Lemon Cranberry Breakfast Cookies

Posted on November 2, 2011


Single, decadent, fruity, fresh

Today’s breakfast cookie is my mama’s favorite. She likes anything fresh, fruity, and light. These little breakfast delights embody all three. The lemon is fresh, the cranberry adds fruity, and the consistency is light. Are you ready to be enchanted?

Could I be healthy? Eat me and find out.

Lemon Cranberry Breakfast Cookies


  • 2 1/2 cups of flour (you can use 1 cup of whole wheat flour and 1 1/2 cups of white flour to be healthier)
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/3 cup of white sugar
  • 1/3 cup of brown sugar
  • 6 tablespoons of vegetable oil
  • 1/3 cup of vegan lemon curd
  • 2/3 cup of unsweetened coconut milk (you can use almond milk, soy milk, your milk substitute)
  • 1/2 cup of dried cranberries
  • 1/3 cup of crushed walnuts (optional)
  • lemon zest (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mix all the dry ingredients together – the flour, baking powder, salt, and sugar. Don’t mix the cranberries or optional walnuts and lemon zest at this time.

Slowly add the wet ingredients in this order: unsweetened coconut milk (or your milk substitute), vegetable oil, then lemon curd.

Lemon and cranberry with a good attitude

Now add your chunky ingredients to the mix: dried cranberries, crushed walnuts, and lemon zest. Mix it well.

With a tablespoon, measure out some healthy globs (that’s the scientific term) of dough and space them out on a baking sheet with sides. Bake for 20 minutes or until golden around the edges.

Woooo! Leave them on the baking sheet for 5 minutes, then remove and place on a cooling rack.

Single, decadent, fruity, fresh

Now bask in the glory of these fruity decadent delights.