Easy Flourless Granola Cookies

This is a good cookie!! I didn’t adapt much, just substituted peanut butter for the cashew butter since I can’t find cashew butter without sunflower oil in it :(. For the nuts I used almonds, and for the dried fruit raisins. And it was DELICOUS and so easy. I like them the best once they’ve chilled in the fridge for a few hours, when they’re a little crunchy and stick together nice. Mm! I might have to make another batch of these tomorrow… ;)

Minimalist baker! You never fail to amazeeee!!!!!! Incredible recipe, I used sesame/tahini and almond, chopped prunes, a couple of coconut flakes, walnuts for the nuts. These kind of remind me of the aussie bites sold at costco but even better. I will definitely try it with apricots another time.

I feel good giving this to my toddler for breakfast lol
Can’t wait for more combinations

Nice oil-free recipe. Really fun to make. It was not showing as oil-free in the filters so i wanted y’all to know.

These cookies are amazing! I have made 3 batches already and can vouch that they freeze well. One of these cookies with a smoothie bowl makes for a great breakfast :)

I will try. Thanks for the reply.

So easy to make, but way too sweet for my taste. Wish this recipe would come with half the sugar, but the maple syrup is what binds everything together so…. Any suggestions?

Love this recipe! Substituted tahini for the peanut butter to make them nut-free for lunch boxes. So delicious and easy to mix it up with different granola add-ins depending on what’s in the cupboard. They freeze exceptionally well too. Im stocking my freezer for post-partum snacking!

These cookies tasted okay to me. I think they were a little too salty. I used a 1/4 cup to measure out the cookies. This was a little too big, so I had 6 large cookies and 3 smaller ones. Having a good sized cookie scoop might have made the process less messy.

These cookies are so good! I used half a cup of almond butter, since I didn’t have cashew butter on hand. Used dates for the dried fruit, pecans instead of almonds and omitted the Chia seeds.
Wholesome, nutritious and absolutely delicious! A great option for breakfast-on-the-go and perfect for snacking any time of the day!

Subbed 2 cups of premade granola for the oats , dried fruit, nuts & chia seed, added an egg, omitted the coconut sugar.
WOW. We are obsessed. Like the perfect healthy treat or breakfast cookie.

These cookies are AMAZING! I had a long road trip coming up and wanted to find a quick and healthy breakfast that we could have on the go and these were perfect! I used chopped up dates for the fruit, and peanut butter only as I didn’t have any almond butter or cashew butter on hand. I also left out the coconut sugar. They were fantastic. Thanks so much for the recipe!

this is so delicious!! i used dates and dried ginger in my cookies. i also only used 1/2 cup maple syrup instead of 1/3 and i still found it too sweet. i will try and reduce the maple syrup next time and see if it works well. other than that, these are perfect cookies. so delicious, i hate 4 in one day!

Delicious and so simple! I’ll be making them again for sure. FWIW, I decreased the coconut sugar to 1tsp and they are still plenty sweet, so next time I might just omit the sugar. I used slivered almonds and dried cranberries. Thank you for another amazing recipe!

These are so yummy!!
I made a few adjustments based on what I had – combined almond and peanut butter, used equal amount of vanilla protein powder instead of coconut sugar, 30ml ginger syrup instead of maple syrup, and added a tablespoon of coconut oil since the dough was a bit too dry given my substitutions. Used dried figs for fruit.
The process remained the same.
Thanks so much for the recipe and inspo!!

My husband said that these are the best cookies I’ve ever made!! Rave reviews all around. Thanks again for another great recipe.

So good! I went rogue in that I used macadamia nuts, honey roasted peanut butter, and no sugar, they came out perfect to take for hiking snacks!

I used peanut butter, a mixture of maple syrup and honey, pecans, and dates. I can see this is a very versatile recipe and look forward to trying some other mixtures as well. Delicious! 4 out 5 in my family enjoyed it.

These cookies are INCREDIBLE!!! I’ve made them three times in the past two weeks, and they never last more than a couple days in my house. I didn’t have cashew butter so I used peanut butter instead with the almond butter. I like to make half the batch with dried blueberries and the other half with dark chocolate chips (they taste like little peanut butter cups!). I will definitely continue making these! So simple and quick.

These are AMAZING! I just devoured two in under 5 minutes…

I used peanut butter in lieu of almond and cashew butter, and I used sliced almonds and golden raisins for the nut/fruit combo. I also made a few additions – vanilla extract, cinnamon, 1/2 tbsp ground flax, and some mini chocolate chips! Such a delicious treat.

