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:

& 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
Stack of granola cookies
4.76 from 58 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


  • 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.



*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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  1. Sneha Muralidhar says

    Hi, so excited to try this recipe. I have a couple of questions –
    1. I have some store bought granola that’s been lying around so wanted to use that instead of oats + add ins…what is the quantity i should use?
    2. Can I bake these in a microwave?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sneha, granola could work, but may make the cookies more crispy/crunchy. Maybe try subbing a 1-1 amount for the coconut sugar, oats, chia seeds, nuts, and dried fruit. We’d also suggest starting with less time in the oven, or perhaps adding a binder like a flax or chia egg since the granola will be dryer. We’ve never baked cookies in the microwave and aren’t sure if that would work!

  2. Kathy Alexander says

    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 :)

  3. Danielle says

    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?

    • Kathy says

      Hi, just FYI, I make these with about 1/2 the amount of maple syrup and I omit the coconut sugar entirely, and the cookies come out fine. They’re a little more crumbly than what I’m guessing the original recipe would yield, but I find them delicious and plenty sweet! Maybe worth a try for you!

  4. Katie says

    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!

  5. Josie Marin-Varelas says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josie, sorry they were too salty for you! Feel free to use less salt. We wonder if you were using salted nuts and nut butter? It sounds like they may have also been a little too wet for some reason. Adding more dry ingredients will help with that.

  6. Radhika says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you so much for taking the time to leave a review and share your modifications, Radhika! xoxo

  7. Paige says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying the cookies, Paige! Thank you for the lovely review and for sharing your modifications! xo

  8. Katie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Katie! Hope they come in handy on your road trip! Thanks so much for the lovely review. xo

  9. Leah Dsouza says

    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!

  10. Kathy says

    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!

  11. Jasmina says

    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!!

  12. Laurie says

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

  13. Vicki says

    Can these be made as written and baked in an 8 x 8 silicone pan instead or would I need to up any of the ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicki, The amount should be fine, but they may turn out more chewy vs. crispy. Let us know if you try it!

      • Vicki says

        Made these into bars in an 8 x 8 silicone pan and these are awesome!! Subbed all the maple syrup for unsweetened applesauce, used all almond butter as my jar was expiring soon and chopped peanuts for the nuts and used raisins for the dried fruit. I did sprinkle a little coconut sugar and some cinnamon. Baked at 350 for 15 mins and then added another 3 mins to the baking. (I feel like I always need to add a few mins to baking when I use silicone pans.) They came out crispy around the edges and top and bottoms. New fav for sure. Thanks MB!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, possibly, though they may be more moist/tender. If you’re finding that’s the case, we’d suggest baking longer. Let us know if you try it!

  14. ingrid says

    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!

  15. kara says

    Question; can chia seed be swapped with pepita or other ? Thanks! Slow transit hashimotos. Want to see if these are low glycemic or can be altered.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kara, they should work with pepitas or really almost any seed in place of the chia seeds. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alice, we don’t think the texture would be right, unfortunately. We think it would have too much moisture. We’d suggest using your oat pulp in this recipe instead. Hope that helps!

  16. Suzy says

    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.

  17. Emily L says

    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.

  18. Jane says

    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.

  19. Joanna says

    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 👌

  20. Sue C says

    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!

    • Rhett says

      They were sticking to my fingers a lot after awhile too b/c some of the cookie mixture was already stuck on my fingers as I tried to form a new one. So I just washed my hands half way through and that helped a lot.

  21. Nicole says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience and modifications, Nicole! A drippy nut butter and/or more maple should help them hold together better.

  22. Paula says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad to hear you enjoyed these cookies, Paula. Thanks so much for the review!

  23. Maghil says

    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.

  24. Kylie says

    These look amazing and can’t wait to try them. Can anyone please tell me are these soft and chewy or hard and crunchy? Thanks.

  25. Chris says

    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.

  26. Victoria says

    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!

