Plant-Based Whole Grain Granola Bar Cookies
A mix of all things delicious: goji berries, nuts, seeds, coconut and cacao nibs. Sweet enough to enjoy as a dessert and healthy enough to eat for breakfast!
Servings 20 Cookies
Calories 113kcal
Equipment
- Food Processor
- Large mixing bowl
- baking sheet
- cookie scoop
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 3/4 cup raw walnuts or other raw nut (almonds, pecans)
- 1 1/2 cup rolled oats divided
- 20 Deglet Noor dates pitted
- 1/3 cup water
- 1 tsp vanilla extract
- 1/2 cup shredded coconut unsweetened
- 1/3 cup sunflower seeds
- 1/3 cup cacao nibs
- 1/3 cup goji berries
- 1 tsp baking powder
Instructions
- Preheat oven to 350 degrees F.
- Make flax egg by combining ground flaxseed and water in a small bowl or mug. Let sit.
- Place walnuts and 1/2 cup of oats in a food processor fitted with an S-blade and blend for 30 seconds, until no large chunks remain. Transfer to a large mixing bowl.
- Adds dates, water and vanilla extract to the food processor (no need to wash out any oat residue). Let soak.
- Add coconut, sunflower seeds, cacao nibs, goji berries and baking powder to the oat/walnut mixture.
- Blend dates, water and vanilla extract for 30 seconds, or until smooth.
- Add date puree and flax egg to dry mixture and stir until combined.
- Use a cookie scoop to scoop dough onto a parchment-lined baking sheet.
- Bake for 15 minutes or until firm. Let cool and enjoy warm or at room temperature.
Notes
Store in a sealed container in the refrigerator for a week or in the freezer for up to 6 months.