Description
These Granola Breakfast cookies are a healthy way to start the day with dessert! Made totally gluten-free, vegan, and with natural sweeteners, they’re satisfying and full of plant-powered protein. Easily customized!
Ingredients
Scale
- 2 cups rolled oats
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon (or cardamom if you have it)
- 1 medium banana, mashed (about 1/2 cup when mashed)
- 3/4 cup tahini, or other runny nut butter like almond, peanut, or cashew
- 1/3 cup maple syrup
- 1 TBS ground flax (or chia seed)
- 1/2 cup dried cranberries (or other small dried, fruit, like raisins)
- 1/2 cup roasted pepitas, or other small seeds/nuts
- 1/4 cup candied ginger (chopped) or chocolate chips
Instructions
- In a small bowl, combine rolled oats, baking powder, sea salt, and cinnamon. Preheat the oven to 350 degrees F.
- In a large bowl, combine, mashed banana, tahini, maple syrup, ground flax, dried cranberries, pepitas, and candied ginger.
- Add dry ingredients to the bowl with the wet ingredients and mix until no dry spots remain.
- Drop cookies in large tablespoons onto a silicone or parchment-lined baking sheet. They will not spread much when baking, so it’s OK if they are close together. Press down on each cookie slightly to flatten into an even round. Bake for 15-18 minutes, or until they begin to brown. Remove from the oven and let cool for a few minutes on the baking sheet (they will firm up a bit more while cooling).
Notes
I recommend storing these in a covered container on the counter for up to 4 days. They will soften if stored in plastic (not a bad thing).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 134.3 calories
- Sugar: 6.8 grams
- Sodium: 70.6 milligrams
- Fat: 7 grams
- Saturated Fat: 1 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 15.9 grams
- Fiber: 2.4 grams
- Protein: 3.6 grams
- Cholesterol: 0 milligrams