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vegan breakfast cookies on a wooden board with cranberries and a white chocolate drizzle

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.