I love making cookies yet I haven’t posted a single recipe until now. How did that happen? I guess when you have way too many recipes to share, you fall off the wagon. Anyway, I have plenty of no-bake and quick-bake versions for us busy bees! Because let’s face it, with our very hectic work schedule, the last thing you and I want to do is to spend hours in the kitchen.
These granola oat coconut cookies are vegan, gluten-free, oil-free and use only five ingredients. You get the crunch, texture and right amount of sweetness. Fiber-rich, protein-packed, heart-healthy nutrients in a cookie! Don’t you just love it when you’re able to make your own snack? you know what’s in it, only the good stuff! (read: 4-ingredient strawberry cream spread)
Are oats and granola really gluten-free? Technically yes but there can be cross-contamination so it’s important to use tried and tested brands. My favorite granola is from Michele’s, the best one out there. Toasted, with a blend of sunflower seeds, sliced almonds and hint of pure Madagascar vanilla. What gives these cookies that extra coconut texture and taste is these unsweetened shredded coconut. While you can use egg replacer, I’m all for overripe bananas to bind the mixture together! Am I making you drool now? I love a good snack like this!
- 3 medium overripe bananas
- 1 cup granola mixture
- 1 cup oats blended dry
- 2-3 tbsp dried coconut shreds
- 3 tbsp agave or maple syrup
Pre-heat oven 350 degrees.
In a bowl, pour granola and oats. Blend oats for 10 seconds. The end result should be flour-like.
Add mashed bananas, coconut shreds and agave (or maple) syrup.
Mix everything together.
Scoop mixture, form a ball, flatten like you would in a cookie.
Arrange in a pan with parchment paper.
Bake for 15-18 minutes.
Serve warm or room temperature. Your call.
This recipe will yield 6-7 cookies
If you enjoyed this recipe, please tweet, pin, bookmark or share with a friend.