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–+ servings
3 granola cookies stacked on top of each other, on top of a pink napkin.
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4.60 from 5 votes

Gluten-Free Granola Breakfast Cookies

Gluten-free granola cookies, great for breakfast on the go!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Cookie recipes
Cuisine: American
Servings: 10 cookies
Calories: 348kcal
Author: Cheryl Bennett

Ingredients

  • 6 Medjool dates + hot water to cover // 75g
  • 1/4 cup chopped pecans // 29g
  • 1/4 cup sliced almonds // 21g
  • 1/4 cup pepitas/sprouted pumpkin seeds // 35g
  • 1/4 cup shredded coconut // 21g
  • 1 1/2 cups rolled oats // 150g
  • 1 tsp. kosher salt or to taste *see note
  • 1 1/2 tsp. pumpkin pie spice optional
  • 3 tbsp. coconut oil
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup nut butter peanut butter, almond butter, cashew butter, etc. // 135g
  • 2 tbsp. honey or maple syrup
  • 1/2 cup almond flour // 48g
  • 1/2 tsp. baking powder
  • 1/2 cup assorted dried fruit golden raisins/sultanas, cherries, raisins, apricots, etc. // approx. 60 - 70g

Instructions

  • Preheat oven to 325°F with convection fan // 350°F without fan // 180°C // Gas mark 4.
  • Cover dates with hot water and let them soak for 5 - 10 minutes until they are very soft. Then drain and set aside.
  • While dates are soaking, mix pecans, almonds, pepitas, coconut, oats, salt, pie spice (if using), and coconut oil in a medium bowl.
  • Spread out the oat and nut mixture on a parchment-lined baking sheet and toast in the oven for 8 - 10 minutes. Remove from oven and set aside to cool.
  • While the oats are in the oven, chop the soaked dates into small pieces.
  • In the empty mixing bowl, combine egg, vanilla, nut butter, honey/maple syrup, almond flour, baking powder, and dried fruit. Add toasted nuts and oats. Mix until fully incorporated.
  • Line a baking sheet with a silicone baking mat or parchment paper, and scoop out 1/4 cup portions (2 ounce). Use your hands to form them into patties. (They'll look a little like hockey pucks) Slightly flatten them, as they will not spread in the oven.
  • Bake for 16 - 18 minutes, remove from the oven and let cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.

Video

Notes

  • Store in an airtight container on the counter for about a week.
  • I like salty sweet - if you don't or you are watching your salt intake, reduce salt to 1/2 tsp. I use Diamond Crystal kosher salt. If you use Morton kosher salt or table salt, use even less.
  • If your oven has the convection fan feature, use it. It helps the cookies to brown evenly.
  • Add in one mashed banana if you have a ripe banana that needs to be used. It gives the cookies extra moisture and sweetness.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 197mg | Fiber: 6g | Sugar: 21g