Vegan Breakfast Cookies with Cranberries and Walnuts

These vegan breakfast cookies are soft, chewy, and packed with flavor. They're made with rolled oats, mashed banana, maple syrup, almond butter, cranberries, walnuts, vanilla extract, and cinnamon. They're the perfect way to start your day!

I've always been a fan of breakfast cookies, but I've never been able to find a vegan recipe that I really loved. They were always either too dry, too crumbly, or too bland. So I decided to create my own recipe, and these vegan breakfast cookies are the result. They're soft, chewy, and packed with flavor. They're the perfect way to start your day!

Prep time: 10 | Cook time: 15 | Serves: 12

Ingredients

• 2 cups rolled oats
• 1 cup mashed banana
• 1/2 cup maple syrup
• 1/4 cup almond butter
• 1/4 cup chopped cranberries
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the oats, mashed banana, maple syrup, almond butter, cranberries, walnuts, vanilla extract, and cinnamon.
4. Stir until well combined.
5. Drop the dough by rounded tablespoons onto the prepared baking sheet.
6. Bake for 12-15 minutes, or until the cookies are golden brown and set.
7. Let the cookies cool for a few minutes before enjoying.

Why It Works

• The rolled oats provide a hearty base for the cookies.
• The mashed banana adds moisture and sweetness.
• The maple syrup adds a touch of sweetness and flavor.
• The almond butter adds richness and creaminess.
• The cranberries add a tart and tangy flavor.
• The walnuts add a bit of crunch.
• The vanilla extract and cinnamon add a touch of warmth and spice.