Grab and go breakfasts don’t get any better than these Cranberry & Coconut Breakfast Cookies. Dense, crunchy, chewy, delicious and bursting with toasty coconut & ruby-red cranberries!
Breakfast is such an important meal, and although I always start the week with good intentions there are always a couple of days when we end up running late and I don’t have time to make myself something to eat before I head out. I am sure you have days like this too, or those when the fruit bowl is empty so you can’t make your smoothie, or you’ve run out of milk and can’t make your oatmeal. It is on these days that a stash of Cranberry & Coconut Breakfast Cookies can come to the rescue.
These Cranberry & Coconut Breakfast Cookies have a dense, crunchy and chewy texture and are flecked with beautiful, ruby-red cranberries. They are dairy free, egg free and gluten-free (if you buy certified gluten-free oats) and can also be made nut free (instructions are given in the recipe). They come together so easily and keep really well in a sealed container for at least a week.
Make a batch at the weekend and you can grab one or two as you run out of the door on the way to work or school. They also make a great lunch box addition, after school snack or mid afternoon pick me up. I’ve even been known to grab a couple for dessert!
Cranberry & Coconut Breakfast Cookies
Ingredients
- 135g | 1.5 cups rolled oats
- 6 tablespoons ground flax seed
- 30g | 1/2 cup unsweetened shredded coconut
- 60g | 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 120mls | 1/2 cup maple syrup
- 8 tablespoons | 1/2 cup cashew butter (you can sub this for almond butter or sunflower seed butter to make this recipe nut free)
- Up to 6 tablespoons water
Instructions
- Preheat oven to 350°F
- Put the cashew butter, maple syrup and coconut oil in a pan and warm gently over a low heat until it becomes smooth and pourable.
- Add all of the dry ingredients to a large bowl.
- Pour the cashew butter mixture into the dry ingredients and stir very well together. If the mixtures is too dry you can now add a little water a tablespoon at a time. You won't need more than 6.
- Now you need to form them into cookie shapes and place on the baking sheet. I packed the mixture tightly into an ice-cream scoop then turned it out, but you can just pick up lumps and squeeze them together hard into balls in your hands if you prefer.
- The mixture is quite difficult to work with and sticky. You need to pack/squeeze the mixture together really well. If you struggle just let it cool completely as it then becomes easier. If they fall apart a little on the tray then just squeeze them together again with your fingers.
- Once you have the balls formed place them on the sheet and squash the tops down with the back of a fork until they are about 1cm thick. Tidy them up again a little if some bits fall off when you do this.
- Bake in the oven for about 15 minutes. They might take a few minutes more or less so keep an eye on them. Take them out when they start going golden brown around the edges and on the bottom.
- Let them cool on the tray then store in an airtight container.
Long time vegan, creator of A Virtual Vegan & author of the book 
Ed says
February 10, 2019 at 10:30 amGreat recipe that is foolproof. Tried after the Super Seedy Power Cookie which was also wonderful. What can I substitute for the coconut oil? I am not vegan or vegetarian but find may such foods are just great.
A Virtual Vegan says
February 10, 2019 at 11:24 amThank you. I’m glad you are enjoying the recipe. I think you could probably just omit the coconut oil actually. This is a really old recipe and if I were to make them now I doubt very much if I would use it.
Lynne Chiandet says
March 16, 2018 at 2:20 pmsorry, didn’t notice you already suggested an ice cream scoop! haha
A Virtual Vegan says
March 16, 2018 at 2:47 pmHa ha, no worries! Ice cream scoops are so handy when making cookies and muffins. I use mine all the time. Glad you enjoyed them!
Jamie says
August 8, 2017 at 8:03 pmI made these for a camping trip and they were a big hit with the whole family. Thanks for a simple, healthy, and delicious recipe!
A Virtual Vegan says
August 8, 2017 at 8:08 pmThat’s so good to hear. I’m glad they were a hit. Hope you enjoyed your camping trip!
Lynne Chiandet says
March 16, 2018 at 2:18 pmThanks for the perfect morning breakfast cookie! Just a tip I tried & it worked really well. Used an ice cream scoop to form the balls. Made the perfect size without any messin around. Just flattened a little with a fork.
