Vegan Granola Cookies

SweetOatsDessertBiscuitsPerfect for a picnicPeanut butterDark chocolateBaking
Written By Mikaela Young

Vegan, dairy-free, egg-free, fruit-free

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Makes 24 cookies

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Vegan, dairy-free, egg-free, fruit-free 〰️ Makes 24 cookies 〰️

These vegan granola cookies make for the perfect afternoon snack. They are packed with rich dark chocolate and creamy peanut butter, making them so moreish. They make for the perfect afternoon snack, featuring ingredients like oats and peanut butter that keep you satisfied. These cookies aren’t just exclusively to overcome the 3pm slump though. These golden babes are a welcome pick-me-up at any time of the day. Perfect to take with you to work during the work week. Try them out and tell me what you think!

To see a video of how to make this dish, click here.

A ceramic plate placed on a mustard coloured tea towel on top of a glass kitchen table. The plate consists of four vegan granola cookies stacked on top of each other. The cookies are golden, with pepitas, oats and dark chocolate chips visible.

INGREDIENTS

  • 1 1/2 cup rolled oats

  • 1 cup plain flour

  • 1 cup coconut sugar

  • 3 teaspoons baking powder

  • 1/2 teaspoons cinnamon

  • 1/2 cup desiccated coconut

  • 1/2 cup dairy-free butter, melted

  • 3 tablespoons natural peanut butter

  • 1 teaspoon vanilla extract

  • 1/2 cup plant-based milk (my favourite is oat)

  • 100 grams dark chocolate, roughly chopped

  • 1/2 cup pepitas

METHOD

  1. Preheat the oven to 180° C and line two baking trays with baking paper. Add the oats, flour, sugar, baking powder, cinnamon and coconut to a bowl and mix well. Make a well in the centre and add the butter, peanut butter, vanilla and plant-based milk. Mix well to combine. Fold in the dark chocolate and pepitas.

    1 1/2 cups rolled oats

    1 cup plain flour

    1 cup coconut sugar

    3 teaspoons baking powder

    1/2 teaspoons cinnamon

    1/2 cup desiccated coconut

    1/2 cup dairy-free butter, melted

    3 tablespoons natural peanut butter

    1 teaspoon vanilla extract

    1/2 cup plant-based milk

    100 grams dark chocolate, roughly chopped

    1/2 cup pepitas

  2. Roll 2-3 tablespoons worth of dough into balls and place onto the baking trays. Wet your hands with water as needed to prevent the dough from sticking to the palms of your hands. Use your finger tips to press down on each of the cookies to create a round shape.

  3. Bake for 22-25 minutes depending on how golden you like them. These cookies are best enjoyed warm out of the oven. For storage, allow to cool fully before storing in an airtight container for up to 2 weeks.

Mikaela Young
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