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.
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.
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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!
- 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
Preheat oven to 180 C and line a baking tray.
In a large mixing bowl, stir together flour, oats, coconut, vegan chocolate, dried fruits, baking powder, salt, cinnamon and sugar.
In a separate bowl, beat aquafaba with cream of tartar (using a handheld mixer ) until light and fluffy and loose peaks have formed.
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
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.
Bake for 10-15 minutes until lightly golden brown.