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
Scale
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