Photo: Molly Mears
Chocolate Almond Cranberry Breakfast Cookies
9 ingredients
10 min + 10 min
17
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
555
Calories
10g
Protein
30g
Fat
62g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Flax Seed | 1 tbsp (10g) ground | 55 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Almond | 1 almond (1.2g) | 7 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes