Granola Bar Cookies (nut-free, vegan)

Is it a granola bar or is it a cookie? Well, make them and see what you think. They are a very hearty version of a cookie, but are true to granola bar texture and taste. These are a treat for the healthiest of persons, but could be a good breakfast on the go for the 'health-food-junkie'. I know you are... a 'healthy, tree-hugger, green-smoothie, granola-junkie' kinda person. Yeah, you are, and these are for you!

I have been accused of eating cookies and milk (coconut of course :)) for breakfast. But I don't care. I like eating cookies for breakfast, especially when they are like a hearty bowl of granola on the run. Truth be told, I was thinking about making a nice big batch of my favorite homemade granola, but then I decided to try something a little more travel friendly. A cookie. Same ingredients plus a few and there you have it. And, then I remembered my first post of this blog, 2 years ago this week. My first post was my Lil' Spice is Nice Granola, and now here I am two years later making the same great granola into a cookie. Some things never change. Especially tasty faithful recipes that rock your world.

The only thing different about this recipe is that it doesn't contain nuts. I know... silly me. I forgot them. :) But, for the nut-free friend out there, these can be made for you. If you want to add your favorite nut, then I say... go for it and see how it goes. Maybe like 1/2 cup of nuts would be the right amount so that you have a good amount of wet ingredients to cover the addition. The sunflower seeds really give them a crunch though, so you may just love them without the nuts!

Granola Bar Cookies Recipe

2 cups of Bob's Red Mill Gluten-Free Rolled Oats

1 cup of unsweetened shredded coconut

1 cup of raw sunflower seeds

1 cup of buckwheat flour

3 TB of flaxmeal

2/3 cup of coconut palm sugar

1 ts. of baking soda

1 ts. of baking powder

1 ts. of sea salt

1 ts. of ground cinnamon

other optional spices: ginger, nutmeg, cloves, cardamon (1/2 ts. of each would do).

1 cup of raisins or craisins

1/2 cup of melted coconut oil

1/2 cup of applesauce

1/4 cup of pure maple syrup 

1 TB of blackstrap molasses

5 TB of coconut milk beverage or other non-dairy milk

Mix all of the above ingredients in a large mixing bowl. Mix the dry first and then add in the wet. Mix well and let sit for a minute to let the wet soak into the dry and then you should have a sticky cookie dough to get ready for baking. Scoop about a TB sized ball onto a baking sheet and bake 12-15 per pan since they do not spread thin. Bake in a 350 degree oven for 20 minutes until golden brown. This recipe makes about 3 dozen cookies, so eat up and freeze the rest for a treat on the go.

After 2 years of creating and posting recipes on this blog, I can say with confidence it was a good decision. I love how it motivates me to stay creative in the kitchen, and also to share with my friends what it is like to have a gluten-free dairy-free life. Most of all, I hope that this blog can be a source of inspiration and love to those struggling to find foods that they can make on their own healing journey towards whole foods and a better balanced life. Thank you for allowing me to be a part of your kitchen, and here's to many more recipes in 2011. Cheers!

Much love to you today!

Stephanie