Cinnamon Oatmeal Raisin Granola/Cookies (GF, Vegan)

One recipe, two ways. Perfect, right? You can either use this recipe to make gluten-free vegan oatmeal raisin cookies, or gluten-free vegan granola (to be eaten as a snack or used in a cereal with your favourite non-dairy milk).

It’s an easy recipe, and I started out making cookies but made some granola out of it too. I added to the granola to make it even better (think: baked coconut chips, dried blueberries or cranberries, dark chocolate chunks, etc.)

Gotta love getting the most out of a recipe! One cookie really hits the spot if you want something sweet and crunchy. They are easily digestible too, should you follow a gluten-free diet. Or, if that’s just how you roll… you’ll enjoy them all the same.

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Ingredients

1 cup gluten-free rolled oats

1/4 cup all natural almond butter

1/4 cup pure maple syrup

1 tsp good quality ground cinnamon (such as Watkins)

1/4 cup coconut sugar

1/4 cup coconut flour

1 tsp pure vanilla extract

2 tbsp coconut oil, melted

2 tbsp ground flax seeds

1/4 cup chopped walnuts

1/2 cup raisins

pinch of sea salt

Granola Method

  1. Preheat the oven to 350°F. Line a medium sized baking tray with parchment paper.
  2. In a medium sized mixing bowl, combine the wet ingredients (melted coconut oil, almond butter, maple syrup, coconut sugar and vanilla extract). Whisk until well combined.
  3. In another medium sized mixing bowl, combine the dry ingredients (oats, coconut flour, ground flax seed, cinnamon and sea salt). Whisk until well combined.
  4. Next, add the wet mixture to the dry ingredients. Pour over top and fold into the dry mixture using a spatula. Fold in the chopped walnut and raisins following the same method.
  5. Place the mixture onto the lined baking tray and spread evenly.
  6. Bake for 15-20 minutes. I baked mine for 17 minutes. Add some of the suggested optional add-ins and store in an airtight container.

Optional Add ins: baked coconut chips, dried blueberries, cranberries or dark chocolate chunks. 

Cookie Method

  1. Preheat the oven to 350°F. Line a medium sized baking tray with parchment paper.
  2. In a medium sized mixing bowl, combine the wet ingredients (melted coconut oil, almond butter, maple syrup, coconut sugar and vanilla extract). Whisk until well combined.
  3. In another medium sized mixing bowl, combine the dry ingredients (oats, coconut flour, ground flax seed, cinnamon and sea salt). Whisk until well combined.
  4. Next, add the wet mixture to the dry ingredients. Pour over top and fold into the dry mixture using a spatula. Fold in the chopped walnut and raisins following the same method.
  5. Use your hand shape the mix into cookies (use your judgement for size). Ensure that you pack them down with your hands to ensure that the ingredients stick to one another. (Since the almond butter has oils combined with the heat of your hands, this will help…trust).
  6. Place the cookies onto the lined baking tray and spread apart (about 2 inches from one another).
  7. Bake for 15-20 minutes. I baked mine for 17 minutes.

Note: Cookies will harden as they cool. Store in an airtight container. So tasty!

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