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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 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!


ENJOY! LET US KNOW HOW YOU LIKED THIS RECIPE IN THE COMMENTS BELOW OR BY TAGGING @MADEBYME.G ON INSTAGRAM!
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Granola Cluster Cookies


  • Author: Made by Meg
  • Total Time: 20 mins
  • Yield: 910 cookies 1x
  • Diet: Vegan

Description

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.


Ingredients

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

Instructions

  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, maple syrup (or honey), 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 ~2 tbsp dough for each 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

*Compared to maple syrup, honey makes for a chewier cookie.

Make it Vegan: Use maple syrup instead of honey.

Make it Gluten Free: Use gluten free thick rolled oats.

Make it 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.

  • Prep Time: 5 mins
  • Cook Time: 11-13 mins
  • Category: Cookies

Keywords: snacks, sweets, granola, cookie, nuts, nut butter, almonds, pumpkin seeds, maple syrup, honey

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