Vegan Breakfast Cookies

Cookies for breakfast? Yes please and thank you. I’m actually not a sweets person (100% addicted to salt, the struggle is real) but these cookies are SO good. Not overly sweet (and a little bit salty) and they last for about a week so it’s such an easy on-to-go breakfast in the morning. I never used to eat breakfast, so bad, and now I HAVE to eat in the morning or I am miserable. These are also just a great snack to have during the day if you’re feelin hangry and need a little somethin, somethin. You can add anything too, orange zest, nuts, cherries, whatever you fancy, just throw it in there. Krista and I made this recipe from her blog and it’s seriously one of my favorite things to make now. If you have kids, this is the perfect way to trick them into eating something that’s actually pretty healthy.

Directions

Preheat oven to 350°F. Line baking sheet with parchment paper.
In a large bowl stir together dry ingredients.
In a food processor, combine banana, almond butter, maple syrup, ground flaxseed, coconut oil, & vanilla. Process on high until mixture is smooth. Combine all ingredients in a large bowl and stir in chocolate chips and cranberries.
Make slightly larger than golf ball size balls and flatten each mound of dough with the palm of your hand on the baking sheet.
Bake 12-15 minutes until cookies are cooked through.
Let cool for a few minutes before serving.
You can store in an airtight container for up to a week (these tasted better the next day!).