Matcha Almond Granola Cookies
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.
Ingredients
- 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)
Instructions
- 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!
Servings: 2 dozen