Easy Flourless Granola Cookies

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Stack of gluten-free vegan granola cookies

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!

Dried cherries, almonds, chia seeds, nut butters, coconut sugar, salt, oats, and maple syrup

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.

Mixing cashew butter, almond butter, and maple syrup in a bowl

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.

Oats, almonds, chia seeds, and dried cherries in a bowl with the wet ingredients

We hope you LOVE these flourless granola cookies! They’re:

Hearty
Salty
Sweet
Nutty
& Perfectly balanced!

Enjoy as a healthier dessert, grab-and-go breakfast, or satiating snack.

Parchment-lined baking sheet of our easy granola cookies recipe

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!

Plate of gluten-free vegan granola cookies

Easy Flourless Granola Cookies

Hearty, perfectly sweet granola cookies made with oats, nuts, and dried fruit. Gluten-free, plant-based, and SO delicious. Just 10 ingredients and 1 bowl required!
Author Minimalist Baker
Print
Stack of granola cookies
4.69 from 16 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10 (Cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with unsweetened tart dried cherries.

Nutrition (1 of 10 servings)

Serving: 1 cookie Calories: 178 Carbohydrates: 19 g Protein: 4.9 g Fat: 10.2 g Saturated Fat: 1.2 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 5.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 152 mg Potassium: 177 mg Fiber: 2.7 g Sugar: 9.1 g Vitamin A: 77.6 IU Vitamin C: 0.6 mg Calcium: 61.3 mg Iron: 1.3 mg

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My Rating:




  1. J Huff says

    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!!!! 💝

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe! Thanks so much for the lovely review! xoxo

  2. Mary Beck says

    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!!

  3. amatthews says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! Love the cinnamon addition. Thanks for sharing! xo

  4. Jane says

    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!

  5. Susan says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Susan! Thanks so much for the lovely review and for sharing your modifications! xo

  6. Pam says

    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’

      • Pam says

        No. They seemed a bit over cooked, maybe that played a roll. Love vegan cookie recipes made with Whole Foods, maybe I’ll try again…

  7. Adrienne P says

    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.

    • Support @ Minimalist Baker says

      Hi Adrienne, Thanks for the honest feedback! Another reader mentioned using all maple syrup and it impacted the texture. We might suggest using half the coconut sugar and half the maple syrup for best texture, while still reducing sweetness. Hope that’s helpful!

  8. Ann says

    I just made these and they tasted so good! I omitted the coconut sugar and cut out some of the maple syrup. I also added some sesame seeds to the mix. They tasted really good hot. However, the next day they were kinda hard and got a little difficult to bite into. Any suggestions as to how to avoid this?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Ann! Hmm, we’re wondering if omitting the coconut sugar may have caused that. What about doing half coconut sugar and half maple syrup next time?

  9. Ophelia says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Ophelia! Love those creative additions. Thanks for sharing! xo

  10. Rachel says

    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.

  11. Maddie says

    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!

  12. Deb says

    Thank you so much for your awesome recipes. It is so great to have such a selection of healthy, GF vegan family favourites. I really appreciate the time and effort you put into the creation of them, such a pleasure to receive in my inbox. All the best, Debbie

  13. Faith V. says

    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).

  14. Dani says

    What’s the texture of these end up being? I’m thinking pretty soft, yes? Recipe looks great 😊

    • Support @ Minimalist Baker says

      Hi Dani, these have crispy edges and a chewy center. Let us know if you try them!

  15. Ava Eggen says

    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! :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Ava! Love your additions! Thanks for sharing!

  16. Linda Adams says

    Hi.
    Is it possible to leave out the oats in this recipe?
    Unfortunately, I have to avoid all grains.

    Thanks.

    • Support @ Minimalist Baker says

      Hi Linda, we haven’t tried that, but fear they won’t hold together well. Perhaps more nuts, seeds, or shredded coconut? Let us know if you do some experimenting!

  17. Debbie says

    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.

    • Support @ Minimalist Baker says

      Hmm, perhaps! But they may not hold together quite as well. Let us know if you try it!

  18. LD Quinn says

    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!

  19. Hannah says

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

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Hannah! Did you make any modifications? Or were you using an especially runny nut butter, by chance?

  20. Coleman says

    Hi! These look amazing!! Will be trying in 2.5 seconds. Would it be possible to omit coconut sugar and use honey, or is it important to use a dry ingredient here? Thank you for the newest cookie to enjoyed for breakfast! ☺️

    • Support @ Minimalist Baker says

      Hi Coleman, we haven’t tried that, but do think they might have trouble setting up and/or be more prone to softening the next day. Let us know if you try it!