Flax & Coconut Granola Cookies
The Flax & Coconut Granola Cookies are made with oats, oat flour, almond flour, flax seeds and coconut, held together by coconut oil, almond butter and a small amount of maple syrup and studded with dark chocolate chunks. They come together in under 20 minutes, most of which is baking time. Whip them up the next time you’re meal planning and prepping and you’ll have a delicious treat to snack on all week long.
I first made these cookies last June while playing in the kitchen with Amal, we literally tossed together some pantry ingredients, baked them and enjoyed them with oat milk. I posted the photo to Instagram, then quickly scribbled down the ingredients on my phone notes application. I’ve since had a few requests for the recipe and while I’ve been meaning to share it for quite some time, I couldn’t get them to be quite as they were the day we made them on a whim.
They were pure perfection and every attempt thereafter was either too dry, too crumbly, too oily or just not quite right. Until one day…I finally got really really really close and even better.
While the first ones were amazing in flavour and texture, they fell apart too easily when picked up which made them hard to transport (aka like in a brown bag lunch for example) and the trick was finding the right combination of ingredients to create a more sturdy cookie without drying them out or adding too much sweetness.
This time around, they’re sturdy with the perfect amount of sweetness and “buttery” texture and hold up well to being picked up, dunked, crumbled on top of a breakfast bowl , and wrapped in parchment and tossed into a lunch bag. You can store them at room temperature in an airtight container and enjoy them throughout the week.
The recipe below makes 16 large cookies, but you can stretch it to 24 and make them a bit smaller if you like.
Flax & Coconut Granola Cookies
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 20 minutes
- Difficulty Easy
- Servings 16
- Diet vegan, gluten free
- Category Snack
Ingredients:
- 1 C (120g) Small Flake Rolled Oats (aka Quick Oats), use certified gluten free oats if neccessary
- 3/4 C (80g) Fine Oat Flour
- 1 C (100g) Almond Flour
- 1/2 C (40) Unsweetened Shredded Coconut
- 1/3 C (65g) Coconut Oil, room temperature, soft but not liquid
- 1/4 C (70g) Almond Butter, I used homemade from this recipe
- 1/2 C (80g) Golden (Light) Flax Seeds
- 1/4 C (70g) Maple Syrup
- 5 Squares (40g) Dark Chocolate Bar, chopped
Method
- Preheat oven to 180 C and line a baking tray with parchment paper
- Add all dry ingredients to a large bowl, except for chopped dark chocolate, and stir well to combine
- Add wet ingredients to a separate bowl and stir well to combine
- Fold wet ingredients into dry ingredients using a spatula, until well combined and you have a compact and sticky mixture
- Flatten the mixture into a round disk inside the bowl and add chopped dark chocolate then fold the mixture a few times until the chocolate is evenly distributed throughout
- Use an ice cream scoop or large spoon to scoop out 16 equal size cookie balls and place them well spaced out on 1 or two parchment paper lined baking trays, depending on the size of your tray
- Flatten each ball slightly with a spatula or the palm of your hands and bake on the center rack until slightly golden, about 15 minutes, being careful not to burn them.
Notes
- You can grind your own oat flour and almond flour by grinding rolled oats and blanced almonds. Just be sure to use the weight measurement. In other words 80g of rolled oats and 100g of blanched almonds.
- You can replace the light or golden flax seeds with dark flax seeds but do not replace them with chia seeds, as the chia absorbs too much liquid and gelatinous cosistency that dries out the cookies.
- I've used 92%, 99% and 100% dark chocolate bar and they all work well, it just depends on your preference. I recommend 85% cacao content or above or you can replace the dark chocolate with cacao nibs. They won't melt, but will add some extra crunch.
- You can add a handful of chopped nuts, like walnuts or pecans for added crunch as well.
- You can replace maple syrup with the same amount of honey or coconut nectar
