Easy Flourless Granola Cookies

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The concept for these cookies came to be when I was eating a bowl of granola and wished it was a cookie and wondered if combining the two was possible. After some experimenting, we were so excited to discover it is — and it’s SO delicious! If you’re looking for a more wholesome cookie with plenty of nutritious nuts and seeds, this is the one for you. Just 1 bowl and 10 ingredients required. Let us show you how it’s done!

These cookies start with a creamy base of cashew butter and almond butter mixed with maple syrup for sweetness. They’re oil-free, and the nut butters give them a nutrition boost for sustained fullness.

They’re also flourless cookies, relying mainly on rolled oats (yay, whole grains!) — similar to granola. Nuts and seeds (we chose almonds and chia seeds) + dried fruit also contribute to the granola vibes.

A hint of coconut sugar brings them into the perfectly sweet zone rather than the “wait, this isn’t a cookie” zone. Sea salt boosts all the flavors and baking soda gives a little rise.

We hope you LOVE these flourless granola cookies! They’re:

Hearty
Salty
Sweet
Nutty
& Perfectly balanced!

Enjoy as a healthier dessert, grab-and-go breakfast, or satiating snack.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Easy Flourless Granola Cookies

Hearty, perfectly sweet granola cookies made with oats, nuts, and dried fruit. Gluten-free, plant-based, and SO delicious. Just 10 ingredients and 1 bowl required!
Author Minimalist Baker
Print
4.78 from 36 votes
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
Servings 10(Cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 1/4cupcashew butter(or another nut or seed butter)
  • 1/4cupalmond butter(or another nut or seed butter)
  • 1/3cupmaple syrup
  • 1/4tspbaking soda
  • 1/2tspsea salt
  • 1Tbspcoconut sugar
  • 1cuprolled oats(gluten-free as needed)
  • 1Tbspchia seeds
  • 1/2cupchopped nuts(we used almonds)
  • 1/3cupdried fruit(we used unsweetened tart dried cherries)

Instructions

  • Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
  • In a medium bowl, combine cashew butter, almond butter, and maple syrup and mix until smooth and thoroughly combined. Add baking soda, salt, and coconut sugar and mix.
  • Next add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl. Stir well to evenly distribute ingredients.
  • Using a 1/4-cup cookie scoop or two large spoons, scoop out dough, place dough in your hands, and press slightly between your hands to make a thick, flat cookie about 2 inches in diameter. Place cookies on the prepared baking sheet — they will not spread much, so it’s okay if they are close together.
  • Bake for 12-15 minutes until the edges begin to turn golden brown and the tops of the cookies are pale and firm. Let cool slightly before enjoying. They’re delicious with a glass of dairy-free milk!
  • Let cool completely before storing in an airtight container at room temperature for up to 3 days or in the freezer up to 1 month.

Video

Notes

*Nutrition information is a rough estimate calculated with unsweetened tart dried cherries.

Nutrition (1 of 10 servings)

Serving: 1cookieCalories: 178Carbohydrates: 19gProtein: 4.9gFat: 10.2gSaturated Fat: 1.2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5.8gTrans Fat: 0gCholesterol: 0mgSodium: 152mgPotassium: 177mgFiber: 2.7gSugar: 9.1gVitamin A: 77.6IUVitamin C: 0.6mgCalcium: 61.3mgIron: 1.3mg

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Reader Interactions

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  1. Paulasays

    OMG, these are such good cookies! I’ve struggled to find good gluten-free treats, either homemade or from a bakery, that still tasted good. But these hit the mark completely! So yummy! Honestly, these are a good cookie even if you put them up against a “standard” cookie with all the gluten and sugar! I used almond and peanut butters. Will definitely be making again!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad to hear you enjoyed these cookies, Paula. Thanks so much for the review!

      Reply
  2. Maghilsays

    Tasty, easy, and easily adaptable. I split the batch in half and added some chocolate chips to make it even more palatable for my picky eater, and to the other half (for me), I added flax seeds, unsweetened shredded coconut, and sunflower seeds.

    Reply
  3. Kyliesays

    These look amazing and can’t wait to try them. Can anyone please tell me are these soft and chewy or hard and crunchy? Thanks.

