(vegan, can be gluten free and/or nut free)
Half granola – half cookie, this recipe is the perfect balance of crunch and chew (if I do say so myself)! It’s like a granola bar in the shape of a cookie, but one that you can make at home with minimal ingredients. I can’t count the number of times I’ve made these… they’re just such so easy to whip up and the perfect grab-and-go snack!
Maple syrup or honey?
It depends on what texture you want your cookies to be; use maple syrup for a crunchier texture, and use honey for a chewier texture! Honey also tends to yield a sweeter cookie. As for my personal preference? I go back and forth, but lean ever-so-slightly towards maple syrup (…maybe it’s a Canadian thing?)!
How can I make these gluten free?
Oats are inherently gluten free, but can become contaminated with gluten during processing. Check the label to make sure the oats you choose are gluten free!
How can I make these vegan?
If you don’t eat honey, simply use maple syrup instead! Otherwise, these cookies are entirely vegan.
How can I make these nut free?
Use seed butter (sunflower, tahini) & replace 1/2 sliced almonds with 1/4 cup seed of choice (sunflower, pumpkin) and 1/4 cup thick rolled oats. I can’t vouch for this substitution but it should work nicely and balance out the textures!