Baked Sweets and Treats

Chocolate Cranberry Breakfast Cookies – Vegan


Cookies for breakfast? Sure! Why not. Especially when they are filled with great for you ingredients.

Bake a batch of these in a jiffy. Pour a glass of milk, brew a steamy pot of coffee & enjoy!


Chocolate Cranberry Breakfast Cookies | vegan recipe on

Life is so busy right now…isn’t it?

What a great way to give yourself and your family a guilt free treat with cookies for breakfast.

My kids love to dunk these in a chilled glass of milk…


Chocolate Cranberry Breakfast Cookies | vegan recipe on

Don’t forget big & plump dried cranberries.


Chocolate Cranberry Breakfast Cookies | vegan recipe on

If you are as in love with the idea of breakfast cookies as I am  ~ you will need to check out my recipes for Lemon Ricotta Breakfast Cookies, Apple Oatmeal Breakfast Cookies (both of those recipes are gluten free.)

For a unique twist you can also make Breakfast Cookie French Toast.


Chocolate Cranberry Breakfast Cookies | vegan recipe on

Trust me on that one. It is worth the experiment!


Chocolate Cranberry Breakfast Cookies | vegan recipe on

Most of the cookies on my recipes page are suitable for the first meal of the day.

Some are vegan, some are gluten free. Most are free of refined sugars too.

Do you have a favorite recipe for a handheld breakfast? Feel free to attach a link in your comment.


For Recipe Details Click Here


Breakfast Cookies Recipe Links


~ Marla Meridith

Join the Conversation

29 thoughts on “Chocolate Cranberry Breakfast Cookies – Vegan

  1. Marla I’m loving the looks of these! Graham flour – I need to get some b/c there are other recipes I’ve seen that use it and I just want it. The fact that you were also able to keep them vegan is so impressive. Cookie baking without eggs or butter can be tricky! You nailed it!

    1. Thanks Averie! I am really loving the graham flour lately. It is whole wheat based, but it has a much more mild flavor than whole wheat flour. A finer texture too! You will be happy when you get your hands on some 🙂

  2. I want to make these for Christmas morning, do you think I could easily swap out the flour to make them gluten-free? my mom’s gluten-free and I want her to be able to have some. will it ruin the flavor combos or texture?

    1. Kristin, I have not tested these cookies with GF flours. I am in love with oat flour though.
      How about trying that with the same ratios? I hope it works….let me know if it does. I have not tried those gluten free baking blended flours either, so I cannot speak for those.

  3. I made these, and they didn’t turn out as expected. However, I used So Delicious coconut milk (the shelf sustainable, milk alternative), not the canned version you’ve linked to. I’m wondering if the canned coconut milk is heavier and creamier, which may help with the dry texture I ended up with? Any thoughts?

    1. Amanda, when I bake it is always the canned (yes heavier) version of coconut milk. The So Delicious would have yielded the results you had. I recommend you try this again with the light unsweetened canned coconut milk 🙂