Chocolate Almond Cranberry Breakfast Cookies

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!