Easy Flourless Granola Cookies
User Reviews
4.8
Easy Flourless Granola Cookies
Description
The recipe uses cashew and almond butters mixed with maple syrup to form a smooth base. Baking soda, sea salt, and coconut sugar are blended in for leavening, seasoning, and sweetness. Rolled oats, chia seeds, chopped nuts, and dried fruit are added last for texture and flavor.
Shaping the dough into thick, flattened rounds keeps the cookies dense and chewy, as they do not spread much during baking. The cookies bake for 12 to 15 minutes until edges turn golden while the tops remain pale and firm, providing a satisfying chew without crumbliness.
They can be enjoyed fresh or stored in an airtight container at room temperature for up to 3 days. These cookies are a wholesome snack with natural ingredients, offering a balance of nutty, sweet, and fruity notes. They pair well with dairy-free milk alternatives for a comforting treat.
Ingredients
- 1/4 cup cashew butter (or another nut or seed butter)
- 1/4 cup almond butter (or another nut or seed butter)
- 1/3 cup maple syrup
- 1/4 tsp baking soda
- 1/2 tsp salt sea salt
- 1 Tbsp coconut sugar
- 1 cup rolled oats (gluten-free as needed)
- 1 Tbsp chia seeds
- 1/2 cup nuts we used almonds, chopped
- 1/3 cup dried fruit (we used unsweetened tart dried cherries)
Instructions
- Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- In a medium bowl, combine cashew butter, almond butter, and maple syrup and mix until smooth and thoroughly combined. Add baking soda, salt, and coconut sugar and mix.
- Next add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl. Stir well to evenly distribute ingredients.
- Using a 1/4-cup cookie scoop or two large spoons, scoop out dough, place dough in your hands, and press slightly between your hands to make a thick, flat cookie about 2 inches in diameter. Place cookies on the prepared baking sheet — they will not spread much, so it’s okay if they are close together.
- Bake for 12-15 minutes until the edges begin to turn golden brown and the tops of the cookies are pale and firm. Let cool slightly before enjoying. They’re delicious with a glass of dairy-free milk!
- Let cool completely before storing in an airtight container at room temperature for up to 3 days or in the freezer up to 1 month.
Notes
- Nutrition information provided is an estimate using unsweetened tart dried cherries.
- Ensure oats are gluten-free if maintaining a gluten-free diet.
- Press dough firmly into thick, flat rounds to achieve chewy texture as cookies will not spread much during baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(Cookies)
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 178 | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4.9g | 10% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 5.8g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 152mg | 6% |
| Potassium | 177mg | 4% |
| Fiber | 2.7g | 11% |
| Sugar | 9.1g | 18% |
| Vitamin A | 77.6IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 61.3mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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