I’m so excited to post “healthy cookie” recipe #2 (if you’re catching up, here’s #1: quinoa ginger snaps)! These next cookies were adapted from this recipe, which were – again – pretty healthy to begin with anyway. To boost the goodness, I bumped up the seeds, swapped out the brown sugar for half the amount of honey, and used a mixture of steel cut and rolled oats instead of old fashioned (to see why, click here). They’re meant to be made with cranberries, but since we didn’t have any, I used raisins. And I decided to stick with the margarine-type fat (Earth Balance) rather than use applesauce, but I’m sure you could easily sub that, too, to bring down the fat content. When you compare the nutrition facts of these vs. the ginger snaps, you’ll see a huge difference (empty/fat-filled calories, anyone?). But if you’re looking for a great semi-healthy, once-in-a-while treat (I can only have one of these bad boys at a time), the trade-off may be worth it [because the ‘butter’ makes for a great crispy-on-the-outside-chewy-on-the-inside treat].
All in all, these were Ben’s favorite of the three cookies we made. They’re great right out of the oven as well as right out of the freezer. We had a few crumble, making for an insane oatmeal topper!
Vegan Granola Cookies
- 1/2 c Earth Balance (or other vegan “buttery” spread)
- 1/4 c honey
- 1/4 c brown rice syrup
- 1 tsp vanilla
- 1 1/2 c steel cut and 1 c rolled oats
- 3/4 tsp salt
- ~2 Tbsp sesame seeds
- ~2 Tbsp pumpkin seeds
- ~2 Tbsp sunflower seeds
- ¼ c raisins
- 1 Tbsp unsweetened coconut flakes
- 1 vegan egg [1 Tbsp ground flaxseed plus 3 Tbsp water]
- [afterthought: chopped almonds]
Preheat oven to 375 degrees.
Mix together flaxseed and water (vegan “egg”) and set aside.
Cream together margarine and sugar in a large bowl.
Add brown rice syrup and vanilla until mixed well.
Add oats and salt, then fold in sesame seeds, pumpkin seeds, sunflower seeds, cranberries and coconut and mix well.
Finally, add the “vegan egg” and stir together.
Spoon the mixture into well greased or non-stick mini-cupcake tins.
Bake for 25 minutes or until golden brown.
Remove from oven and let cool completely or they’ll tear apart easily.
Enjoy! Makes 24.
Nutrition Facts [1 cookie]
Calories 129 • Fat 6g • Sodium 100mg • Carbs 19g • Fiber 2g • Sugar 4g • Protein 2g