    Reply
  4. Chrissays

    Second MB recipe in a day! I made these with my 2 year old daughter as our afternoon project and they were delicious! They didn’t last till the evening.

    Reply
  5. Victoriasays

    These cookies are AMAZING. Come together in 5 minutes and I’ve made them 3 times now. I love how you can do a lot of variations with them too. This is something I would be comfortable making for anyone. The texture and buttery flavor are unbelievable. They look kinda mushy and scary when they first come out of the oven but after 10 minutes or so they solidify and hold their shape well. They also keep really well! A true winner!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Victoria! Thank you for sharing your experience! xo

      Reply
  6. Luisasays

    Thank you for the recipe, I liked it that it was so simple. I followed the recipe as is and only cut out on the sweeteners. The problem I had is that I could not form the dough, as everything crumbled. To help make the dough stick together I added 1 tbsp. of coconut oil, but that did not help either. So that I would not waste food, I ended up roasting everything as granola, no cookies. The taste was very delicious. Why would the dough not stick together?
    Thanks

    Reply
    • Support @ Minimalist Bakersays

      Hi Luisa! If you omitted or reduced the maple syrup that could be why it didn’t come together. Glad it was enjoyable as granola!

      Reply
  7. Trishsays

    Thank you for this awesome recipe. By far my favourite cookie recipe. I subbed peanut butter for cashew butter, used a mix of pumpkin seeds and almonds, dried cranberries & blueberries. Absolutely delicious, only problem is that everyone likes these so they never last long. Thank you

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad to hear it, Trish! Thank you so much for the lovely review! xo

      Reply
    • Support @ Minimalist Bakersays

      Hi Cora, we haven’t tested without them, but we think the cookies would turn out fine. Or you could try ground flax for a similar effect. Hope that helps!

      Reply
  8. Kristasays

    This recipe was fast, easy and healthy. I used peppitas, and cashews for the nuts and peanut butter. I threw in goji berries and raisins. They were soft on the inside and chewy. Great! However, they didn’t yield many cookies do when making again I’d double the batch.

    Reply
  9. Jennifersays

    Thanks for another great recipe! The cookies are reminiscent of the overnight oatmeal on your site that I am completely in love with! The hearty texture make these very satisfying and the chewy tart cherries add the perfect touch!

    Reply
  10. Kellysays

    We have made this recipe at least 5 times now! Excellent vegan and gluten free cookie! Our favourite version so far was made with hazelnut butter instead of almond butter (splurge I know), pecans for the nuts and mini dark chocolat chips instead of dried fruit. To die for!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoy this recipe, Kelly. Those variations sound incredible. Thank you for sharing!

      Reply
  11. Liorasays

    Okay so I just got this receipt in my mail box. I’ve seen it before but I was in the mood to do something and there the something was… we kept all the ratios the same but added half sour cherries half wild dried blueberries (from traders) and then on the nut side we added dried coconut, pumpkin seed , sesame and pecans…again keeping the ratio the same we did not change out the chia.

    What can I say! FABULOUS! As always my dear! Thank You!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed them, Liora! Thank you for sharing! xo

      Reply
  12. Sarahsays

    These are insanely good. I mix up the nut butters I use and add walnuts, almonds, cranberries, pumpkin seeds, and choc chips. So good!!!!!

    Reply
  13. william r peacesays

    Great and simple! I used only peanut butter and chopped peanuts with dried cranberries. Too good. I have a new go to after dinner snack. Thanks

    Reply
  14. Annesays

    We love these cookies!! We used date syrup and date sugar instead of maple and coconut sugar. We also used tart cherries.

    The first time we tried, the cookies were too crumbly. We think we over-baked them a touch. The second batch was much better, less crumbly though they do tend to the crumbly side.

    My question for you is if you have a healthy vegan version of the classic no-bake cookie that avoids the sugar and maybe even avoids saturated vegan butters (from memory 2c sugar, 1/4c cocoa, 1 stick butter, 1/2c milk cooked 2 minutes on lightest simmer then, off heat, adding 1/3c peanut butter, pinch of salt, 3c oats, splash of vanilla and scooped out to harden). I’ve loved these since childhood but I don’t make them because of the sugar and saturated fat. I’d love a healthy near whole-plant version akin to these great granola cookies (these cookies make me believe it’s possible).

