These plant-based and gluten-free cookies are easy to prepare using Matcha Almond Granola as the base. They are crunchy and chewy with plenty of almond and matcha flavor.Jump to Recipe
Earth Day inspired these tasty treats, as well as a tasty double batch of Matcha Almond Granola. You would never know that these cookies contain zero eggs or gluten and they have a wonderful flavor of matcha.
Start by making a batch of Matcha Almond Granola. 2 cups of this granola is then mixed with oat flour, baking soda and salt.
Applesauce and baking powder are combined in a separate bowl. This creates an egg substitute which adds both moisture and leavening to the cookies. Whisk in melted coconut oil, almond butter, and coconut sugar.
Add these wet ingredients to the granola mixture and stir until well-mixed. You can add about 1/2 cup dried fruit if desired. I think dried sweet cherries or chopped apricots are wonderful additions!
Using a small cookie scoop or spoon, drop 1-tablespoon sized balls onto parchment lined baking sheets.
Bake for about 10 minutes or until golden. The cookies will flatten slightly but still remain a bit puffed.
Cool the cookies for a few minutes on the pan before moving to a rack to cool completely. They will be quite soft upon removal from the oven but firm up nicely.
Crispy on the outside and a bit chewy in the middle with a wonderful crunch of granola!
Matcha Almond Granola Cookies are a perfect Fika treat, snack, dessert or perfectly acceptable breakfast 🙂
Matcha Almond Granola Cookies
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups Matcha Almond Granola
- ¼ cup unsweetened applesauce
- ¼ teaspoon baking powder
- ½ cup coconut sugar
- ¼ cup virgin coconut oil, melted
- 2 tablespoons raw almond butter
- ½ cup dried fruit, optional (cherries, berries, chopped apricots, raisins)
- Preheat oven to 325°.
- In a large bowl, whisk together oat flour, baking soda and salt. Stir in the granola until well-coated.
- In a separate bowl, combine the applesauce and baking powder. This creates an egg substitute by adding both moisture and leavening. Add the coconut sugar and coconut oil and whisk until smooth.
- Add the wet ingredients to the granola bowl and mix well. Stir in dried fruit, if desired.
- Line baking sheets with parchment paper and drop the batter by tablespoons, using a small cookie scoop or other spoon.
- Bake for about 10 minutes or until the cookies are golden brown.
- Remove from oven and cool for 5 minutes before transferring to a cooling rack.
- Store cookies in an airtight container at room temperature. These also freeze well!