A hearty, protein-packed vegan cookie, perfect for breakfast. Grab and go.

Prep Time15

Cook Time16

Total Time31

Servings:

Vegan

Breakfast, Cookies and Squares

Cashew and Cranberry Breakfast Cookies - vegan and make-ahead breakfast cookie. Stash in the freezer for quick breakfast on busy mornings

breakfast cookies packed with cashew and cranberry and chia seeds on on a baking try

It's stereotypical, I realize, and probably not a shock to you -- I'm the main shopper in our family. And I shop a lot. The checkout girls at the local Foodland are kind enough to pretend they didn't see me already this week, or earlier today even - on average I'm at the store 4 times a week. Mostly because I am forgetful, or found a recipe that I just must try right now, and because I make plans but then don't follow them and need to head back to get something else....

The point of this... to avoid walking into the same store, a third time, on the same weekend meant I had to modify one of my favourite breakfast cookie recipes with what I had on hand. And honestly, these are really not even close to the same, but I'm pretty happy with the results.

I mean, I just wanted a breakfast cookie...

cashew and cranberry big breakfast cookies on a baking try

Because cookies at breakfast is awesome. And life is busy and running out the door with a bowl of cereal in hand doesn't work very well on the commute. So, that too.

This recipe makes 8 cookies. Approximately 300 calories each, 8 grams of protein and 5 grams of fibre - per cookie. I like having these stashed in the freezer for crazy days. Perfect for handing out to the kids on the way to soccer practice. I used Nature's Path Qia cereal in this recipe. It's a blend of chia, buckwheat and hemp seeds. It adds a little crunch. (I like having the stuff around to sprinkle on oatmeal or yogurt for the not so crazy days). You can use plain chia or plain hemp seeds if you want to.

A couple of notes about the recipe.

I used coconut oil here and I haven't tried using something else. I think the coconut oil is necessary to help things stick together after these guys cool. Butter or vegan margarine would be an option. (On a side note - totally unimportant side note - recently I've learned that coconut oil is incredibly easy to work with in the summer when the air conditioning is not working. It scoops! Which is totalling making up for the fact that I am hot and my hair is frizzy from the humidity. Okay no, not really.)
These are not nut-free, but if you need nut-free for the kid's school or because of allergies, swap the cashews for toasted and salted pumpkin seeds.
I like to keep these in the freezer for quick grab and go breakfasts. We will eat them still frozen (don't judge). Just make sure they are completely cool before you wrap each cookie individually in plastic wrap and stash in the freezer.
I used Qia cereal here, you can use straight-up chia seeds - but i would reduce the amount to 2 tablespoons.

📖 Recipe

Average rating: 5 stars

Cashew and Cranberry Breakfast Cookies

A hearty, protein-packed vegan cookie, perfect for breakfast. Grab and go.

Prep Time15

Cook Time16

Total Time31

Servings:

Ingredients

2 Tablespoons ground flax seed
¼ cup water
1 cup whole wheat flour
1 teaspoon baking soda
½ cup rolled oats
¼ cup dextrose use white sugar if you don't have dextrose
¼ cup brown sugar
2 teaspoons cinnamon
½ cup melted coconut oil or other light tasteless oil
1 teaspoon vanilla extract
¼ cup sunflower seeds
¼ cup dried cranberries
¼ cup golden raisins
½ cup roasted cashews
3 heaping Tablespoons Qia seeds or chia seeds

Instructions

Preheat oven to 350 degrees.
In a small bowl combine ground flax with ¼ cup of water. Whisk together, set aside.
Meanwhile, in a large bowl combine dry ingredients - flour through cinnamon.
Add oil and vanilla to the flax mixture. Whisk until creamy.
Stir wet ingredients into flour mixture. Stir to just combine, then add remaining ingredients: dried fruit, seeds, nuts and Qia. Batter will be stiff and thick.
Using your hands, shape dough into 8 cookies. You will have to press it together to form large flat cookies. Push any loose nuts and fruit into the tops of the cookies.
Bake at 350 for 16-18 minutes or until starting to brown around the edges and the bottoms. Allow to cool on the baking tray about 10 minutes before moving to a cooling rack.
Once completely cooled, wrap individual cookies in plastic wrap for storage in the freezer.

Trish | The infinebalance Food Blog

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