    Reply
    • Support @ Minimalist Bakersays

      Hi Anne, we’re so glad they turned out better the second time around! You can find our no-bake cookie recipe here. Hope you love them!

      Reply
  15. SAHITHI KRISHNAsays

    I made these cookies today and they look so delicious. Still cooling on the rack and I can’t wait to taste one. Unlike yours, my cookies have spread considerably. I have used 1/2 cup homemade sweetened almond butter (straight out fridge) , 1/4 cup maple syrup, 1 tbsp panella, 1/4 tsp baking soda with 1 tsp ACV, walnuts, cranberries and coconut chips. I am wondering what could have made them spread so much, they almost doubled. May be it is because my almond butter was cold ? I usually make my almond butter with toasted almonds and dried coconut chips, so the coconut in the butter made a difference? Thank you so much for this recipe.

    Reply
    • Support @ Minimalist Bakersays

      Hi Sahithi, we’re not quite sure as there were quite a few changes. But we are thinking the most likely thing would be the coconut chips adding additional fat?

      Reply
  16. Cherylsays

    These are great! Making them again with chocolate chips added! Delicious and simple!

    Reply
    • Support @ Minimalist Bakersays

      Yum- love that addition =) Thank you for sharing, Cheryl! xo

      Reply
  17. Annmarie Allensays

    My 12-year old made these and they were delicious! We used almond and peanut butter, slivered almonds and dried cherries. We omitted the coconut sugar since our peanut butter was already sweetened. Its takes a little practice shaping the batter and making it compact so it sticks together while baking but we got it. We’ll make again and add a dash of cinnamon next time!

    Reply
    • Support @ Minimalist Bakersays

      Hi Annmarie, so glad you enjoyed them overall! If using a nut butter that is more stiff/dry, that could be the issue? Hope that’s helpful!

      Reply
        • Support @ Minimalist Bakersays

          Hi, we haven’t tried that and aren’t sure how that would turn out in these cookies. But we think that could work in place of coconut oil in this recipe. Hope that helps!

          Reply
  18. Donnasays

    These are delicious! In fact, I’m making them again today. I don’t care for chia seeds though. If I just leave them out, do I have to add an egg to the recipe since chia seeds have a binding effect?

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Donna! They should be fine without it, but you could try ground flax for a similar effect.

      Reply
  19. Jaclynsays

    Eager to try these but could you substitute maple syrup with date syrup? Thank you for all of your recipes, it has made switching to a plant based diet accessible for me and I truly appreciate it!

    Reply
    • Support @ Minimalist Bakersays

      Hi Jaclyn, we haven’t tried that, but we think it would work. Let us know how it goes!

      Reply
  20. Susisays

    Delicious! I followed the recipe, only doubled it and added chocolate chips. Walnuts instead of almonds. Made two dozen cookies. Thanks… it’s a keeper!

    Reply
  21. Bettinasays

    Yum! I made these twice so far, first time I skipped the sugar and maple syrup and it all crumbled, but this time I included them both and they turned out beautifully. I didn’t have cashew butter so I used more almond butter. I used dried tart cherries. I don’t have a scoop so I used my 1/4 cup measuring cup and packed it in and then like hit it against my palm to pop it out and flatten it a bit. I only got 8 cookies out of mine so next time I’ll have to spread it out some more. Thank you! -B

    Reply
  22. Lizzysays

    These were so tasty! I made mine with some changes – 1/4 cup peanut butter, 1/4 cup tahini, less salt (my PB is salted), 1/4 cup maple syrup, and no sugar. I used toasted coconut chips & dried mango for my nut and dried fruit. :) Yum! I will be making them again!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Lizzy! xo

      Reply
  23. Krithikasays

    This made 12 small but filling cookies! Like some others, I thought the sweetness could be cut down a bit as well. I used a small amount of chocolate chips that could have added to the sweetness. I used sliced almonds that made it a bit awkward to shape. It seemed to be falling apart in the oven, but firmed up once cool. Will be making these again!
    I wonder how these would hold up if pressed out in a loaf pan and baked.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing your experience, Krithika! We appreciate the feedback! xo

