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Chocolate Almond Cranberry Breakfast Cookies

by on November 10, 2013 in Cookies, Desserts November 10, 2013 CookiesDesserts
See post on Jen @ Peanut Butter and Peppers’s site!
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Level: Easy

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Description

A healthy, all-natural, gluten-free, vegan chocolate oatmeal cookie that is slightly crunchy on the outside, soft in the middle and made with almond nut butter and cranberries.

Ingredients

  • ½ cups Almond Milk (unsweetened)
  • ⅓ cups Almond Nut Butter
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 2 Tablespoons Maple Syrup
  • ½ teaspoons Stevia
  • ½ teaspoons Almond Extract
  • 1-½ cup Rolled Oats (I Used Gluten Free)
  • 2 Tablespoons Ground Flax Seed
  • ½ cups Cranberries, Dried

Preparation

Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a large bowl add almond milk, almond nut butter, cocoa powder, maple syrup, stevia and almond extract. Mix until thoroughly combined.

Stir in oats, flax seed and cranberries.

Use your preferred size cookie scoop and scoop out the batter, pressing each into a ball. Place each ball about 1″ apart on the prepared baking sheet.

Bake for 10-12 minutes, until lightly golden on the bottom. Remove pan from oven and set it on a rack.

Allow cookies to sit on cookie sheet for a few minutes until they are set enough to move to cooling racks.

Note: However you shape your cookies is how they will stay when you bake them!

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