want to Hear From You

If you make this Cranberry Almond Breakfast Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren