Vegan Chewy Granola Cookies! Don’t miss out on this scrumptious, guilt-free indulgence that proves you can enjoy cookies that are packed with flavor!
Indulge your taste buds with these delightful Vegan Chewy Granola Cookies, a perfect blend of soft and chewy textures that will leave you craving more! Bursting with wholesome ingredients, these cookies are not only a delicious treat but also a nutritious option for any time of the day. Whether you enjoy them as a quick breakfast on-the-go, a satisfying snack during the day, or a sweet treat after dinner, these cookies are sure to become a staple in your kitchen. Plus, they’re incredibly easy to make, so you can whip up a batch in no time.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I absolutely adored these Vegan Chewy Granola Cookies! They bring back fond memories of my favorite chewy granola bars, with a delicious twist that makes them even better. Not only are they irresistibly chewy and packed with flavor, but they also make for a fantastic healthy snack that you can enjoy guilt-free.
So gather your ingredients and whip up a batch—you won’t regret it, and your taste buds will thank you!
Tips for Success:
- Flavor Profile: These Vegan Chewy Granola Cookies are full of soft and chewy granola deliciousness.
- Rolled Oats: Use whole grain rolled oats, not instant oats.
- Rolled Oats – Finely Chopped: Process the oats in the food processor until they are very finely chopped, almost flour, but you can still see very tiny pieces of oats.
- Rolled Oats – Chopped: Pulse the oats in the food processor until they are nicely chopped. You should be able to see cut pieces of oats. Do not overprocess.
- Pecans: Process the nuts in the food processor until they are finely chopped into a ‘meal’ like texture. Do not overprocess or you’ll end up with a pecan butter.
- Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, perhaps consider starting with less dates as they hold water and could make for a gooier dough than anticipated. You know when the Medjool dates have been chopped enough when they come together as a gooey sticky ball in the food processor.
- Batter: The batter is sticky but easily rolls into a smooth ball.
- Baking: The cookies puff up in the oven, then start to flatten near the end of the baking time.
- Cashew Butter Substitutions: Typically, almond butter is your best substitution. You can use other nut or seed butters with the understanding that the flavor and texture may be impacted accordingly. We have not tested any substitutions.
- Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we good suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor. The good news is that you can taste the batter to gain a great understanding of the flavor palate.
- Baking Sheets: If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
These cookies generally last 5 to 7 days in an airtight container.
These cookies freeze well.
Pantry Products:
- Rolled Oats: Use whole grain rolled oats, not instant oats. We prefer Bob’s Red Mill Old Fashioned Gluten Free Rolled Oats (Whole Grain). However, Bob’s Red Mill Old Fashioned Rolled Oats (Whole Grain) work equally well. Feel free to use your favorite whole grain rolled oats.
- Cashew Butter: We used Artisana Organics Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt.
Kitchen Equipment:
- Food Processor
- Large cookie sheet
- Parchment paper (or silicone pads)
- Large cookie scoop (optional)
If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Chewy Granola Cookies
- Prep Time: 15 Minutes
- Cook Time: 12-13 Minutes
- Total Time: 28 Minutes
- Yield: 12-14 Cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Indulge your taste buds with these delightful Vegan Chewy Granola Cookies, a perfect blend of soft and chewy textures that will leave you craving more!
Ingredients
Dry Ingredients:
- 1 cup rolled oats, finely chopped *
- 1 cup rolled oats, chopped *
- 1 cup pecans, finely processed (3.7 oz.) *
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (+/-) *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 10 Medjool dates (5.2 oz.), pitted (approx. 2/3 cup-packed)
- 1/3 cup pure maple syrup
- 1 teaspoon lemon juice
- 2 teaspoons vanilla
- 2 Tablespoons cashew butter (or almond butter) *
Optional Ingredients:
- ¾ cup dried cranberries (or raisins)
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a baking sheet with parchment paper (or silicone pads), set aside.
- Place one cup of rolled oats into the food processor with the ‘S’ blade, process for 30 seconds until finely chopped (not flour), then place into a large bowl.
- Place one cup of rolled oats into the food process with the ‘S’ blade, pulse off and on for 15 seconds until chopped, then place into the large bowl with the finely chopped oats.
- Place the pecans into the food processor with the ‘S’ blade, pulse off and on for 20 seconds until finely chopped, then place into the large bowl with the oats.
- Place the all the remaining Dry Ingredients into a large mixing bowl with the oats and pecans, whisk to combine.
- Place the Medjool dates into the food processor with the ‘S’ blade, process for 20 to 30 seconds or longer until finely chopped and rolls itself into a large sticky ball in the food processor, then place into the large bowl with the dry ingredients.
- Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the dough won’t come together, keep pressing the dough with a stiff spoon or use your hands.
- If adding the optional dried cranberries, add and stir to press them into the dough.
- Using a large-sized cookie scoop (approx. 2 slightly rounded Tablespoons) and scoop up some cookie dough, roll it into a firm, tightly packed dough ball, then while still in your hands flatten into a disk (2 ½ inches and place onto the cookie sheet. Continue until all the dough has been rolled into balls and flattened into thick disks.
- Place in a 350 F preheated oven for 12 to 13 minutes until the cookies are set.
- Remove from the oven and allow to cool on the baking sheet for 2 minutes, then remove and move them to a cooling rack. Allow to completely cool to room temperature, enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 12 to 14 large cookies
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