J says
October 29, 2016 at 6:19 amIt’s very difficult to read the instructions when these ads get in the way. Any suggestions?
A Virtual Vegan says
October 29, 2016 at 1:35 pmUnfortunately without the ads I could no longer afford to keep my website going. It gets really expensive to manage a website once traffic starts getting high so they are a necessary evil to help with the expense. My ads don’t block the recipes though. Everything is very clear to see on desktop and if you are viewing on mobile you just need to click the ‘read more’ button below the initial write up to see the recipe. Hope that helps :O)
GiGi Eats Celebrities says
February 9, 2016 at 12:09 pmThese would totally have me FLYING OUT OF BED before my alarm clock every morning! ha ha!
A Virtual Vegan says
February 9, 2016 at 11:11 pmHa ha thanks Gigi! Flying out of bed is not something I ever do even if there’s a cookie waiting for me! Lol
Healing Tomato says
February 7, 2016 at 6:54 pmOk, I could get used to eating this for breakfast everyday. Coconut with cranberry is a winning combination. This is a great recipe.
A Virtual Vegan says
February 7, 2016 at 7:08 pmThank you! And yes they are definitely a winning combo :0)
Kathy Hester says
February 7, 2016 at 2:03 pmI love a portable breakfast made with oats!!
A Virtual Vegan says
February 7, 2016 at 7:07 pmPortable breakfasts are great.
Sina @ Vegan Heaven says
February 7, 2016 at 11:50 amThese look so good! And cookies for breakfast sounds amazing! :-)
A Virtual Vegan says
February 7, 2016 at 1:03 pmThanks Sina!
haukehawk says
February 6, 2016 at 2:09 amMY kind of recipe! Simple ingredients, easy to make and scrumptious looking! Excellent cookies :D
A Virtual Vegan says
February 6, 2016 at 6:59 amthank you!
A Virtual Vegan says
February 5, 2016 at 9:21 amWho can say no to cookies at breakfast? lol Your family will love then!
foodhuntersguide says
February 4, 2016 at 7:21 amThey look delicious I could totally eat them for breakfast
A Virtual Vegan says
February 4, 2016 at 7:34 amThank you!
Jenn says
February 3, 2016 at 7:15 pmCookies for breakfast can’t be wrong! Would love to fool the kids with these into thinking they are eating something naughty for breakfast.
A Virtual Vegan says
February 3, 2016 at 7:21 pmThey totally taste naughty too!
athleticavocado says
February 3, 2016 at 6:44 pmI would not be able to pass this cookie up for breakfast! they look divine!
A Virtual Vegan says
February 3, 2016 at 7:21 pmThank you!
Linda @ Veganosity says
February 3, 2016 at 1:47 pmSo much more fun than a bowl of oatmeal! They look great. :)
A Virtual Vegan says
February 3, 2016 at 1:49 pmYes! And they feel like you’re eating something you shouldn’t be…but it’s fine…they’re healthy :0)
The Vegan 8 says
February 3, 2016 at 1:44 pmThese look so amazing and crunchy! Love a good crunchy cookie!
A Virtual Vegan says
February 3, 2016 at 1:46 pmThanks Brandi. They are full of crunch!
veggiesdontbite says
February 3, 2016 at 11:43 amThese look delicious! Any time I see breakfast and cookie I’m in!!
A Virtual Vegan says
February 3, 2016 at 11:49 amI am totally with you there!
Deborah Smikle-Davis (@debsmikdav1) says
February 3, 2016 at 8:31 amThese Cranberry Breakfast Cookies look so delicious. What a great way to make breakfast, easy and delicious! I’m pinning and sharing this!
A Virtual Vegan says
February 3, 2016 at 8:33 amThank you so much! They travel well too so are the perfect ‘on the run’ breakfast!
Strength and Sunshine says
February 2, 2016 at 8:19 amBreakfast is just so important we need cookies to celebrate ;)
A Virtual Vegan says
February 2, 2016 at 8:30 amOh I totally agree! ;0)