Craving crunchy granola cookies that taste great and are also really healthy compared to store-bought products? These vegan granola cookies without eggs, butter, and white industrial sugar are one of our favorite snacks at home. Baked in a second - and delicious soul food.
Taste and Occasion
Maybe you know the snacks you can buy in the supermarket under well-sounding names such as "vital pastries". But behind them, there are often hidden sugar-fat-bombs. What the word granola contains is not necessarily healthy (often the opposite is true); and with pastries with the addition "vital", you should look very carefully 😉 . Even unique vegan products often contain low-quality ingredients and masses of sugar. Or they are healthy and delicious - like the homemade children's cookies or banana-oat-cookies - but relatively soft.
Ingredients
My granola cookie recipe is different: they're low-fat yet crunchy, egg-free granola cookies that kids and adults alike will love. And that you can also eat with a good feeling. For the recipe, I use, among other things, sugar-free fruit puree, agave syrup, and canola oil. The basic recipe can be modified - like the granola bar recipe and the vegan granola - according to your mood.
My basic version is a healthy granola cookie with sunflower seeds and dried fruit (I like apricots and cranberries best). Appearance and flavor also depend on what sweetener and fruit puree you use. If it doesn't have to be vegan, I can also highly recommend the granola cookies with honey!
How to make the Healthy Granola Cookies
At first, preheat the oven to 350°F/175°C. Cover two baking sheets with baking paper. Whisk together the wet ingredients - fruit puree, sweetener, and oil.
Now it is time to mix the remaining dry ingredients and stir into the wet ones with a wooden spoon or dough scraper. Mix the entire dough with (chopped) dried fruits, seeds, seeds and co, or divide and make different types of cookies. Shape the dough into small balls with your hands; if the dough is very moist, adding another teaspoon of flour is easy. Flatten balls, e.g. with a dough scraper, and spread cookies on baking sheets. Bake your cookies for 12 minutes, then flip and bake for another 10-12 minutes. Do the same with the second baking sheet and then enjoy your healthy snack.
Top Tip
For the applesauce, you can use whatever you like. From regular applesauce to apple-berry purée to baby squash. Use anything thick, such as agave syrup, honey, maple syrup, rice syrup, or coconut syrup for the sweetener. The cookies are pleasantly discreetly sweet. If you like it sweet, you may want to use more or add another tablespoon of sugar.
Recipe Card
Healthy Granola Cookies
Ingredients
For the basic dough
- 120 grams (½ cup) fruit purée, e.g. apple or apple-strawberry purée
- 90 grams (⅖ cup) agave syrup, or honey, maple syrup, rice syrup
- 2 ½ tablespoons sunflower oil
- 1 pinch salt
- 1 pinch ground vanilla
- 200 grams (⅘ cup) oatmeal, tender!
- 100 grams (⅘ cup) all-purpose flour, best type 550
To refine
- 40 grams (⅓ cup) nuts, seeds or almonds e.g. sunflower seeds, linseeds
- 50 grams (1 ⅓ cups) dried fruit, e.g. cranberries, cherries, apricots
- 1 teaspoon lemon juice, optional
Instructions
- Preheat the oven to 350°F/175°C. Cover two baking sheets with baking paper. Whisk together the wet ingredients - fruit puree, sweetener, and oil.
- Mix the remaining dry ingredients and stir into the wet ones with a wooden spoon or dough scraper. Mix the entire dough with (chopped) dried fruits, seeds, seeds and co, or divide and make different types of cookies.
- Shape the dough into small balls with your hands; if the dough is very moist, adding another teaspoon of flour is easy. Flatten balls, e.g. with a dough scraper, and spread cookies on baking sheets. Bake cookies for 12 minutes, then flip and bake for another 10-12 minutes. Do the same with the second baking sheet.
Notes
- The cookies taste good with dried fruit, seeds, nuts, coconut flakes, or cocoa nibs.
- It's best to store the cookies in an aluminum tin and/or without a lid, not in an airtight Tupperware container. They will soften too quickly there. They are also easy to freeze and defrost briefly at room temperature.
Ingredient substitutions
Variations
Because the granola cookies are pretty flat and baked on both sides, they are crispy despite having extremely little fat in the dough. Don't store them in a Tupperware container; they will get soft there. We like eating granola cookies between meals or taking them with us on trips. Maybe you will find more fans among you soon 🙂 …
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