Granola Breakfast Cookies
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!
Servings: 20 cookies
Calories: 134.3kcal
Ingredients
- 2 cups rolled oats
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon or cardamom if you have it
- 1 medium banana mashed (about ½ cup when mashed)
- ¾ cup tahini or other runny nut butter like almond, peanut, or cashew
- ⅓ cup maple syrup
- 1 TBS ground flax or chia seed
- ½ cup dried cranberries or other small dried, fruit, like raisins
- ½ cup roasted pepitas or other small seeds/nuts
- ¼ 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).
Video
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).
Nutrition
Serving: 1cookie | Calories: 134.3kcal | Carbohydrates: 15.9g | Protein: 3.6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 70.6mg | Fiber: 2.4g | Sugar: 6.8g
