Granola Cluster Cookies

(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’ve had these on repeat for the last two weeks and it’s only just begun… Enjoy!

Ingredients:

  • 1/4 cup nut or seed butter (I used almond butter)
  • 1/4 cup maple syrup (or honey)
  • 1 tsp vanilla
  • 1 cup thick rolled oats
  • 1/2 cup sliced almonds
  • 2-3 tbsp pumpkin seeds
  • 1 tsp cinnamon
  • 1/8 tsp salt

Directions:

  1. Preheat oven to 350F. Line a baking sheet with a silicon baking mat or parchment paper
  2. In a large bowl, mix together the nut/seed butter, honey or maple syrup, and vanilla.
  3. Mix in the rolled oats until well combined. Then, mix in the sliced almonds, pumpkin seeds, cinnamon, and salt. Chill in the fridge for 20 minutes.
  4. Using around 2 tbsp dough for cookie, place clusters on the baking sheet (I find it easiest to use 2 spoons to do this). You may need to press down or adjust stray pieces, but as long as the dough forms a rough cluster shape the cookies should stay together just fine once baked!
  5. Bake for 11-13 minutes (more chewy = less time, more crunchy = more time). Let cool on baking sheet for 10-15 minutes. Store in an airtight container for up to 5 days.

Notes:

FOR VEGAN:

  • use maple syrup instead of honey

FOR GLUTEN FREE:

  • use gluten free thick rolled oats

FOR NUT FREE:

  • use seed butter (sunflower seed, tahini, etc.)
  • replace sliced almonds with 1/4 cup seed of your choice (sunflower, pumpkin) and 1/4 cup thick rolled oats.

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