I can’t believe the hold these cookies have on my life. I will make a double batch and eat them all within a day (which negates the overall healthiness of these cookies lol oh wells). I stay pretty loyal to the recipe. The cashew/almond butter ratio is perfect 👌

Wow! I made these today. Left out the coconut sugar, I am trying to limit my sugar. I know this is more natural, but I am also avoiding any coconut at the moment. I used sunflower butter (plain) and almond butter (plain). I used diced dates coated with oat flour as that was the only dried fruit I have around. They are really good! But next time I may have to buy some other dried fruit like the cherry to try. I think that would make them AMAZING! I did have a really hard time forming them in my hands. After 2, all they would do is stick to them and not form, so I ended up using 2 spoons and that worked better. I love all the PROTEIN in these! Thank you for another amazing recipe!

So easy and delicious! I used sunflower seeds and dried cherries

These were great. I found them a bit crumbly/breakable, but they do hold up pretty well for having no flour nor binder! For the nuts I used half slivered almonds and subbed half dark chocolate chips, for the nut butter half almond half peanut (almond butter is crazy expensive and I don’t have cashew) and used chopped dried mission figs for the dried fruit. I love how customizable this recipe is.

OMG, these are such good cookies! I’ve struggled to find good gluten-free treats, either homemade or from a bakery, that still tasted good. But these hit the mark completely! So yummy! Honestly, these are a good cookie even if you put them up against a “standard” cookie with all the gluten and sugar! I used almond and peanut butters. Will definitely be making again!

Tasty, easy, and easily adaptable. I split the batch in half and added some chocolate chips to make it even more palatable for my picky eater, and to the other half (for me), I added flax seeds, unsweetened shredded coconut, and sunflower seeds.

Second MB recipe in a day! I made these with my 2 year old daughter as our afternoon project and they were delicious! They didn’t last till the evening.

These cookies are AMAZING. Come together in 5 minutes and I’ve made them 3 times now. I love how you can do a lot of variations with them too. This is something I would be comfortable making for anyone. The texture and buttery flavor are unbelievable. They look kinda mushy and scary when they first come out of the oven but after 10 minutes or so they solidify and hold their shape well. They also keep really well! A true winner!

These are on constant rotation in my home. Love them!

Thank you for this awesome recipe. By far my favourite cookie recipe. I subbed peanut butter for cashew butter, used a mix of pumpkin seeds and almonds, dried cranberries & blueberries. Absolutely delicious, only problem is that everyone likes these so they never last long. Thank you

This recipe was fast, easy and healthy. I used peppitas, and cashews for the nuts and peanut butter. I threw in goji berries and raisins. They were soft on the inside and chewy. Great! However, they didn’t yield many cookies do when making again I’d double the batch.

Thanks for another great recipe! The cookies are reminiscent of the overnight oatmeal on your site that I am completely in love with! The hearty texture make these very satisfying and the chewy tart cherries add the perfect touch!

We have made this recipe at least 5 times now! Excellent vegan and gluten free cookie! Our favourite version so far was made with hazelnut butter instead of almond butter (splurge I know), pecans for the nuts and mini dark chocolat chips instead of dried fruit. To die for!

Okay so I just got this receipt in my mail box. I’ve seen it before but I was in the mood to do something and there the something was… we kept all the ratios the same but added half sour cherries half wild dried blueberries (from traders) and then on the nut side we added dried coconut, pumpkin seed , sesame and pecans…again keeping the ratio the same we did not change out the chia.

What can I say! FABULOUS! As always my dear! Thank You!

These are insanely good. I mix up the nut butters I use and add walnuts, almonds, cranberries, pumpkin seeds, and choc chips. So good!!!!!

Great and simple! I used only peanut butter and chopped peanuts with dried cranberries. Too good. I have a new go to after dinner snack. Thanks

These are great! Making them again with chocolate chips added! Delicious and simple!

My 12-year old made these and they were delicious! We used almond and peanut butter, slivered almonds and dried cherries. We omitted the coconut sugar since our peanut butter was already sweetened. Its takes a little practice shaping the batter and making it compact so it sticks together while baking but we got it. We’ll make again and add a dash of cinnamon next time!

Delicious! I followed the recipe, only doubled it and added chocolate chips. Walnuts instead of almonds. Made two dozen cookies. Thanks… it’s a keeper!

Yum! I made these twice so far, first time I skipped the sugar and maple syrup and it all crumbled, but this time I included them both and they turned out beautifully. I didn’t have cashew butter so I used more almond butter. I used dried tart cherries. I don’t have a scoop so I used my 1/4 cup measuring cup and packed it in and then like hit it against my palm to pop it out and flatten it a bit. I only got 8 cookies out of mine so next time I’ll have to spread it out some more. Thank you! -B

These were so tasty! I made mine with some changes – 1/4 cup peanut butter, 1/4 cup tahini, less salt (my PB is salted), 1/4 cup maple syrup, and no sugar. I used toasted coconut chips & dried mango for my nut and dried fruit. :) Yum! I will be making them again!

