Grain-Free Granola Protein Cookies (Vegan, Oil-Free}
Great big grain-free granola cookies that are also oil-free and vegan! Avocado takes the place of oil for these easy, nourishing treats. With almost 5 gams of protein each, enjoy them for breakfast, snacks or pre-workout fueling!
Servings: 9 cookies
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 1 cup mashed very ripe banana (about 2 medium-large banana)
- 1/3 cups mashed avocado (about 1/2 of a medium-large avocado)
- 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
Instructions
- Preheat oven to 350F (180C). Grease or spray 9 cups of a standard size muffin tin.
- In a medium bowl, combine the banana, avocado, and flaxseed meal until blended and smooth. Let stand for 5 minutes.
- 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, and salt to the flaxseed mixture, stirring until well-blended.
- Divide dough (it will be thick) between the prepared cups, smoothing the tops.
- 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
Serving: 1breakfast cookie | Calories: 142kcal | Carbohydrates: 13.9g | Protein: 4.7g | Fat: 8.1g | Saturated Fat: 1g | Sodium: 84.4mg | Fiber: 4.4g | Sugar: 5.8g