Let’s face it, who doesn’t want to come home to a nice plate of home baked granola cookies. I tend to make them to serve with afternoon or mid morning ‘elevenses‘ cup of tea for family and friends. They also work nicely as a breakfast cookie or, for that matter, an anytime snack.
This my classic recipe for vegan granola cookies.
These cookies are vegan, so that means they work for people who eat a plant-based diet. You’ll also be please to know if you use gluten-free oats that they are also gluten-free.
If you have kids or grandchildren, then they absolutely love making granola cookies at home, especially since the dough is super squidgy!
What do you use to bind vegan granola cookies?
We are not using eggs or butter in this recipe. No need at all. Instead I am using coconut oil, tahini and maple syrup to bind.
Easy sqidgy granola cookie dough that you squash down
This recipe couldn’t be easier. You will basically create a super squidgy batter when everything has been mixed together. After which you’ll simply dollop a spoonful of your vegan granola cookie dough on the parchment paper lined baking tray. And then you’ll squish it down into a cookie shape.
This means there is no rolling involved. Easy or what!
‘You will get a squidy sort of cookie dough.’
‘Squash down your cookie dough – no rolling needed’
A healthy sweetner for granola cookies
I am using maple syrup to make these cookies.
Maple syrup my first choice as a sweetner because I like the deep caramel taste. Also, considering how sweet it is, it hasn’t been stripped of it’s nutritional goodness.
Alternatives to maple syrup?
You can use any syrup sweetener for this recipe.
Other good options for granola cookies are mollasses, coconut nectar syrup, rice syrup, date syrup or agave syrup.
If you are not vegan then you could use honey (although I have never tried this).
What can I use instead of tahini?
Tahini is a paste made from sesame seeds. It is actually an essential ingredient in hummus. In this recipe tahini is used as a binder. You can’t really taste it.
You may however not have tahini to hand for your granola cookies, or perhaps you don’t even like it. So is there anything else you can use instead of tahini?
Peanut butter, almond butter and cashew nut butter all work well as an alternative to tahini.
Vegan granola cookie recipe
A delicious and easy vegan cookie recipe. Made gluten-free, by using pure oats. Naturally sweetened by maple syrup.
Ingredients
- 125g (1½ cups) oats
- 40g (5 tablespoons) ground almonds
- 30g (a small handful) raisins
- 1 heaped teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 tablespoons maple syrup
- 2 tablespoons tahini
- ½ teaspoon almond extract
- 75ml (5 tablespoons) coconut oil
Instructions
- The first thing to do is to pre-heat your oven. Turn it to around 180C (350F) on an electric fan oven. 190C is the equivalent on a non-fan oven. Gas mark 5 if you are using gas.
- Grind your oats with a blender or food processor. They don't have to be perfectly flour-like. Rustic is fine.
- If your almonds are not already ground then grind them with a blender. It's fine if they are a little bit rustic too.
- Add your ground oats and almonds to a mixing bowl along with the raisins, cinnamon and nutmeg. Give them a quick mix.
- If your coconut oil is not melted already then melt it using hot water in a pan.
- Add your maple syrup, tahini, almond extract and coconut oil to the mixing bowl along with the dry ingredients.
- Mix everything together until all ingredients are evenly combined.
- Line a baking tray with parchment paper or baking paper.
- Take a dollop of your cookie dough mixture and put it on the parchment paper lined tray...
- Squash it down into a cookie shape...
- Once you have used up all of the cookie dough and made your cookies shapes, put the tray into your pre-heated oven.
- Each oven varies, but generally it should take about 12 minutes to bake your cookies. They should start to tan on top, but only slightly.
- Be careful when you first take your cookies out of the oven as they are often fragile when hot. However, they will quickly firm up as soon as they start to cool down.
- Transfer your cookies onto a cooling rack as soon as it is safe to move them.
- You can enjoy your cookies immediately. Alternatively you can put them in a container and they will last a few days.
Notes
Swapping ingredients...
Almond extract or essence: If you don't have this just leave it out or use vanilla instead.
Maple syrup: you can use any syrup instead of maple.
Tahini swap: use peanut butter or almond butter instead.
Pin vegan granola cookies recipe for later…
Scottish oatcake recipe…
Two ingredient oat wraps recipe…
Saw your post on reddit! These look nice and easy too. I’ve looking for ways to use tahini so I like that this has some. Instant of blending the oats, could I use quick/instant oats or would that not be small enough? Thank you!
Hi Alaina,
It’s lovely to hear from you 🙂 Yes quick or instant oats would work fine without blending actually.I sometimes use them myself in that way.
Enjoy x