Chocolate Almond Cranberry Breakfast Cookies
Prep time
Cook time
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A healthy, all natural, gluten free, vegan chocolate oatmeal cookie that is slightly crunchy on the outside, soft in the middle and made with almond nut butter and cranberries.
Serves: 17 Large cookies
  • ½ cup almond milk, unsweetened
  • ⅓ cup almond nut butter
  • 1 tbsp. unsweetened cocoa powder
  • 2 tbsp.maple syrup
  • ½ tsp. stevia
  • ½ tsp. almond extract
  • 1½ cups rolled oats (I used gluten free)
  • 2 tbsp. ground flax seed
  • ½ cup cranberries
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper.
  3. In a large add almond milk, almond nut butter,cocoa powder, maple syrup, stevia,and almond extract. Mix until thoroughly combined.
  4. Stir in oats, flax seed, and cranberries.
  5. Firmly scoop batter about 1" apart onto prepared baking sheet.
  6. Bake for 10-12 minutes, until lightly golden on the bottom.
  7. Allow cookies to sit on cookie sheet for a few minutes until they are set enough to move to cooling racks.
  8. Note: How you shape your cookies, that is how they will stay when you bake them!
Calories per cookie: 60, Fat: 1.8, Cholesterol: 0, Sodium: 4, Potassium: 31, Carbs: 10, Fiber: 1.5, Sugar: 4, Protein: 2
Nutrition Information
Serving size: 1 cookie
Recipe by Peanut Butter and Peppers at