Cranberry Almond Breakfast Cookies (Easy Vegan Morning Treat)

These breakfast cookies came together one quiet morning when I was craving the comfort of oats but didn’t feel like making a bowl of oatmeal. I glanced through my pantry and found just enough ingredients — oats, almond butter, cranberries, and a handful of basics — to create something special. The result was a batch of soft, slightly chewy cookies that taste like a warm morning hug in cookie form. They’re naturally sweet, hearty, and perfect with a cup of coffee or tea.

Sometimes the best recipes are born out of simplicity. One morning, I woke up with a craving for oats — but I didn’t want a bowl of oatmeal, and I didn’t feel like baking muffins either. I wanted something I could hold in my hand while sipping my coffee, something cozy but not fussy. So, I grabbed what I had on hand: dry oats, a little flour, almond butter, brown sugar, and a few leftover cranberries.

Mixing everything together felt like a little kitchen adventure — one of those moments where you just go with what you’ve got and somehow end up with something even better.

When these came out of the oven, my kitchen smelled sweet and nutty, and the cookies were soft, golden, and full of chewy cranberry bits. They taste like a cross between an oatmeal cookie and a breakfast bar — just enough sweetness to feel like a treat, but hearty enough to keep you satisfied through the morning.

Ingredients

1 cup Dry Oats (gluten free oats work too)

1/2 cup All-Purpose Flour

1/4 cup Brown Sugar, packed

1/4 cup Almond Butter (or Peanut Butter)

1–2 Tablespoons Chia Seeds

1/2 cup Dried Cranberries (or Raisins)

1/2 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Cinnamon (optional but nice if you have it)

2–3 Tablespoons Plant Milk (to bring the dough together)

1 tsp Vanilla Extract

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, combine oats, flour, sugar, chia seeds, salt, and cinnamon.

Add almond butter and 2 Tbsp milk. Stir until the dough comes together — add a touch more liquid if needed until slightly sticky but firm.

Fold in cranberries.

Scoop 2 Tbsp portions, shape into cookies, and flatten slightly (they don’t spread much).

Bake for 12–15 minutes, or until lightly golden on the edges.

Let cool for 10 minutes — they firm up as they cool.

Optional Add-Ins (if you happen to have any):

A mashed banana (for extra sweetness and softness), use less milk if adding

A handful of chopped nuts for crunch

Makes: 8–10 cookies

Cost: $1.59 per batch

Cost per cookie: roughly $0.16–$0.20 each