  27. Luisa says

    Thank you for the recipe, I liked it that it was so simple. I followed the recipe as is and only cut out on the sweeteners. The problem I had is that I could not form the dough, as everything crumbled. To help make the dough stick together I added 1 tbsp. of coconut oil, but that did not help either. So that I would not waste food, I ended up roasting everything as granola, no cookies. The taste was very delicious. Why would the dough not stick together?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luisa! If you omitted or reduced the maple syrup that could be why it didn’t come together. Glad it was enjoyable as granola!

  28. Trish says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cora, we haven’t tested without them, but we think the cookies would turn out fine. Or you could try ground flax for a similar effect. Hope that helps!

  29. Krista says

    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.

  30. Jennifer says

    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!

  31. Kelly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy this recipe, Kelly. Those variations sound incredible. Thank you for sharing!

  32. Liora says

    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!

  33. Sarah says

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

  34. william r peace says

    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

  35. Anne says

    We love these cookies!! We used date syrup and date sugar instead of maple and coconut sugar. We also used tart cherries.

    The first time we tried, the cookies were too crumbly. We think we over-baked them a touch. The second batch was much better, less crumbly though they do tend to the crumbly side.

    My question for you is if you have a healthy vegan version of the classic no-bake cookie that avoids the sugar and maybe even avoids saturated vegan butters (from memory 2c sugar, 1/4c cocoa, 1 stick butter, 1/2c milk cooked 2 minutes on lightest simmer then, off heat, adding 1/3c peanut butter, pinch of salt, 3c oats, splash of vanilla and scooped out to harden). I’ve loved these since childhood but I don’t make them because of the sugar and saturated fat. I’d love a healthy near whole-plant version akin to these great granola cookies (these cookies make me believe it’s possible).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, we’re so glad they turned out better the second time around! You can find our no-bake cookie recipe here. Hope you love them!


    I made these cookies today and they look so delicious. Still cooling on the rack and I can’t wait to taste one. Unlike yours, my cookies have spread considerably. I have used 1/2 cup homemade sweetened almond butter (straight out fridge) , 1/4 cup maple syrup, 1 tbsp panella, 1/4 tsp baking soda with 1 tsp ACV, walnuts, cranberries and coconut chips. I am wondering what could have made them spread so much, they almost doubled. May be it is because my almond butter was cold ? I usually make my almond butter with toasted almonds and dried coconut chips, so the coconut in the butter made a difference? Thank you so much for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sahithi, we’re not quite sure as there were quite a few changes. But we are thinking the most likely thing would be the coconut chips adding additional fat?

  37. Annmarie Allen says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annmarie, so glad you enjoyed them overall! If using a nut butter that is more stiff/dry, that could be the issue? Hope that’s helpful!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi, we haven’t tried that and aren’t sure how that would turn out in these cookies. But we think that could work in place of coconut oil in this recipe. Hope that helps!

  38. Donna says

    These are delicious! In fact, I’m making them again today. I don’t care for chia seeds though. If I just leave them out, do I have to add an egg to the recipe since chia seeds have a binding effect?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Donna! They should be fine without it, but you could try ground flax for a similar effect.

  39. Jaclyn says

    Eager to try these but could you substitute maple syrup with date syrup? Thank you for all of your recipes, it has made switching to a plant based diet accessible for me and I truly appreciate it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaclyn, we haven’t tried that, but we think it would work. Let us know how it goes!

  40. Susi says

    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!

  41. Bettina says

    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

  42. Lizzy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Lizzy! xo

  43. Krithika says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Krithika! We appreciate the feedback! xo

  44. 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!!!! 💝

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. 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!!

  46. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. 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!

  48. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. 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…

  50. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

      • Emily says

        These turned out delicious!!! I ate 6 of them!!! I subbed tahini/peanut butter . The tahini was great for keeping the dough soft. This recipe is a winner and so easy!!

  51. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  52. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  53. 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.

  54. 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!

  55. 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

  56. 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).

  57. Dani says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  58. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  59. Linda Adams says

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


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  60. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  61. 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!

  62. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  63. 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! ☺️

    • Avatar for Dana @ Minimalist BakerSupport @ 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!