I skip the processed store bought granola bars and make a batch of Vegan Granola Cookies instead. They are loaded with hearty oats, bananas, coconut, dried fruit, and nuts and are super easy to make. They taste delicious and are more healthy than commercially made ones.
I like a sweet treat every so often. Truthfully, I like a sweet treat every day.
When I want a snack that is more nutritious than a thick slice of pound cake or a fudgy brownie, I whip up these healthy Vegan Oatmeal Cookies. The granola bar inspired cookies are perfect for a quick breakfast, an afternoon snack, or to tuck in a backpack for a treat while on the go.
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Ingredients for granola cookies
Most of the ingredients for my vegan oatmeal cookies recipe are in a well stocked pantry.
- Rolled oats - regular not the quick cooking kind
- Almond flour
- Unsweetened coconut flakes
- Unsalted almonds or other nuts
- Unsweetened dried cranberries or other dried fruit
- Mini semi-sweet chocolate chips
- Kosher salt
- Cinnamon
- Ripe bananas
- Extra virgin olive oil
Scroll to the printable recipe card for full quantities of the ingredients.
How to ripen bananas quickly
But what if you don't have ripe bananas? You can put the bananas in a paper bag and wait for a couple days.
To quickly ripen the bananas in their peels in a 300 degree F for 20 minutes. Place the bananas on a baking sheet and when they turn black, they will be ready. Let them cool for a few minutes. Then just peel and mash the mushy bananas.
Baking tips for making vegan granola cookies
To make homemade granola cookies, you need a couple bowls and a large mixing spoon. 10 minutes of prep and another 25 minutes of baking time will be time well spent to making these tasty cookies.
- Preheat the oven for at least 15 minutes. When the oven is heated to the right temperature from the start, the cookies bake quicker and more evenly.
- Make sure the bananas are very ripe if not over ripe. You want them mushy because they act as the glue or binder in the recipe.
- After scooping the cookie batter, use wet hands to form the cookies. They should be slightly packed together.
- Package the cookies individually in snack size resealable baggies or clear cellophane treat bags available at craft stores. They will keep for 3 days at room temperature or up to 3 months in the freezer. Use a medium cookie scoop to make mini, 2-bite cookies.
Variations
The ingredients are interchangeable to suit your tastes.
- Use your favorite nuts (like pecans or walnuts) and/or dried fruits (like chopped apricots or figs) in place of the almonds and cranberries.
- Make them sugar free by omitting the chocolate chips.
- Also by using gluten free oats, they can be wholesome gluten free snack.
- Vary the amounts of the ingredients to suit your tastes. For example, if you want to leave out the chocolate chips, just add ½ cup of another ingredient such as more nuts.
Cookie flavor combinations
If you want to add two kinds of dried fruit, add ½ cup of each. Try the following cookie combinations.
- Almond, mini chocolate chip, and fig
- Pecan, almond, and dried apricots
- Walnut and apple
- Pecan, dried cranberry and fig
- Almond, mini chocolate chip and raisin
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Vegan Granola Cookies
Ingredients
- 1 ½ cups rolled oats
- ¼ cup almond flour
- 1 cup unsweetened coconut flakes
- ½ cup chopped unsalted almonds
- 1 cup unsweetened dried cranberries or other dried fruit see Notes
- ½ cup mini semi-sweet chocolate chips
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 very ripe bananas
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats, almond flour, coconut flakes, almonds, dried cranberries, mini chocolate chips, salt, and cinnamon.1 ½ cups rolled oats, ¼ cup almond flour, 1 cup unsweetened coconut flakes, ½ cup chopped unsalted almonds, 1 cup unsweetened dried cranberries or other dried fruit, ½ cup mini semi-sweet chocolate chips, ½ teaspoon kosher salt, 1 teaspoon cinnamon
- In a small bowl, mash the bananas and stir in the extra virgin olive oil. Add banana mixture to the oat mixture and stir to thoroughly combine.3 very ripe bananas, ¼ cup extra virgin olive oil
- Use a large cookie scoop (about 2 tablespoons each) and portion batter into about 16 cookies. Use a medium cookie scoop (about 1 tablespoon each) to make 32 cookies. Use wet hands form the dough into a cookie shape. Place about 2 inches apart on the baking sheet.
- Bake for 20 to 25 minutes until set and golden brown on the bottom.
- Remove the pan from the oven. Place cookies on a cooling rack and completely cool.
- Package individually in snack size resealable baggies or clear cellophane treat bags.
- The cookies will stay fresh up to 3 days at room temperature or can be frozen for up to 3 months.
Notes
- Almond, mini chocolate chip, and fig
- Pecan, almond, and dried apricots
- Walnut and apple
- Pecan, dried cranberry and fig
- Almond, mini chocolate chip and raisin
Nutrition
Alicia says
Love, love this recipe! I frequently make these when I have very ripe bananas. The banana portion is very forgiving, as I’ve made it with large or small bananas. I use a 1/4 cup measure to press them into and then drop onto the prepared pan. Works really well (I don’t have a cookie scoop)
Amy Casey says
I love to hear that you enjoy my cookie recipe Alicia. These are a favorite in our house!
Hope says
Family and I are addicted.
Make a batch almost every week.
Experimented today and used dried cherries, as well as the coconut flakes, walnuts and this time I used Hershey chocolate chips instead of toll house, just to switch it up a tiny bit.
Can't go wrong, they've always been a hit for our house.
Thank you for sharing your recipe ?
Amy Casey says
You are so welcome Hope. I just love dried cherries! I bet they were delicious in the cookies.