      Reply
  24. J Huffsays

    Just made 3 batches of these! Only thing I changed after first batch was halving the salt, I think variations in naturally occurring sodium in different nut butters could be at play. They turned out awesome! Easy, quick, SO delicious and not too sweet! It’s been incredibly difficult finding similar recipes that do NOT have banana or egg AND taste good with this texture I’m after! 10/10! Thank you for another great life improving recipe!!!! 💝

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed this recipe! Thanks so much for the lovely review! xoxo

      Reply
  25. Mary Becksays

    Wow! I made these yesterday in record time, and they came out beautifully!! A nice big satisfying cookie! I followed the recipe exactly, except subbed 1/4 cup peanut butter for the cashew butter. Made mine with the dried cherries and chopped almonds, too. I baked them for about 18 minutes, but still took them out when the tops were pale, as suggested. Super excited about this new recipe! Thank you, once again!!

    Reply
  26. amatthewssays

    So easy and satisfying! I made them with peanut butter and tahini as the nut butters and added a sprinkle of cinnamon. Will definitely be a repeat recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them! Love the cinnamon addition. Thanks for sharing! xo

      Reply
  27. Janesays

    We love a one bowl recipe!

    I subbed tahini for the cashew butter, and mini chocolate chips for the dried fruit. I used all pecans for the nuts, and threw in some pumpkin seeds as well!

    This recipe is definitely a keeper! Thanks Dana!

    Reply
    • Support @ Minimalist Bakersays

      Yum! Love the modifications, Jane. Thanks so much for sharing! xo

      Reply
  28. Susansays

    These are wonderful. They are quick, as you indicated, loved that. I used only peanut butter (that’s what I had on hand). Used granulated sugar instead of coconut sugar, chopped pecans and dried cranberries . I used a 2 T scoop and baked them 22 min (my oven runs cooler), but think I may have over baked them. They are pretty crunchy all the way through, and delicious . These are sweet enough, without being so sweet that I want to eat 10 of them, instead of one or two. And feel they will give me a protein lift to keep me going. thanks so much for sharing this recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Susan! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  29. Pamsays

    Not sure what I did wrong, but these did not hold together. They tasted ok but overall were a fail. I was so excited too’

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that happened, Pam! Did you make any modifications?

      Reply
      • Pamsays

        No. They seemed a bit over cooked, maybe that played a roll. Love vegan cookie recipes made with Whole Foods, maybe I’ll try again…

        Reply
        • Support @ Minimalist Bakersays

          One idea could be if your nut butter was really stiff/dry? Hope that helps!

          Reply
  30. Adrienne Psays

    I made these using all peanut butter, almonds, and raisins. They are a perfectly crunchy cookie, without adding flour!

    The only thing we didn’t care for was how sweet they turned out. Next time, I will leave out the sugar and only add maple syrup.

    Reply
    • Support @ Minimalist Bakersays

      Hi Adrienne, Thanks for the honest feedback! Another reader mentioned using all maple syrup and it impacted the texture. We might suggest using half the coconut sugar and half the maple syrup for best texture, while still reducing sweetness. Hope that’s helpful!

      Reply
      • Emilysays

        These turned out delicious!!! I ate 6 of them!!! I subbed tahini/peanut butter . The tahini was great for keeping the dough soft. This recipe is a winner and so easy!!

        Reply
  31. Annsays

    I just made these and they tasted so good! I omitted the coconut sugar and cut out some of the maple syrup. I also added some sesame seeds to the mix. They tasted really good hot. However, the next day they were kinda hard and got a little difficult to bite into. Any suggestions as to how to avoid this?

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Ann! Hmm, we’re wondering if omitting the coconut sugar may have caused that. What about doing half coconut sugar and half maple syrup next time?

