These sweet and crunchy granola cookies are hearty and filling for easy grab-and-go snacks or even a quick breakfast. Instead of store-bought granola bars, make these homemade treats. Vegan recipe.
I love granola! It's crunchy and sweet. My favourite part is when I find a big chunk of granola in the bowl. So I made a cookie that basically is just a big crunchy chunk of granola. 😍
As my kids have gotten older, they have become pretty much self-sufficient. Well --- honestly, self-sufficient in a way that is just enough to survive most days. Which means they get up in the morning just in time to catch the bus. Usually not early enough to feed themselves. A breakfast cookie as they run out the door makes me feel better as a mom. At least they grab something homemade.
As breakfast cookies go, this recipe is "healthy-ish." This cookie is more crispy-granola-bar-like. Check out cranberry and cashew breakfast cookies and these high fiber cookies for more healthy alternatives. Both of these recipes are vegan too!
Still, this cookie is full of flaxseed and oats. As a mom, I feel good about that.
These breakfast cookies come together with a few simple ingredients.
You can make these cookies with basic, simple ingredients. Nothing fancy here. To keep these vegan, I opted for Earth Balance butter spread. You could use coconut oil instead, but the flavor will be less rich.
Cream the butter (or coconut oil) together with the sugar until light and fluffy. Add the applesauce and vanilla.
In another bowl combine the dry ingredients. Then mix the dry ingredients into the vegan butter and sugar mixture. Stir just enough to combine.
It's best if you chill the dough for a least 30 minutes before shaping into cookies and baking.
I like to make these into large cookies. You will get about 16 large (¼ cup scoops) from this batch. Large cookies are a good portion when using these cookies as a true snack. Big enough to actually fill you up.
For a more normal cookie size -- thing 1-½ to 2 tablespoon-sized portions. You will get 24-36 smaller cookies from this batch.
For large cookies, I usually only get 8 per cookie sheet. For small cookies, you can easily fit 12 per sheet.
➜ Baking Tip! ➜ use these cookie scoops for baking all the time. This particular set comes with three different-sized scoops, I use the biggest size for these cookies.
📖 Ingredient notes and substitutions
Applesauce for baking: I like applesauce in this recipe. Applesauce has a bright, not too sweet flavor. You could also use mashed banana in its place. Either way, the fruit puree fills in for both the eggs and oil typically found in a cookie recipe. Helping to keep the cookie chewy and hold itself together.
I use all-purpose flour. To make these granola cookies gluten-free, I would use a one-to-one gluten-free all-purpose flour mix. I have not tried these cookies with all brown rice, almond flour, or other gluten-free flours.
Flaxseed meal helps the cookies stick together and adds fibre. You could use chia seeds instead. If using chia seeds, I would add the chia seeds directly to the butter, sugar, and applesauce mixture to get them evenly distributed and so they start to swell with the liquid.
Add-ins! Feel free to add your favorite dried fruit and nuts to the granola cookies. If you something in your breakfast granola, I promise it will be yummy in a granola cookie! Some yummy flavors:
- diced dried apricots
- sunflower seeds
- chocolate chips (I only add chocolate chips when I've also added nuts, nuts make everything healthier 😉 )
⏱ How to store granola cookies
Granola cookies keep well in an air-tight container at room temperature for about 5 days. Which is perfect for weekend meal prep.
You can freeze these cookies. I like to wrap them individually in plastic wrap and then store the wrapped cookies in a zip-top bag. This way they are still "grab-and-go" and will last a bit longer to get you through a few weeks. I just grab a frozen cookie and throw it into a lunch bag, it will be thawed by lunchtime.
These cookies will keep about three months in the freezer.
- cookie or muffin scoop for uniformly sized cookies, use the largest size for big cookies
- ½ cup vegan butter I used Earth Balance baking sticks, or Becel plant-based unsalted baking sticks
- ⅔ cup white granulated sugar
- ⅔ cup brown sugar lightly packed
- ⅓ cup applesauce store-bought or homemade
- 1 teaspoon vanilla
- 2-¼ cups oatmeal large flake or old fashioned
- 1.5 cups all-purpose flour
- 2 Tablespoons ground flaxseed meal
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- In a large bowl combine dry ingredients: oatmeal, flour, flaxseed, baking powder, and spices. Set aside.
- In a stand mixer cream together vegan butter, white sugar and brown sugar until light and creamy. Add apple sauce, vanilla extract and mix again. With the mixer running on low speed add oatmeal and flour mixture. Scraping down the sides halfway through. Mix gently just until a dough has formed. Remove from mixer and cover bowl. Chill for about 30 minutes.
- Preheat oven to 375 and line one large cookie sheet with parchment paper or a Silpat. I made large cookies using my ¼ cup scoop, about 16 cookies. Flaten and shape each cookie into round, flattish disk. Bake for 10-12 minutes until lightly browned around edges. Allow to cool on cookie sheet for 5-10 minutes before moving to a cooling rack. Cookies will keep in an airtight container for about a week.