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Chocolate Cranberry Breakfast Cookies – Vegan

Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins

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!

 2 cups (240 g) Graham Flour
 1 teaspoon Baking Soda
 3/4 teaspoon fine Sea Salt
 4 tablespoons (20 g) unsweetened Cocoa Powder
 1/2 cup (125 ml) melted, unrefined Coconut Oil
 5-6 droppers full of Vanilla Stevia Drops
 3/4 cup (125 ml) unsweetened light Coconut Milk
 1/2 cup dried, fruit juice sweetened Cranberries
1

Preheat oven to 350 F with the rack in the middle. Prepare a cookie sheet with parchment or Silpat liner. In a bowl whisk dry ingredients together (excluding cranberries). In another bowl combine wet ingredients. Combine wet and dry ingredients to make a dough. Add cranberries and knead together until well combined. Press some of the cranberries into the tops of the cookie. Bake for 12-14 minutes, remove from oven and transfer cookies to a cooling rack

Notes
2

I put a range for the sweetener so you can decide how sweet you want your breakfast cookies.

Nutrition Facts

Serving Size 22 Cookies