      Reply
  32. Opheliasays

    These are delicious!!! Crispy and chewy mmm… I used only almond butter and put hazelnuts and dried pineapple I can’t stop eating then. Thanks again for a great recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Ophelia! Love those creative additions. Thanks for sharing! xo

      Reply
  33. Rachelsays

    These were good! Kind of like a cross between a granola bar and a cookie. I didn’t have almond butter on hand, so I made these with a 3-to-1 ratio of raw cashew butter to tahini. I used walnuts and subbed chocolate chips for the dried fruit. I also completely forgot the chia seeds, oops.

    I thought they weren’t going to hold together, but they did once baked. Very easy to put together.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad they still turned out well. Thanks for sharing, Rachel!

      Reply
  34. Maddiesays

    these are sooo delicious and easy! i opted out of the coconut sugar because 1/3 cup maple syrup already seemed like a lot to me, and i’m glad i did! they were perfectly sweet cookies, but next time i might even cut the maple syrup in half so they are more of a breakfast cookie. these will definitely be on repeat in my house!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Maddie! Thanks so much for sharing! xo

      Reply
  35. Debsays

    Thank you so much for your awesome recipes. It is so great to have such a selection of healthy, GF vegan family favourites. I really appreciate the time and effort you put into the creation of them, such a pleasure to receive in my inbox. All the best, Debbie

    Reply
  36. Faith V.says

    I made this today after I saw it come up in my e-mail and noticed I had all the ingredients! Actually, I used 1/2 cup peanut butter instead of the other butters, and used raisins (normal and golden). They turned out splendid! These will be great as breakfast or a mid-morning snack (which is what I will probably use them for).

    Reply
  37. Danisays

    What’s the texture of these end up being? I’m thinking pretty soft, yes? Recipe looks great 😊

    Reply
    • Support @ Minimalist Bakersays

      Hi Dani, these have crispy edges and a chewy center. Let us know if you try them!

      Reply
  38. Ava Eggensays

    I made these this morning! Super easy and tasty. I used peanut butter instead of cashew. I didn’t have any dried fruit so I used shredded coconut.
    I also put in a bit of vanilla and cinnamon.
    Great recipes! :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Ava! Love your additions! Thanks for sharing!

      Reply
  39. Linda Adamssays

    Hi.
    Is it possible to leave out the oats in this recipe?
    Unfortunately, I have to avoid all grains.

    Thanks.

    Reply
    • Support @ Minimalist Bakersays

      Hi Linda, we haven’t tried that, but fear they won’t hold together well. Perhaps more nuts, seeds, or shredded coconut? Let us know if you do some experimenting!

      Reply
  40. Debbiesays

    Made this recipe as is except I substituted golden raisins for the cherries. Because I have an electric oven cooking time took 25 minutes. Cookies turned out great and super easy to make. Loved that the didn’t use oil or flour. Will definitely make these again. So easy and delicious.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Debbie! Thanks so much for sharing! xo

      Reply
  41. Rachel Poplacksays

    Do you think it would work to sub coconut for the oats if I can’t eat grains?

    Reply
    • Support @ Minimalist Bakersays

      Hmm, perhaps! But they may not hold together quite as well. Let us know if you try it!

      Reply
  42. LD Quinnsays

    Made this today and the cookie is so yummy and easy to make. If you are a texture person then you’ll love the chew like us. We used half almond and half peanut butter and put a chocolate chip right in the middle. For nuts we used sliced almonds, pecans, and sunflower seeds. Will definitely make again. Great road trip cookies!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed them! Thanks for sharing! xo

      Reply
  43. Hannahsays

    Delicious cookies! For some reason mine did not set after 15 min and ended up baking them almost 30 min. Regardless came out great.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your experience, Hannah! Did you make any modifications? Or were you using an especially runny nut butter, by chance?

      Reply
  44. Colemansays

    Hi! These look amazing!! Will be trying in 2.5 seconds. Would it be possible to omit coconut sugar and use honey, or is it important to use a dry ingredient here? Thank you for the newest cookie to enjoyed for breakfast! ☺️

    Reply
    • Support @ Minimalist Bakersays

      Hi Coleman, we haven’t tried that, but do think they might have trouble setting up and/or be more prone to softening the next day. Let us know if you try it!

      Reply