National Healthy Eating Week Day 1: Vegan Granola Cookies

National Healthy Eating Week Day 1: Vegan Granola Cookies

For National Healthy Eating Week (11th-15th June), I thought it would be a good idea to share my top 5 tips for turning vegan along with my favourite vegan recipes- today’s recipe is for my healthy vegan granola cookies.

vegan granola cookiesvegan granola cookies

I will be sharing one vegan top tip and one tasty vegan recipe every day this week until Friday so if you are thinking of turning vegan or even just want to reduce you meat/dairy intake, make sure you subscribe to get notified for each of my new posts to avoid missing out on one of my tips!

Visit my previous post for more information on Healthy Eating Week.

Vegan tip 1: Never throw away the Chickpea water (aka aquafaba)

I only recently discovered the multi-use of chickpea water (aquafaba) as I used to pour it down the sink all the time, but now I use it in so many different recipes!

Whisking it with a little icing sugar and cream of tartar makes meringues that look and taste exactly the same as egg white ones!

For this vegan granola cookies, I used the chickpea water to make a meringue foam which I then stirred into the cookie mixture. This makes them super crispy, chewy and light without needing to add loads of oil or any egg.

These healthy vegan granola cookies are high in fibre as they’re packed with oat and fruity goodness but relatively low in sugar so they’re much healthier than your average chocolate chip cookie!

You can be as creative as you like with what you add to your cookie (but keep it healthy!), desiccated coconut and cranberries are another good flavour combination that go really well within the base of this cookie recipe.

Are you taking part in National Healthy Eating Week? Feel free to share what healthy change you’re making this week in the comments below.

Subscribe to my blog to stay updated with my healthy vegan recipes and top 5 vegan tips!


Vegan Granola Cookies

The aquafaba makes these super light and fluffy and replaces a lot of the oil making this recipe a lot healthier than most others on the web!  I added dates and dried apricot as I found that these flavours went well with desiccated coconut and dark chocolate but I reckon other dried fruits would also go nicely too!

Course Snack
Cuisine Vegan
Keyword Vegan Granola Cookies
Prep Time 40 minutes
Total Time 40 minutes
Servings 12 cookies


  • 80 g plain flour
  • 70 g rolled oats
  • 20 g finely desiccated coconut
  • 30 g vegan dark chocolate chopped
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 50 g brown sugar
  • 1 tbsp agave syrup or maple syrup
  • 60 ml aquafaba (liquid in 1 can of chickpeas)
  • 1 tbsp cream of tartar
  • 30 g peanut butter
  • 3 tbsp sunflower or coconut oil
  • 20 g dates chopped
  • 20 g dried apricot chopped
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon


  1. Preheat oven to 180 C and line a baking tray.

  2. In a large mixing bowl, stir together flour, oats, coconut, vegan chocolate, dried fruits, baking powder, salt, cinnamon and sugar.

  3. In a separate bowl, beat aquafaba with cream of tartar (using a handheld mixer ) until light and fluffy and loose peaks have formed. 

  4. To the aquafaba meringue, add the peanut butter, oil, maple (or agave) syrup and vanilla and whisk to combine.  Add to dry ingredients and mix until combined.  Cover and chill in the refrigerator for 30 minutes 

  5. Scoop chilled dough with a tablespoon and form into small discs. Place on baking sheet with about a fair gap in between each cookie to allow for spreading. 

    vegan granola cookies
  6. Bake for 10-15 minutes until lightly golden brown. 

    vegan granola cookies

Andri x



  1. Tula Neocleous
    June 11, 2018 / 10:06 pm

    Thanks for making these for us, Andri really scrumptious!

  2. Emilie-Marie
    April 11, 2020 / 8:45 am

    In the ingredients, you’ve written maple syrup but there is no mention of it in the method, when should this be put in? And mine turned out so much darker/browner than your pictures and the end mix was quite runny… will give it a crack again but otherwise they’re alright 🙂

    • basilandvogue
      April 11, 2020 / 9:10 am

      Hey Emilie,
      First off thank for trying this out!
      Apologies that I missed that out in the method, I’ve corrected it- it’s with the oil/vanilla/pb when you add it to the aquafaba.
      Also some ovens may be stronger than others which is why they may of been darker.
      In terms of the runnyness, did you let the aquafaba mixture reach a mild stiffness when whisking?
      If not, this could be why it was runny?
      If you still find it runny, maybe add a little extra flour next time.


  3. April 11, 2020 / 8:48 am

    Also do You know the nutritional content at all?

    • basilandvogue
      April 11, 2020 / 9:12 am

      Sorry, I don’t- as I have not calculated nutritionals- These are a lot healthier than other cookie recipes though as the aquafaba allows you to add less oil.

      Andri x

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