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