Cranberry Almond Vegan Breakfast Cookies

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These delicious cranberry almond breakfast cookies are completely vegan and refined sugar free. Nutritious and flavourful, these vegan breakfast cookies can also be adapted to whatever you have in the cupboard, making them the perfect make-ahead breakfast for busy weeks.

vegan breakfast cookies with cranberries on a wire rack with a white napkin underneath

So 2020 really started off with a bang in the NSK household. After a lovely Christmas holiday and a trip to Amsterdam for Chris’ 30th birthday, we both contracted some form of the flu/bronchitis.

The first weekend of this year and a few days following, I was OUT. Down for the count. High fever, painful chesty cough, stuffed up nose, no appetite. I basically spent the first week of 2020 in bed. I was not amused.

Thankfully, we’re both feeling loads better now. Aside from a lingering cough and getting tired quite easily, I’m basically back to my normal routine now. Thank God, because I was seriously going stir-crazy not being able to leave the house or work.

What can I say? I love my job!

And you know what else I love? These naturally sweetened Cranberry Almond Vegan Breakfast Cookies! I’m starting off this year the way I intend for it to continue: by eating cookies for ALL THE MEALS.

You with me, friend?

dairy-free breakfast cookies with cranberries, pumpkin seeds, and white chocolate drizzle on a grey background

Why these cookies are good for breakfast

These vegan breakfast cookies make the perfect grab n’ go breakfast when you’re rushing to get out the door. If you’re someone who struggles to eat a balanced breakfast every morning, these babies will save your sweet tushy.

Used to grabbing a granola bar? Swap it out with one of these Cranberry Almond Vegan Breakfast Cookies! Not only will you be reducing your plastic usage by making your own, but they’re also far lower in sugar than your usual granola bar or flapjack and will keep you going longer.

They’re packed with protein and fibre from the rolled oats, chia seeds, and whole wheat flour. The cranberries help boost your immune system (something we all need this time of year, amiright?), and the pumpkin seeds can improve your heart health.

Not to mention they taste spectacular with a hot cup of coffee!

three cranberry almond vegan breakfast cookies on a dark baking tray with cranberries and pumpkin seeds scattered around.

What makes these breakfast cookies vegan

This recipe is very similar to my Apple Crumble Cookies, except I swapped out the egg white for a chia egg. If you don’t have chia on hand, you could also use a flax egg.

Other ingredients that make these breakfast cookies vegan are coconut oil and agave nectar. Instead of traditional butter, we’re using coconut oil as our fat in these cookies and agave nectar as our natural sweetener instead of honey.

Because it’s Veganuary and you might be participating, I wanted to make sure that everyone could enjoy these breakfast cookies this month!

A vegan breakfast cookie with a bite taken out of it on a grey wooden background.

A few tips for making this recipe perfectly

Mix and match your favourite flavours! I LOVE the flavour combo of the dried cranberries, almond extract, and pumpkin seeds in these Cranberry Almond Vegan Breakfast Cookies, but you could easily use your own combination of nuts, seeds, and dried fruit to suit what you have in your pantry. Get creative and choose your own taste adventure!

If you’re not vegan, you can sub honey for the agave nectar. I wouldn’t use maple syrup as it isn’t sticky enough to bind the cookies. Similarly, you could sub an egg white for the chia egg if you’re not vegan.

Use rolled oats or jumbo oats for these cookies for optimum chew. Porridge oats are ground too fine for this recipe and don’t provide the right texture. My favourite oats for baking are Flahavan’s Jumbo Oats.

If you find the flavour of almond extract overpowering, you can reduce the amount used from ½ teaspoon to ¼ teaspoon. I prefer it with the full amount, but some of my testers preferred a reduced amount.

Having trouble shaping these vegan breakfast cookies? Your kitchen or hands might be too warm. Try cooling your hands under cold water before shaping the cookies, or you can refrigerate the dough for 20 minutes before rolling the dough balls or use a cookie scoop.

Feel free to swap the dairy-free white chocolate for dairy-free dark chocolate or leave it off completely for super healthy breakfast cookies.

These vegan breakfast cookies are naturally sweetened with agave nectar and packed with protein and the punchy flavours of cranberry and almond. Perfect for a weekday breakfast on the go! Get the recipe at

Looking for more refined sugar free vegan desserts?

Vegan Pumpkin Spice Cake
Frozen Margarita Tart
Rhubarb and Custard Protein Truffles
Watermelon Rosé Sorbet

If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love these Cranberry Almond Vegan Breakfast Cookies by leaving a comment and rating below!

vegan breakfast cookies on a wooden board with cranberries and a white chocolate drizzle
5 from 6 votes

Cranberry Almond Vegan Breakfast Cookies

Nutritious and flavourful, these cranberry almond vegan breakfast cookies are naturally sweetened with agave nectar and perfect for busy weekday mornings.

Category Breakfast, Cookies, Snacks
Cuisine American, British
Keyword breakfast cookies, vegan breakfast cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serves 9
Author Amanda | Naturally Sweet Kitchen


  • 70 g unrefined coconut oil room temperature
  • 90 ml agave nectar
  • 1 chia egg see notes
  • ½ tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 90 g rolled oats
  • 50 g whole wheat flour
  • ½ tsp fine sea salt
  • ½ tsp baking powder
  • 60 g dried cranberries
  • 30 g pumpkin seeds
  • 25 g melted dairy-free white chocolate optional


  1. Preheat the oven to 190ºC (375ºF) and line a cookie sheet with a silicone mat or non-stick paper.
  2. In a large bowl, whisk together the coconut oil and agave nectar until emulsified. Add the chia egg, vanilla, and almond extract and whisk to combine.
  3. Tip in the oats, flour, salt, and baking powder and mix into the wet ingredients until all the flour disappears. Fold in the cranberries and pumpkin seeds.
  4. Divide the mixture evenly into 9-10 portions – they should be about 2 tablespoons in size. Roll the portions into balls and place on the baking tray, making sure there’s room between them. Gently press the cookies down slightly to flatten.
  5. Bake the cookies for 12-14 minutes until they appear dry on top and golden on the bottom. Remove them from the oven and allow them to cool on the tray for 5 minutes, then remove to a wire rack to finish cooling completely.
  6. Once the cookies are cooled, drizzle with the optional melted dairy-free white chocolate.


  • To make a chia egg, combine 1 tbsp chia seeds with 2 ½ tbsp water. Mix together and allow to set for 5 minutes, or until the mixture blooms into a jelly.
  • These cookies will keep sealed in an airtight container at room temperature for up to 5 days.

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      1. Hi Lorraine, I don’t provide calorie or carb counts on my recipes intentionally because I encourage intuitive eating and a balanced 80/20 lifestyle over stressing about counting. You can read more about my ethos here. If you’d like to input the information into one of the many online calculators available, of course you’re more than welcome to.

  1. These are huge hit in my house. The family inhaled the first batch so an absolute repeat recipe. Thanks, great addition to the breakfast and lunch around here.

  2. I made these with dried apricots chopped small and they were wonderful. Your video on making these with alternate fruits inspired me to branch out. Thanks so much, this is a great recipe and so fast and easy.

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