Kim’s Vegan Granola Cookies

About two weeks ago, I shared the release of a new dairy-free cookbook, Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Flax, Hemp, Quinoa and Amaranth, by my friend Kim Lutz. Along with it, she shared a sample recipe from the book for Creamy Golden Corn Soup. Now that you’ve gotten a taste of the savory side of Super Seeds, I thought a sample sweet was in order. Kim agreed, and has offered these tempting, yet healthy, vegan granola cookies.

These vegan granola cookies pack all the goodness of super seed–loaded granola into a crunchy cookie that tastes great, travels well, and will quickly become your go-to lunch box and picnic cookie. Enjoy them with a tall glass of iced tea on a hot day or a warm cup of cocoa whenever you feel a chill setting in.

In addition to the Creamy Golden Corn Soup and Vegan Granola Cookies below, Super Seeds has over 70 additional recipes that incorporate chia, quinoa, flax, hemp, and/or amaranth with other wholesome ingredients. Just a few more samples include: Blueberry Coffee Cake, Amaranth Stuffed Acorn Squash, Lemon Basil Quinoa Salad, Hemp Seed Hummus, Pesto Veggie Burgers, Quinoa Lentil Soup, and Massaged Kale Salad.

Special Diet Notes: Vegan Granola Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.

Kim's Vegan Granola Cookies

 

Print

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

To give these vegan granola cookies "superpower", use Kim’s Fruit-Sweetened Granola (page 30 of Super Seeds) or Coconut Quinoa Granola (page 34 of Super Seeds).

Author: Kim Lutz

Serves: 36 cookies

Ingredients

• 1 cup oat flour (certified gluten-free, if needed), white whole wheat flour, or spelt flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups vegan granola (see note in summary above)
• ¼ cup applesauce
• ¼ teaspoon baking powder
• ½ cup coconut sugar or evaporated cane juice
• ¼ cup coconut oil, melted
• ½ cup dairy-free chocolate chips or dried fruit

Instructions

1. Preheat oven to 350°F and line cookie sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Stir in granola.
3. In a large bowl, combine applesauce and baking powder. Mix in sugar and coconut oil.
4. Stir granola mixture into wet ingredients, half at a time. Stir in chocolate chips or dried fruit.
5. Drop tablespoon-size dollops of batter onto cookie sheets.
6. Bake 10 to 12 minutes, or until golden brown.
7. Let the cookies firm up for a minute or two before moving them to a cooling rack to cool completely.

Notes

This recipe is reprinted with permission from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth © 2014 by Kim Lutz, Sterling Publishing Co. Photography by Bill Milne.

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