The concept for these cookies came to be when I was eating a bowl of granola and wished it was a cookie and wondered if combining the two was possible. After some experimenting, we were so excited to discover it is — and it’s SO delicious! If you’re looking for a more wholesome cookie with plenty of nutritious nuts and seeds, this is the one for you. Just 1 bowl and 10 ingredients required. Let us show you how it’s done!
These cookies start with a creamy base of cashew butter and almond butter mixed with maple syrup for sweetness. They’re oil-free, and the nut butters give them a nutrition boost for sustained fullness.
They’re also flourless cookies, relying mainly on rolled oats (yay, whole grains!) — similar to granola. Nuts and seeds (we chose almonds and chia seeds) + dried fruit also contribute to the granola vibes.
A hint of coconut sugar brings them into the perfectly sweet zone rather than the “wait, this isn’t a cookie” zone. Sea salt boosts all the flavors and baking soda gives a little rise.
We hope you LOVE these flourless granola cookies! They’re:
& Perfectly balanced!
Enjoy as a healthier dessert, grab-and-go breakfast, or satiating snack.
More Wholesome Cookie Recipes
- Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
- Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF)
- 3-Ingredient No-Bake Peanut Butter Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Flourless Granola Cookies
- 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 sea salt
- 1 Tbsp coconut sugar
- 1 cup rolled oats (gluten-free as needed)
- 1 Tbsp chia seeds
- 1/2 cup chopped nuts (we used almonds)
- 1/3 cup dried fruit (we used unsweetened tart dried cherries)
- 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.
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