This made 12 small but filling cookies! Like some others, I thought the sweetness could be cut down a bit as well. I used a small amount of chocolate chips that could have added to the sweetness. I used sliced almonds that made it a bit awkward to shape. It seemed to be falling apart in the oven, but firmed up once cool. Will be making these again!
I wonder how these would hold up if pressed out in a loaf pan and baked.

Just made 3 batches of these! Only thing I changed after first batch was halving the salt, I think variations in naturally occurring sodium in different nut butters could be at play. They turned out awesome! Easy, quick, SO delicious and not too sweet! It’s been incredibly difficult finding similar recipes that do NOT have banana or egg AND taste good with this texture I’m after! 10/10! Thank you for another great life improving recipe!!!! 💝

Wow! I made these yesterday in record time, and they came out beautifully!! A nice big satisfying cookie! I followed the recipe exactly, except subbed 1/4 cup peanut butter for the cashew butter. Made mine with the dried cherries and chopped almonds, too. I baked them for about 18 minutes, but still took them out when the tops were pale, as suggested. Super excited about this new recipe! Thank you, once again!!

So easy and satisfying! I made them with peanut butter and tahini as the nut butters and added a sprinkle of cinnamon. Will definitely be a repeat recipe!

We love a one bowl recipe!

I subbed tahini for the cashew butter, and mini chocolate chips for the dried fruit. I used all pecans for the nuts, and threw in some pumpkin seeds as well!

This recipe is definitely a keeper! Thanks Dana!

shoot, meant to give them 5 stars

These are wonderful. They are quick, as you indicated, loved that. I used only peanut butter (that’s what I had on hand). Used granulated sugar instead of coconut sugar, chopped pecans and dried cranberries . I used a 2 T scoop and baked them 22 min (my oven runs cooler), but think I may have over baked them. They are pretty crunchy all the way through, and delicious . These are sweet enough, without being so sweet that I want to eat 10 of them, instead of one or two. And feel they will give me a protein lift to keep me going. thanks so much for sharing this recipe.

Not sure what I did wrong, but these did not hold together. They tasted ok but overall were a fail. I was so excited too’

I made these using all peanut butter, almonds, and raisins. They are a perfectly crunchy cookie, without adding flour!

The only thing we didn’t care for was how sweet they turned out. Next time, I will leave out the sugar and only add maple syrup.

These are delicious!!! Crispy and chewy mmm… I used only almond butter and put hazelnuts and dried pineapple I can’t stop eating then. Thanks again for a great recipe.

These were good! Kind of like a cross between a granola bar and a cookie. I didn’t have almond butter on hand, so I made these with a 3-to-1 ratio of raw cashew butter to tahini. I used walnuts and subbed chocolate chips for the dried fruit. I also completely forgot the chia seeds, oops.

I thought they weren’t going to hold together, but they did once baked. Very easy to put together.

these are sooo delicious and easy! i opted out of the coconut sugar because 1/3 cup maple syrup already seemed like a lot to me, and i’m glad i did! they were perfectly sweet cookies, but next time i might even cut the maple syrup in half so they are more of a breakfast cookie. these will definitely be on repeat in my house!

I made this today after I saw it come up in my e-mail and noticed I had all the ingredients! Actually, I used 1/2 cup peanut butter instead of the other butters, and used raisins (normal and golden). They turned out splendid! These will be great as breakfast or a mid-morning snack (which is what I will probably use them for).

I made these this morning! Super easy and tasty. I used peanut butter instead of cashew. I didn’t have any dried fruit so I used shredded coconut.
I also put in a bit of vanilla and cinnamon.
Great recipes! :)

Made this recipe as is except I substituted golden raisins for the cherries. Because I have an electric oven cooking time took 25 minutes. Cookies turned out great and super easy to make. Loved that the didn’t use oil or flour. Will definitely make these again. So easy and delicious.

Made this today and the cookie is so yummy and easy to make. If you are a texture person then you’ll love the chew like us. We used half almond and half peanut butter and put a chocolate chip right in the middle. For nuts we used sliced almonds, pecans, and sunflower seeds. Will definitely make again. Great road trip cookies!

Delicious cookies! For some reason mine did not set after 15 min and ended up baking them almost 30 min. Regardless came out great.

I replace the sugar with shredded coconut!! They taste great