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Grain-Free Granola Breakfast Cookies (Vegan, Oil-Free)

Great big granola cookies that are grain-free, oil-free and vegan! Avocado takes the place of oil.

A theme is emerging with my last few posts, today included.

It is vegetables. For Breakfast. In convenient, portable, handheld form.

Today, it’s avocado, which I’ve blended into a scrumptious, filling breakfast cookie.

The remaining ingredients are equally straightforward, and chosen for delivering heaps of lasting energy: sunflower seeds, pepitas, flaxseed meal, coconut flour, and a combination of bananas, applesauce and dried fruit for both moisture and sweetness.

I wanted to create something similar to a soft granola bar, sans nuts (yes, you can pack in kids’ lunches, even if nuts are banned!) and exclusively sweetened with fruit. I considered using avocado oil, as I recently purchased a new bottle, but ouch! Is it expensive! My gaze turned to the slightly over-ripe avocado in our fruit bowl, and my frugal inner child decided to give it a go in place of any added oil.

For the granola-like crunch, the seeds get a coarse grind in the food processor, just to the point where the pieces are about the size of rolled oats. I threw in my dried fruit along with the nuts; it’s a simple way to use less fruit (lower sugar) while still getting a pleasant hint of sweet in every bite.

Coconut flour is one of my favorite ingredients, but it can be challenging to use without the protein structure and stability of eggs.

Challenging, but not impossible.

I love challenges.

Both seeds and flax do the structural work in here, aided by baking the cookies in a muffin tin, which prevents them from spreading and flattening. The results are tender and toothsome, just like the soft granola bars I hoped they would be!

Any type of dried fruit will work in the recipe, or you can take the chocolate chip route. For the latter, I recommend the miniature variety (no need to chop in the food processor). I add small amounts of stevia (I packet), cinnamon (1/2 teaspoon) and vanilla (1 teaspoon), too, but they are entirely optional.

The avocado works like a dream; I will definitely use it more in my morning bakes! Kids and skeptical partners will never guess that it is there.

Enjoy!

Yield: 9

Grain-Free Granola Breakfast Cookies (Vegan, Oil-Free}

Great big granola cookies that are grain-free, oil-free and vegan! Avocado takes the place of oil.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 medium-large banana, mashed (about 1/2 cup)
  • 1/2 of a medium, ripe avocado, mashed (about 1/3 cup)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup ground flaxseed meal
  • 1/3 cup pepitas (green pumpkin seeds)
  • 1/3 cup sunflower seed kernels
  • 1/3 cup dried cranberries
  • 3 tablespoons coconut flour
  • 1/4 teaspoon fine sea salt
  • Optional: 1 teaspoon vanilla/ 1/2 teaspoon ground cinnamon/ stevia for extra sweetening

Instructions

  1. Preheat oven to 350F. Grease or spray 9 cups of a standard size muffin tin.
  2. In a medium bowl, combine the banana, avocado, applesauce and flaxseed meal until blended and smooth. Let stand for 5 minutes.
  3. In a food processor, process the pepitas, sunflower seeds and cranberries until coarsely chopped and the seeds are about the size of quick-cooking rolled oats. Add the seed mixture, coconut flour, salt, and any of the optional ingredients (if using) to the flaxseed mixture, stirring until well-blended.
  4. Divide batter (it will be thick) between the prepared cups, smoothing the tops.
  5. Bake in the preheated oven for 23 to 27 minutes until golden brown and centers of cookies are just firm to the touch. Transfer to a cooling rack and cool 10 minutes. Remove from tin and serve warm or cool completely.

Notes

Storage: Store in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for 6 months.

Fruit: Other varieties of dried fruit can be used in place of the dried cranberries.

Nutrition Information

Serving Size

1 breakfast cookie

Amount Per Serving Calories 142Total Fat 8.1gSaturated Fat 1gCholesterol 0mgSodium 84.4mgCarbohydrates 13.9gFiber 4.4gSugar 5.8gProtein 4.7g

Did you make this recipe?

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Lemon Blue-Cranberry Granola Cookies – Marissas Whole Life

Wednesday 29th of July 2020

[…] Grain Free Granola Breakfast Cookies […]

misty

Saturday 23rd of May 2020

I came back and made these again! I'm glad for the other comment/question about no avocado, because I didn't happen to have one on hand when I wanted to make these. I have tried several other no sugar recipes at this point and this one is hands down the winner!! I wish I would've tried the vanilla and cinnamon as well! When I see *optional, I usually just ignore (to my chagrin sometimes)! The avocado seems to be a better binder as this batch was more moist and fell apart more easily. Both times I made, I have actually used the stevia packet, just on my own! I went back and read your blog comments and see that is what you did as well! We think alike! Have you created any other recipes with avocado? Or similar recipes? I would like to try them.

Thanks. Misty

Misty

Wednesday 22nd of April 2020

I tried these. I'm just now getting into a low sugar, healthier diet, so yeah, they tasted pretty sugar free, but they were not bad! I could get used to them. I made them in small muffin pan and they turned into surprise, Muffins!.....They are much crispier in a larger muffin pan and I liked them better. Depends on what you are going for, I guess. Thanks!

Camilla

Wednesday 22nd of April 2020

Hi Misty,

Glad you liked them! True, you can vary the texture, as you discovered, to suit your preferences, :)

Kay

Thursday 14th of November 2019

Hi there

Would it be possible to sub the flax meal with a flour instead? We react to too much flax.

Thank you so much Kay

Camilla

Thursday 14th of November 2019

Hi Kay! Yes, for this recipe subbing the flax meal with finely ground nuts, seeds of almond flour/meal should work well

Julie

Saturday 28th of September 2019

Hi!! I’m a frantic mom who is new to alternative baking and cooking within the realms of our new-found allergies...me included. We are pretty much staying away from everything grain, dairy, egg, nut and even some fruits and vegetables. I’m looking for an avacado substitute in this recipe. Any suggestions would be great. Thank you!

Camilla

Monday 30th of September 2019

Hi Juie! Yes, you can use more banana and or applesauce to sub for the avocado, or pumpkin puree puree would be great, too. There is still plenty of fat from the flax and seeds, so there should not be any need to add any other fat. :)

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