I have been thinking about making my own granola for last few months, since I have a tree nut allergy and am therefore allergic to every awesome looking granola snack I’ve ever encountered… It’s unbelievably frustrating. Recently, I had one of those in-the-zone moments in the kitchen and I threw together this recipe that’s sort of a cross between granola bars and peanut butter cookies (but without a ton of added sugar). This recipe makes 4 medium-sized granola cookies.
What you need (4 cookies):
- Mixing Bowl
- Baking sheet
- 1/2 cup dried figs
- 1/4 all natural peanut butter
- 1 tbs honey
- 1/3 cup my homemade crispy quinoa
- 1/3 cup quick-cooking / instant rolled oats
- 1 tbs water
- Coconut oil to grease baking sheet
Note: For figs, I used Sunny Fruit Organic Figs. They are sticky and chewy which gives these cookies the texture they need to hold well, since the recipe is vegan (no eggs)
What to do:
- Chop up the figs and add to bowl
- Mix in peanut butter, honey, quinoa and oats
- Mix until well blended
- Add water and mix to doughy consistency
- Grease the baking sheet with coconut oil
- Form balls, pat down and bake at 325 degrees for 20 minutes
Cool and enjoy!
Words & Stitches 